Maple-Mustard Chicken Thighs

Photo: John Autry; Styling: Leigh Ann Ross

Speed up prep on this chicken main dish by marinating only 30 minutes. Serve with cabbage-carrot slaw.

Yield: 4 servings (serving size: 2 thighs and 2 tablespoons sauce)
Total:
Cost per Serving: $1.91
Recipe from Cooking Light

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Recipe Time

Hands On: 31 Minutes
Total: 2 Hours, 43 Minutes

Nutritional Information

Amount per serving
  • Calories: 314
  • Fat: 11.7g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 2.7g
  • Protein: 27.6g
  • Carbohydrate: 18.2g
  • Fiber: 0.4g
  • Cholesterol: 99mg
  • Iron: 1.8mg
  • Sodium: 565mg
  • Calcium: 36mg

Ingredients

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

Preparation

  1. 1. 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.
  2. 2. Preheat grill to medium-high heat.
  3. 3. Remove chicken from bag. Sprinkle chicken with salt. Place chicken on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Serve with reserved mustard mixture.
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