Maple-Mustard Chicken Thighs

Adapted via Cooking Light
Serves: 4

♦ 1/3 cup spicy brown mustard
♦ 2 tbsp brown sugar
♦ 3 tbsp maple syrup
♦ 2 tbsp yellow mustard
♦ 1 tbsp grated onion
♦ 1 tbsp apple cider vinegar
♦ 2 tsp lower-sodium soy sauce
♦ 1/2 tsp black pepper
♦ 1 garlic clove, minced
♦ 8 bone-in chicken thighs, skinned
♦ 1/4 teaspoon kosher salt
♦ Cooking spray

Combine first 9 ingredients. Place half of mixture in a zip-top plastic bag; reserve remaining mixture. Add chicken to bag; seal. Chill 2 hours.

Preheat grill to medium-high heat or broiler. Remove chicken from bag, and sprinkle with salt. Place chicken on a grill rack coated with cooking spray OR broiler rack lined with foil; grill/broil 8 minutes on each side or until done. Serve immediately with reserved mustard mixture.

To read more about this dish and my musical pairing, click HERE.

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