Smokehouse Maple Chicken Thighs with Maple Mustard glaze

Have a large jar of pure maple syrup that we’ve opened and taking up space in the fridge.  Don’t want it to spoil!  So we decided to try making a maple mustard glaze to put onto our smokehouse maple chicken thighs.




Started by making the glaze.  It was about 1/2 cup maple syrup, 4 Tbsp grainy mustard, 4 Tbsp French’s yellow mustard, 1/2 Tsp dried Rosemary (didn’t have fresh), 1 Tsp Sage (again didn’t have fresh), 1/4 Tsp chili flakes, 1 Tsp Red wine vinegar.  Brought this to a boil and let reduce to a thick syrup.



Then it was onto the chicken thighs.  About an hour before going on the grill, I liberally sprinkled the rinsed chicken thighs with Smokehouse Maple seasoning from McCormick’s Grill Mates.






For the non-maple liking member of the family, I dusted the thighs with salt and pepper.



Once the grill was nice and hot, it was on for some searing.



Keep an eye on the flare-ups from the chicken fat rendering down.  It can ruin a piece of meat faster than you realize.  Once well seared, it was off to indirect heat to finish cooking.  When the internal temp was around 150ºF, it was time to start adding the glaze.




Repeat sopping on the glaze every few minutes until the internal temp reaches 165ºF.  This way you can avoid those nasty things that make you sick!




Plate with your favorite sides and enjoy.




The Foodie