Last week, a quick grilled dinner was in order. After a search through our deep freezer for a cut we wanted to cook, we agreed on some amazing Frenched chicken thighs from our local poultry company, Red Bird Farms. These are a little like airline chicken breasts, but with the dark meat instead.
The thigh meat is deboned, but left whole, and the drumstick is Frenched. All together, it’s a bit like a chicken lollipop with a boneless thigh attached. Lots of tasty meat and a great presentation.
For this dish, we whipped together a quick glaze for the chicken and put them straight on the grill. No flipping, turning or basting. Just a good roast in the Traeger for about 25 minutes and they came out flavorful, juicy and had a great crisp skin.
I checked the internal temperature of the chicken thighs (in the thickest part of the meat) after about 20 minutes of cooking, looking to get a perfect 165°. Get yourself a Thermapen to make always-perfect cooks possible.
The combination of maple syrup and mustard is a classic one, and went perfectly with these chicken thighs. We served then with fresh veggies and rice pilaf and dinner was on the table in about half an hour!
Maple-Mustard Grilled Chicken Thighs
- 4 Frenched chicken thighs or use bone-in, skin-on chicken thighs or breasts
- 1/2 cup maple syrup
- 1/4 cup grainy mustard
- 1/4 cup dijon mustard
- 2 cloves garlic, pressed
- 2 tsp freshly ground black pepper
- Preheat the Traeger grill to 375°.
- While the grill heats up, prep the chicken by first patting it dry with a paper towel.
- In a bowl, combine the remaining ingredients and stir until well blended.
- Coat all sides of the chicken with the mustard mixture.
- Place chicken pieces, skin side up, directly on the grate of your preheated grill and cook with the lid closed for about 20 minutes.
- Using an instant-read thermometer, check the internal temperature of the thickest part of the meat. Chicken thighs are done when the temperature reads 165°.
- Serve while hot!