Ingredients

6 boneless, skinless chicken thighs
1 cup tamari
2 tablespoons lemon zest
1/2 cup fresh lemon juice
1 tablespoon chopped garlic
1/4 cup honey mustard
1 cup plus 2 tablespoons salad oil, divided
Avocado butter (recipe follows)
6 sprigs cilantro
6 lemon wedges

In large bowl, mix tamari, lemon zest, lemon juice, garlic, honey mustard and 1 cup of the salad oil. Add chicken and marinate in refrigerator one hour. Place remaining 2 tablespoons salad oil in frying pan over medium high heat. Add chicken and brown on each side. Drain chicken and arrange in 9-by-13-inch baking dish. Place in 375 degree oven and bake 40 minutes. Remove chicken to serving dish and top each thigh with 1 tablespoon avocado butter. Garnish with cilantro sprigs and lemon wedges. Makes four servings.

Directions

Avocado Butter: In food processor, place 1/2 cup unsalted butter and whip until soft and smooth. Add 3/4 cup cup diced avocado, 4 tablespoons fresh lime juice, 2 tablespoons fresh lemon juice, 2 tablespoons chopped parsley, 3/4 teaspoon chopped garlic and 1/8 teaspoon salt. Whip until well-mixed, roll into 2-inch logs. Wrap in plastic and freeze until ready to use. Recipe from Jean Williams, Salt Lake City; fourth place, 2003 National Chicken Cooking Contest.