Chicken Thighs with Maple-Mustard Barbecue Sauce

This recipe can serve as an easy weeknight dinner or be the main course at your next summer barbecue.

Serves: 8Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy

Serves: 8


  • 1⁄2 cup brown mustard
  • 1 Tbsp. brown sugar
  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. soy sauce
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 8 bone-in chicken thighs


  • Combine mustard, brown sugar, maple syrup, vinegar, soy sauce, salt, and pepper in a medium bowl. Set aside.
  • Fill a large stockpot with water and bring to a boil over high heat. Add chicken, return water to a boil, and cook for 20 minutes. Cool 15 minutes.
  • Place chicken in a large baking dish. Brush with the mustard sauce, cover with aluminum foil, and refrigerate for at least 30 minutes.
  • Preheat broiler for five minutes. Grease a broiler pan with nonstick cooking spray. Place marinated chicken on the prepared pan and broil for 6 to 8 minutes, per side.