Grilled Chicken Thighs with Maple Mustard Marinade

Grilled Chicken Thighs with Maple Mustard Marinade

A pinch of ground allspice adds interest to a not-too-sweet maple and mustard concoction inspired by chef Brendan Collins. The simple sauce does double duty as a dressing for salad and as a marinade for chicken thighs — just reserve a little bit of the sauce for adding effortless pizzazz to a quick salad, and use the rest of it as a marinade to give chicken thighs a lacquered shine and deep flavor. The recipe is for grilled chicken thighs — see the note at the end of the recipe for how to prepare them in the oven.

Ingredients :

• ½ cup pure maple syrup
• ¼ cup olive oil
• ¼ cup dijon mustard (such as maille)
• 2 tablespoons whole-grain mustard
• ½ teaspoon kosher salt
• ¼ teaspoon ground allspice
• 3 pounds bone-in, skin-on chicken thighs (about 8 thighs)
• green salad, for serving

Directions

1. 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.
2. 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.