Grilling Instructions

2. Season the chicken - Pat the chicken thighs dry. Toss with salt, pepper, smoked paprika, garlic powder, and olive oil.
3. Let sit for at least 20–30 minutes, or refrigerate uncovered for a few hours.

4. Make the glaze - Mix Dijon, whole-grain mustard, honey or maple, vinegar, olive oil or butter, lemon juice, thyme, garlic, and optional cayenne.  Set aside.

5. Set up the grill - Use two-zone heat:

   • One side: medium to medium-high direct heat
   • Other side: indirect heat
6. For a gas grill, light one or two burners and leave one area off.
7. For charcoal, bank coals to one side.
8. Target grill temperature: about 375–425°F.
9. Start skin-side down over direct heat - Place thighs skin-side down over direct heat for 3–5 minutes, just to render and brown the skin.
10. Watch carefully — chicken skin and honey glaze can flare.
11. Important: do not glaze yet. The honey and mustard can scorch.
12. Move to indirect heat - Flip the thighs skin-side up and move them to the cooler side of the grill.
13. Cover and cook for about 25–35 minutes, depending on size.
14. Glaze near the end - When the thighs reach about 155–160°F, start brushing with mustard glaze.
15. Cook another 10–15 minutes, glazing once or twice more, until the chicken reaches at least 175°F in the thickest part.
16. For thighs, I’d actually aim for 180–185°F. They’ll be more tender and the connective tissue breaks down better.
17. Final kiss of heat - For extra color, move the thighs briefly back over direct heat, skin-side up or skin-side down for just 30–60 seconds.
18. Watch like a hawk — the glaze can burn quickly.
19. Rest - Rest the chicken for 5–10 minutes before serving.

Inside Instructions

1. Season the chicken - Pat the chicken thighs very dry. Season with salt, pepper, smoked paprika, garlic powder, and olive oil. Let sit at room temperature for 20–30 minutes, or refrigerate uncovered for a few hours if prepping ahead.
2. Make the glaze - In a bowl, mix Dijon mustard, whole-grain mustard, honey or maple, vinegar, olive oil or butter, lemon juice, thyme, garlic, and cayenne if using.
3. Start roasting skin-side up - Place chicken thighs on a rack set over a baking sheet, or directly on a foil-lined sheet pan. Roast at 425°F for 20 minutes.
4. Glaze the chicken - Brush the mustard glaze generously over the thighs. Return to the oven.
5. Finish roasting - Roast another 15–20 minutes, brushing with more glaze once more if desired, until the chicken is browned and the thickest part reaches at least 175°F. Thighs are especially good closer to 180–185°F, where they get more tender.
6. Rest and serve - Rest 5–10 minutes before serving. Spoon any pan juices over the top.