Grilled Chicken Thighs with Maple Mustard Marinade
Ingredient
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½ cup pure maple syrup
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¼ cup olive oil
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¼ cup Dijon mustard (such as Maille)
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2 tablespoons whole-grain mustard
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½ teaspoon kosher salt
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¼ teaspoon ground allspice
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3 pounds bone-in, skin-on chicken thighs (about 8 thighs)
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Green salad, for serving
Direction
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Whisk together maple syrup, oil, mustards, salt, and allspice in a small bowl. Measure 1/2 cup sauce into a large ziplock plastic bag. Cover and store remaining sauce in bowl (about 1/2 cup) in refrigerator until ready to use or up to 5 days. Add chicken to sauce in ziplock bag; seal bag, and turn to coat chicken in sauce. Let marinate in refrigerator at least 1 hour or up to 24 hours.
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Preheat a gas grill to high (450°F to 500°F) on one side. Remove chicken thighs from marinade; discard marinade. Place chicken on oiled grates over unlit side of grill. Grill, covered, turning occasionally, until chicken is browned and a thermometer inserted in thickest portion of meat registers 165°F, about 30 minutes. Transfer chicken to a platter. Serve alongside reserved 1/2 cup sauce and a green salad.
