Rating: 5 stars
2 Ratings
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A pinch of ground allspice adds interest to a not-too-sweet maple and mustard concoction inspired by chef Brendan Collins. The simple sauce does double duty as a dressing for salad and as a marinade for chicken thighs — just reserve a little bit of the sauce for adding effortless pizzazz to a quick salad, and use the rest of it as a marinade to give chicken thighs a lacquered shine and deep flavor. The recipe is for grilled chicken thighs — see the note at the end of the recipe for how to prepare them in the oven.

August 2022


Credit: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Recipe Summary

40 mins
1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • Whisk together maple syrup, oil, mustards, salt, and allspice in a small bowl. Measure 1/2 cup sauce into a large ziplock plastic bag. Cover and store remaining sauce in bowl (about 1/2 cup) in refrigerator until ready to use or up to 5 days. Add chicken to sauce in ziplock bag; seal bag, and turn to coat chicken in sauce. Let marinate in refrigerator at least 1 hour or up to 24 hours.

  • Preheat a gas grill to high (450°F to 500°F) on one side. Remove chicken thighs from marinade; discard marinade. Place chicken on oiled grates over unlit side of grill. Grill, covered, turning occasionally, until chicken is browned and a thermometer inserted in thickest portion of meat registers 165°F, about 30 minutes. Transfer chicken to a platter. Serve alongside reserved 1/2 cup sauce and a green salad.

Make Ahead

Sauce may be stored in an airtight container in refrigerator up to 5 days.


Alternatively, to bake the chicken: Line a baking sheet with aluminum foil, and grease with oil. Arrange marinated chicken thighs, skin side up, on prepared baking sheet. Bake at 400°F until chicken is browned and a thermometer inserted in thickest portion of meat registers 165°F, 20 to 25 minutes.

Suggested Pairing

Full-bodied Washington Chardonnay: Chateau Ste. Michelle Indian Wells