This is a recipe inspired by Cooking Light Magazine.
My wife, Patti, has been saving recipes from this magazine for years. We have a binder full. Since my award-winning chicken thighs are by far the recipe most often viewed, I thought my first Cooking Light recipe should be chicken thighs as well.
I was absolutely NOT disappointed. Holy wow, these are good.
I love mustard, so that helps. If you don’t like mustard, just move on from this recipe and find something else on my site or just use this great chicken thigh brine instead.
I added some smoke (of course), and changed a couple of measurements from the original recipe, and these were definitely a crowd pleaser. And they were done in 20 minutes! I served them with zucchini to ensure this was an extremely healthy – but still flavorful – meal.
Just make sure you marinate them for at least 2 hours, if not all day, and don’t overcook. Use your thermapen thermometer and make sure to nail that 165 internal temp. If you do, these will be a juicy and delicious treat everyone will love.
Maple Mustard Chicken Thighs
- 4 - 6 bone in chicken thighs skin removed.
- For marinade