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Mustard-Glazed Chicken Thighs

Ingredients
  • 8 bone-in, skin-on chicken thighs
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil
    • Mustard Glaze:
  • 3 tbsp Dijon-style mustard
  • 2 tbsp whole-grain mustard
  • 1 1/2 tbsp honey or maple syrup
  • 1 tbsp apple cider vinegar or white wine vinegar
  • 1 tbsp olive oil or melted butter
  • 1 tsp lemon juice
  • 1 tsp fresh thyme leaves, or ½ tsp dried thyme
  • 1 small garlic clove, grated, or ¼ tsp garlic powder
  • Pinch cayenne or white pepper, optional
Instructions
    Grilling Instructions
  1. 1
  2. 2
    Season the chicken - Pat the chicken thighs dry. Toss with salt, pepper, smoked paprika, garlic powder, and olive oil.
  3. 3
    Let sit for at least 20–30 minutes, or refrigerate uncovered for a few hours.
  4. 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. 5

    Set up the grill - Use two-zone heat:

    • One side: medium to medium-high direct heat
    • Other side: indirect heat
  6. 6
    For a gas grill, light one or two burners and leave one area off.
  7. 7
    For charcoal, bank coals to one side.
  8. 8
    Target grill temperature: about 375–425°F.
  9. 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. 10
    Watch carefully — chicken skin and honey glaze can flare.
  11. 11
    Important: do not glaze yet. The honey and mustard can scorch.
  12. 12
    Move to indirect heat - Flip the thighs skin-side up and move them to the cooler side of the grill.
  13. 13
    Cover and cook for about 25–35 minutes, depending on size.
  14. 14
    Glaze near the end - When the thighs reach about 155–160°F, start brushing with mustard glaze.
  15. 15
    Cook another 10–15 minutes, glazing once or twice more, until the chicken reaches at least 175°F in the thickest part.
  16. 16
    For thighs, I’d actually aim for 180–185°F. They’ll be more tender and the connective tissue breaks down better.
  17. 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. 18
    Watch like a hawk — the glaze can burn quickly.
  19. 19
    Rest - Rest the chicken for 5–10 minutes before serving.
    20. Inside Instructions
  20. 20
    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.
  21. 21
    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.
  22. 22
    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.
  23. 23
    Glaze the chicken - Brush the mustard glaze generously over the thighs. Return to the oven.
  24. 24
    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.
  25. 25
    Rest and serve - Rest 5–10 minutes before serving. Spoon any pan juices over the top.
Read it online: https://wayfarerspantry.com/thepantry/recipe/mustard-glazed-chicken-thighs/