What temperature should I grill chicken thighs to?

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.

Why dry brine the chicken?

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.

Can I make maple dijon chicken thighs in the oven?

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.

Grilled Maple Dijon Chicken Thighs

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

Units Scale

3 lb. bone-in, skin-on chicken thighs (about 8 thighs)
Salt and pepper, to taste
1/2 cup pure maple syrup
1/4 cup + 1 tablespoon olive oil, divided
1/4 cup Dijon mustard
2 tablespoons stone ground mustard
1 teaspoon kosher salt
1/2 teaspoon ground chipotle

Cook Mode Prevent your screen from going dark

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, 1/4 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.