Maple Mustard BBQ Chicken Thighs

I love barbecued chicken. I love chicken thighs. Therefore it follows that I love barbecued chicken thighs, right? Well, obviously I do because there are already a few different barbecued chicken thigh recipes on this site.

This one is different.

I mean it’s not a lot different. It’s still chicken thighs. It’s still barbequed, but it’s not your average red sticky sauce barbecue. It’s a mustard based sauce. But it’s also not the “Carolina Gold” sort of sweet vinegar mustard sauce you may have had slathered on ribs or chicken wings. It’s a little different because the base is a combination of yellow mustard, mayonnaise, and maple syrup, and because the meat is rubbed with a slightly spicy turmeric based rub before grilling.

That sort of amps up some of the flavor, and really amps up the … well, the yellow. These things are yellow. Really really yellow. That’s balanced by the char you get from a good indirect grilling (I strongly recommend charcoal) and I also recommend some tangy sides like homemade refrigerator pickles or pretty much any kind of slaw.

Maple Mustard BBQ Chicken Thighs

Recipe by DrewCourse: Bone-In, Grilled
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Grilled thighs with a sweet, tangy mustard sauce.

Ingredients

  • 4 bone in, skin on chicken thighs

  • Rub
  • 1 tsp ground turmeric

  • 1 tsp garlic powder

  • 1 tsp light brown sugar

  • 1 tsp kosher salt

  • 1/2 tsp cayenne pepper

  • 1/2 tsp ground black pepper

  • Sauce
  • 4 tbsp prepared yellow mustard

  • 4 tbsp dark amber maple syrup

  • 2 tbsp mayonnaise

  • 1/2 tsp garlic powder

  • 1 tsp cider vinegar

  • 6 drops liquid smoke (opt)

Directions

  • Sauce
  • Combine all ingredients.
  • Transfer to a covered container and refrigerate 1 hour to allow flavors to combine.
  • Rub
  • Combine all ingredients in the container of a spice grinder.
  • Process until a fine, even powder forms.
  • Chicken
  • Generously sprinkle both sides of the chicken with the rub.
  • Refrigerate, uncovered, for 1 hour.
  • Grill or broil over medium high heat, turning occasionally, until the internal temperature of the chicken reaches 155°F (about 10 minutes per side) .
  • Brush sauce onto thighs, and cook until the sauce is lightly caramelized and the internal temperature of the chicken has reached 165°F.

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