Saucy and simple Maple Dijon Chicken Thighs make a delicious weeknight meal or meal prep staple.
I used grilling as the primary cooking method here, but included instructions for baked chicken thighs as well.
Quick Look: Maple Dijon Chicken Thighs
⏲️Ready In: 40 Minutes
🍽Servings: 8
🥗Nutrition: 398 Calories / 28g Protein
🥘Main Ingredients: Bone-in chicken thighs, Maple syrup, Dijon mustard, Olive oil
📋Dietary Notes: Gluten free, Grain free, Dairy free, Nut free
⭐Why You'll Love It: Easy to prepare and full of flavor, Maple Dijon Chicken Thighs are an excellent summer grilling recipe!
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Using easy-to-find ingredients, these grilled glazed chicken thighs cook up in under 40 minutes!
Fast cooking makes this an excellent weeknight meal or a great protein option to cook in bulk for meal prep! Serve with a flavorful salad like Wild Rice & Arugula Salad with Maple Tahini Vinaigrette or Orange Pecan Kale Salad with Citrus Tahini Dressing.
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Key Ingredients
- Chicken Thighs: Bone-in, skin-on chicken thighs are the go-to here! Particularly when grilling, the bone actually helps prevent the thighs from overcooking.
That said, you can use boneless chicken thighs if you choose, but the cooking time will be much shorter.
- Maple Syrup: Always opt for pure maple syrup, not maple-flavored syrup!
- Mustard: You'll use both Dijon and stone ground mustard for this recipe. Obviously we are leaning into the Dijon flavor, here, but feel free to use the two interchangeably.
- Olive Oil: Using fat in sauces helps to amplify flavors and helps keep the chicken thighs moist at the tail-end of their cook time!
- Chipotle: I added a little chipotle powder here to tone down the sweetness of maple syrup and add a tiny kick of heat. Feel free to increase to 1 teaspoon for more spiciness!
See the recipe card for full information on ingredients and quantities.
How to make Maple Dijon Chicken Thighs
I've included both grilling and oven instructions for these maple Dijon chicken thighs.
This is a fantastic year-round recipe, but I also live where I can't grill year-round, so I want to make sure you can make these chicken thighs no matter the temperature outside! See the FAQs for oven adjustments.
Step 1: Sprinkle kosher salt generously over the chicken thighs up to a day before grilling. Prepare the grill to medium-high (450-500 degrees F), indirect heat grilling.
Step 2: Place the chicken thighs skin side down over indirect heat. Cover and cook for 10 minutes.
Step 3: Flip the chicken thighs skin side up and continue cooking for another 10 minutes.
Step 4: Meanwhile, combine all the sauce ingredients and whisk until smooth. Set aside ¼ cup of the sauce for serving.
Step 5: Use a basting brush to generously brush the chicken thighs with sauce. Baste and flip every minute or so, until the internal temp of the chicken reaches 165 degrees F.
Step 6: Remove the chicken thighs from the oven and let rest for 5 minutes.
Notes for types of grills: For a gas grill, leave 1 or 2 burners off for indirect heat grilling.
For a charcoal grill, fire the coals and bank them on one side.
For a pellet grill, like mine, I preheat my grill normally and place the chicken towards the outside border of the grill, since the heat is centered over the middle of the grill where the pellets fire.
Top Tips from Chelsea
Dry brine the chicken: Sprinkle kosher salt generously over the chicken thighs up to a day before grilling.
Try to do this the day before and pop 'em in the fridge until you're ready to grill for maximum flavor! In a pinch, though, do this right before grilling. Life happens.
Baste generously: Try to use up all the sauce when basting. If you'd like to have extra on hand for serving, separate it out before basting.
Skip the marinade: Many recipes online call for marinating the chicken in a maple mustard sauce. I tested both ways and found that basting meant better flavor, hands down.
How to serve maple mustard chicken thighs
Starch: Serve with rice, potatoes, or sweet potatoes. This chicken thigh recipe pairs well with Roasted Potato Rounds or Garlic Mashed Sweet Potatoes. If you're looking for something a little different, try mashed plantains!
