Chicken thighs are now my favorite cut of chicken. They are so flavorful and are so versatile! You can cook them so many ways and there are so many flavors that compliment this meat. I also love how it is difficult to overcook bone-in chicken thighs.
The sauce for these thighs are so good you will be reaching for the main platter to dip while eating!! They taste sinful, but you should not feel guilty eating them. Let me know how you like this recipe…my family wants me to make it once a week now (haha).
Serves: 4-5 people (depending on if a person has 1 or 2 chicken thighs)
2 Packages of 4 ct. Chicken Thighs or a total of 8 Chicken Thighs
1/3 cup Rich Country Dijon or regular Dijon Mustard (I used Maille Brand)
1 tbsp Honey Mustard
1/3 cup Real Maple Syrup
1 tbsp Low Sodium Soy Sauce (or Tamari if you need to be GF)
1/2 tbsp Teriyaki Sauce
2 tbsp Apple Cider Vinegar
1. Place the chicken thighs in a gallon sized zip block bag.
2. Mix all of the ingredients (marinade), besides the chicken, in a bowl until fully combined. Pour half of the mixture in the chicken bag and reserve the rest for a drizzle sauce on top.
3. Marinate the chicken in the fridge for a minimum of 1.5 hours.
4. Pre-heat your grill to medium-low heat and spray with cooking spray so the chicken does not stick. Add your chicken skin side down (reserve the sauce in the bag next to your grilling station) and cook for 15 minutes.
5. Flip the chicken, evenly top each thigh with the sauce left in the bag and turn the chicken on low heat. Cook for an additional 45-50 minutes or until the internal temp reads around 163 degrees (it will raise a little bit in temperature when you remove it from the stove. When you take them off, cover with aluminum for 3-4 minutes.
6. Heat the reserved sauce in the microwave for 1 minute or until hot. Pour the sauce over the chicken and serve immediately!