Maple Mustard Glazed Grilled Chicken Thighs (Sweet Savory Weeknight BBQ)

How to Make Maple Mustard Glazed Grilled Chicken Thighs (Sweet Savory Weeknight BBQ)

1. 1

   Step 1: Make the maple-mustard glaze

   In a medium bowl whisk together maple syrup, Dijon and whole-grain mustards, apple cider vinegar, olive oil, minced garlic, smoked paprika, kosher salt and black pepper until smooth. Transfer half to a small saucepan, simmer over medium-low heat 2–3 minutes until slightly thickened, then remove from heat and let cool; reserve the other half for basting or a quick marinade.

   For this step

   • 1/2 cupPure maple syrup
   • 1/4 cupDijon mustard
   • 2 tbspWhole-grain mustard
   • 1 tbspApple cider vinegar
   • 1 tbspOlive oil
   • 2 clovesGarlic, minced
   • 1 tspSmoked paprika
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Prep and season the chicken

   Pat the chicken thighs dry with paper towels and trim any excess fat. Lightly season both sides with a pinch more salt and pepper, then brush or toss with a few tablespoons of the reserved glaze; let rest 10–15 minutes to take off the chill or up to 30 minutes if time allows.

   For this step

   • 4 piecesBone-in, skin-on chicken thighs
   
3. 3

   Step 3: Preheat and grill the thighs

   Preheat your gas or charcoal grill to medium-high (about 400°F/200°C) and oil the grates. Place thighs skin-side down and cook 6–8 minutes until the skin is well browned and releases easily, then flip and reduce direct heat to medium; baste with glaze every 3–4 minutes and continue grilling 10–12 more minutes until an instant-read thermometer reads 165°F (74°C) in the thickest part.
4. 4

   Step 4: Finish and rest

   Move the thighs to indirect heat for a minute if they need extra time and give them a final brush with glaze to build a sticky finish. Transfer to a cutting board or platter, tent loosely with foil and rest 5 minutes so juices redistribute and the glaze sets.
   
5. 5

   Step 5: Serve and store

   Serve thighs whole or sliced with any remaining warmed glaze on the side and simple sides like grilled vegetables or a green salad. Leftovers keep in an airtight container in the refrigerator for up to 3 days and reheat gently under a broiler or on the grill to crisp the skin.
   

1. In a medium bowl whisk together maple syrup, Dijon and whole-grain mustards, apple cider vinegar, olive oil, minced garlic, smoked paprika, kosher salt and black pepper until smooth. Transfer half to a small saucepan, simmer over medium-low heat 2–3 minutes until slightly thickened, then remove from heat and let cool; reserve the other half for basting or a quick marinade.
2. Pat the chicken thighs dry with paper towels and trim any excess fat. Lightly season both sides with a pinch more salt and pepper, then brush or toss with a few tablespoons of the reserved glaze; let rest 10–15 minutes to take off the chill or up to 30 minutes if time allows.
3. Preheat your gas or charcoal grill to medium-high (about 400°F/200°C) and oil the grates. Place thighs skin-side down and cook 6–8 minutes until the skin is well browned and releases easily, then flip and reduce direct heat to medium; baste with glaze every 3–4 minutes and continue grilling 10–12 more minutes until an instant-read thermometer reads 165°F (74°C) in the thickest part.
4. Move the thighs to indirect heat for a minute if they need extra time and give them a final brush with glaze to build a sticky finish. Transfer to a cutting board or platter, tent loosely with foil and rest 5 minutes so juices redistribute and the glaze sets.
5. Serve thighs whole or sliced with any remaining warmed glaze on the side and simple sides like grilled vegetables or a green salad. Leftovers keep in an airtight container in the refrigerator for up to 3 days and reheat gently under a broiler or on the grill to crisp the skin.