Tried this recipe tonight and had to post the recipe. These were fantastic. The marinade/sauce, plus the charcoal grilling made all the difference in these simple chicken thighs. I am posting the recipe with the salt, but of course I left it out !! Didn’t miss the salt, the flavor was great without it. I found this recipe in the Cooking Light Magazine.
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 ( I only used 4 and it turned out great )
1/4 teaspoon kosher salt ( of course I left this out !!!)
1. Combine first 9 ingredients. Place half of the mixture in a zip – top bag; reserve remaining mixture. Add chicken to bag; seal. Chill 2 hours ( I chilled it for 10 hrs.)
2. Preheat grill to medium high heat.
3. Remove chicken from bag. Sprinkle chicken with salt. (or skip for lower sodium) Place chicken on grill rack coated with cooking spray; grill 8 minutes on each side or until done. Serve with reserved mustard mixture. (I heated the sauce that I had reserved and refrigerated in a microwave safe container for 30 seconds, stirring half way.