Maple Mustard Chicken Thighs

CATEGORIES: Grill, Kate, Poultry

I’ve been on a boneless skinless chicken thighs kick lately. I bought a whole bunch to make our Spicy Honey Chicken and had forgotten how quickly they cook and how moist and delicious they are. So I’ve been on the hunt for new grilled chicken thighs recipes because goodness knows no oven of mine is going to be turned on until mid-October if I can help it (just kidding, cookies, I’ll never forget you. But let’s meet up in the middle of the night.)

I love sweet mustard recipes and if there’s ever a pair made for each other, it’s spicy brown mustard and maple. These maple mustard chicken thighs only need to marinate for a few hours (really, you can get away with 30 minutes if you’re super short on time) and the marinade keeps the chicken juicy and flavorful on the inside with a tangy, spicy, slightly-crunchy crust on the outside. Pretty much the perfect summer dinner.

You’ll need about 1 1/2 pounds of boneless skinless chicken thighs (trim ’em of their excess fat), spicy brown mustard, yellow mustard, maple syrup, some grated onion (I actually tossed a handful of leftover chopped onions into my blender and gave it a whirl because ain’t nobody got time for grating onions), a clove of garlic, some freshly ground black pepper, and a little soy sauce.maple mustard chicken thighs ingredients

Combine the mustards, brown sugar, syrup, onion, vinegar, soy sauce, black pepper, and the minced garlic clove in a small mixing bowl.

maple mustard chicken thighs sauce mixture

Place the chicken thighs in a large Ziploc bag

chicken thighs

and then pour half of the sauce mixture over the chicken and let it chill out in the fridge for 2-4 hours (but really, as little as 30 minutes).

When ready to cook, preheat the grill to medium heat. Remove the chicken from the bag and season lightly with kosher salt. Grill for about 3-5 minutes per side or until done.

Maple Mustard Chicken Thighs from Our Best Bites

Drizzle the chicken with the reserved sauce before serving.

maple mustard sauce

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Maple-Mustard Chicken Thighs


  • 1/3 cup spicy brown mustard
  • 1 tablespoon yellow mustard
  • 2 tablespoons brown sugar
  • 1/4 cup real maple syrup
  • 1 tablespoon grated onion
  • 1 tablespoon cider vinegar
  • 2 teaspoons soy sauce
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
  • kosher salt


  1. Place the chicken thighs in a large Ziploc bag.
  2. Combine brown mustard, brown sugar, maple syrup, yellow mustard, grated onion, cider vinegar, soy sauce, and black pepper in a small mixing bowl. Pour half of the mixture over the chicken thighs and refrigerate for 2-4 hours.
  3. When ready to cook, preheat grill to medium heat. Remove the thighs from the bag and sprinkle lightly with kosher salt. Cook the thighs 3-5 minutes per side. Drizzle with reserved sauce before serving.


  • Serving Size: 6

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  1. This was so good! I bought almost 3 lbs of chicken thighs because I feel like there is so much fat to be trimmed. My kids loved it! I’ll use more chicken next time so we have leftovers. I served with a green salad.

    1. I made them with a “roasted potato salad with a simple dijon dressing with bacon” from another blog. It came out amazing. I think I will partner it next time with a green too, so I can get in some healthier veggies with the potato side.

  2. Thanks! Looks delish, I always appreciate a grilling recipe! I’ve been debating on whether I should turn on my oven to make cookies today too… it’s only 107 today!

  3. Kate, these are so yummy! I made them last night and my 8-year old, orange chicken loving son proclaimed, “These are better than orange chicken!”. That is a miracle. Yum, thank you.

  4. This looks delicious! I would love to make it tomorrow, but I only have chicken tenderloins–would it work with those? Would the grill time change?

    1. I haven’t cooked with tenderloins in a long time, so I can’t say for sure. I’d keep the marinating time about the same (and probably the cooking time, too, but really, however long you usually cook tenderloins.)

  5. I wonder how they would hold up in the freezer. I would love to take these to the beach next week, but the marinade might not like being frozen.

  6. This looks delicious! Since the thighs come in a sort of “roll” did you “unroll” them to grill them? I’ve never grilled them, just roasted them. I can’t wait to try this out!

    1. Yep, if they’re rolled, just unroll them (mine are usually just tossed into the package) and toss them into the marinade, then when you grill them, make sure they’re not rolled or folded anywhere.

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