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!
- 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!