Ingredients Chicken Chicken Thighs Grilled Chicken Thighs with Maple-Mustard Marinade 5.0 (2) 2 Reviews 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. By Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.Expertise: recipe development, cooking, baking, food styling.Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks." Food & Wine's Editorial Guidelines Published on July 27, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Active Time: 40 mins Total Time: 1 hr 40 mins Servings: 4 Ingredients ½ cup pure maple syrup ¼ cup olive oil ¼ cup Dijon mustard (such as Maille) 2 tablespoons whole-grain mustard ½ teaspoon kosher salt ¼ teaspoon ground allspice 3 pounds bone-in, skin-on chicken thighs (about 8 thighs) Green salad, for serving Directions 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. Note 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 Rate it Print