I rarely give 5 stars to a recipe but this one definitely deserves it. The only minor change I made was to mince some shallot instead of grating an onion. Chicken was in the marinade for about 2 1/2 hours. Traeger to grill - 15 minutes each side. Served with Near East Roasted Garlic Couscous which was wonderful with the extra sauce. DH raved - says he wants this again for his birthday dinner in a couple of weeks. No problem - it is so easy!
The extra marinade served on the side makes this dish - absolutely delicious! Rather than grated onion, which would be a real pain and messy, I used Whole Foods Onion Granules (tsp), and boneless thighs. I only used 4 thighs (for two people) but made the full amount of marinade; I'm glad I did as the chicken isn't overly spicy or flavorful right off the grill, but pouring the extra marinade over the chicken made it amazing! I served with roasted carrots and broccoli and brown rice cooked in chicken broth. Definitely will add this one to the rotation!
Pretty damn tasty! Obviously, given the sugar content in the mustard mixture, you need to pay close attention to the thighs as they grill so that they don't burn. I did a sear over the coals and then moved then to a cool side of the grill and cooked them covered until done. I also let my coals burn to a HOT medium so that the sear heat wouldn't be so extreme.
This recipe is great! I wasn't sure what to expect with a maple mustard sauce, but it is similar to honey mustard (but better!). The chicken was very tender and flavorful. Served it with roasted red potatoes and green beans.