Maple Mustard Chicken Thighs

by Kevin H. on September 3, 2012 · 0 comments

Grilled Mustard Chicken Recipe

This is a recipe inspired by Cooking Light Magazine.

My wife, Patti, has been saving recipes from this magazine for years.  We have a binder full.  Since my award-winning chicken thighs are by far the recipe most often viewed, I thought my first Cooking Light recipe should be chicken thighs as well.

I was absolutely NOT disappointed.  Holy wow, these are good.

Grilled Mustard Chicken Recipe

I love mustard, so that helps.  If you don’t like mustard, just move on from this recipe and find something else on my site.

I added some smoke (of course), and changed a couple of measurements from the original recipe, and these were definitely a crowd pleaser.  And they were done in 20 minutes! I served them with zucchini to ensure this was an extremely healthy – but still flavorful – meal.

Grilled Mustard Chicken Recipe

Just make sure you marinate them for at least 2 hours, if not all day, and don’t overcook.  Use your thermapen thermometer and make sure to nail that 165 internal temp.  If you do, these will be a juicy and delicious treat everyone will love.

Maple Mustard Chicken Thighs

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Maple Mustard Chicken Thighs


  • 4-6 bone-in chicken thighs, skinned
  • 1/3c spicy brown mustard
  • 1/4c yellow mustard
  • 3 tbs brown sugar
  • 3 tbs maple syrup
  • 1 tbs grated onion
  • 1 tbs apple cider vinegar
  • 2 tsp soy sauce
  • 1/2 tsp ground black pepper
  • 1 garlic clove, minced or crushed


  1. Combine all ingredients. Place half of mixture in a ziploc bag; reserve remaining mixture.
  2. Add chicken to bag, seal, and let marinate for at least 2 hours in the fridge.
  3. Set up grill for direct cooking, med-high heat, around 300 degrees. Throw on some fruit wood chips.
  4. Grill both sides of the thighs for about 8-10 minutes, until internal temp is 165.
  5. Serve with reserved mustard mixture.

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