Vegetables: Roasted vegetables make an easy side dish for chicken thighs. A couple of our go-tos: Roasted Beets or Roasted Brussels Sprouts!
Another umami-packed option includes Bacon Brussels Sprouts. Or pick Stovetop Herb Carrots!
Salad: These grilled chicken thighs make a great addition to a salad! Just de-bone the cooked thighs, slice, and toss into your favorite combination of greens and fresh veggies.
Variations and substitutions
- Different cuts of chicken: You can use boneless chicken thighs, but they will cook more quickly. The maple mustard sauce will go great with chicken breast, too, but again the cooking times will vary!
- Cast iron: If making this recipe in a cast iron skillet, sear the chicken thighs (skin side down) first before pouring in the maple mustard sauce and roasting.
- Add herbs or garlic: Add up to ½ tablespoon fresh rosemary (1 teaspoon dried) or 1 tablespoon fresh thyme (½ tablespoon dried) to the maple mustard sauce. Otherwise, you can add 2 cloves minced garlic.
Maple Dijon Chicken Thighs FAQs
Chicken thighs should be cooked to AT LEAST 160 degrees F - their internal temperature should continue rising when removed from the grill to reach the target food-safe temp of 165 degrees F.
Dry brining (aka seasoning with salt) the chicken well before cooking helps enhance the flavor and keep the chicken juicy.
For the best results, sprinkle the thighs with salt the day before you plan to cook them. But if you can't swing it, season with salt to start the recipe.
Yes! Instructions for the oven remain largely the same.
However, instead of basting, you can simply pour the maple mustard sauce over the chicken thighs and roast.
Bake the chicken: Roast at 400 degrees F in a cast iron skillet or baking dish, starting skin side down and flipping halfway through, for 20 minutes, until internal temperature reached 165 degrees F.
More gluten free chicken recipes
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📖 Recipe
Grilled Maple Dijon Chicken Thighs Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: grilled
- Cuisine: American
- Diet: Gluten Free
Description
Maple syrup and mustard make a winning basting sauce for grilled chicken thighs! For the most flavorful chicken, dry brine the thighs the day before you plan to cook them. In a pinch, though, you can salt them right before cooking.
Ingredients
- 3 lb. bone-in, skin-on chicken thighs (about 8 thighs)
- Salt and pepper, to taste
- ½ cup pure maple syrup
- ¼ cup + 1 tablespoon olive oil, divided
- ¼ cup Dijon mustard
- 2 tablespoons stone ground mustard
- 1 teaspoon kosher salt
- ½ teaspoon ground chipotle
Instructions
- Prep chicken. Season the chicken generously with salt and pepper. Let sit at room temperature while the grill preheats or chill, uncovered, in the fridge for up to 1 day.
- Preheat grill. Prepare a grill for medium-high (450-500 degrees F) indirect heat: for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off; for a pellet grill, set temperature to 450 degrees F.
- Cook chicken. Pat chicken dry with paper towels or a dish towel, then rub with 1 tablespoon oil. Place directly on the grates, skin side down, over indirect heat. Cover the grill and cook, turning halfway through, for 20-25 minutes, until skin is lightly browned and an instant-read thermometer reads 120-130 degrees F.
- Prepare sauce. Meanwhile, in a small bowl, whisk together maple syrup, ¼ cup olive oil, Dijon mustard, whole grain mustard, salt, and chipotle.
- Baste chicken. Uncover the grill and move the chicken over direct heat. Brush with maple Dijon sauce and continue to grill, turning and basting every minute or so, for 10 minutes, until skin is crisped and browned and an instant-read thermometer reads 165 degrees F. If the chicken is charring too quickly, move the thighs to indirect heat. Let rest for 10 minutes before serving with any remaining sauce alongside.
Notes
Oven instructions: Instructions for the oven remain largely the same. However, instead of basting, you can simply pour the maple mustard sauce over the chicken thighs and roast. Roast at 400 degrees F in a cast iron skillet or baking dish, starting skin side down and flipping halfway through, for 20 minutes, until internal temperature reached 165 degrees F.
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