Maple-Mustard Grilled Chicken Thighs
The classic combination of maple and mustard comes together quickly in this weeknight grilled chicken dish. It would work great on bone-in chicken thighs or chicken breasts, if that's what you have on hand. The Frenched chicken thighs we had on hand just make for extra easy eating!
Ingredients
- 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
Instructions
- 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!