Wayne Yoshida en Barbacoa Barbecue BBQ, ExploreTraveler Travel Foodies, Foodies beBee Brand Ambassador • beBee Affinity Social Network, SL 12/10/2016 · 1 min de lectura · +200

Sweet Mustard Glazed Chicken Thighs

Sweet Mustard Glazed Chicken Thighs

Photo: Sweet mustard glazed chicken thighs. Maple syrup and smoke make an interesting combination.


There’s something amazing when you include maple syrup in a marinade. I make Thanksgiving turkey with a brine that includes some syrup and other flavorings. This chicken recipe is very different and very tasty. Give it a try next time you decide on chicken for dinner. The original recipe did not include honey, I tasted the marinade, and thought it needed to be sweeter. So I decided to add a glob of honey. Brown sugar or more maple syrup may have worked as well.


Adapted from All Fired Up, from the editors of Southern Living

Method
Indirect grilling, 350 F / 177 C to 400 F / 204 C

Ingredients
1/2 cup Dijon mustard (I used ball park yellow mustard since it was all I had in the fridge)

1/4 cup maple syrup

A dollop of honey (adjust to taste)

2 Tbs white vinegar

2 Tbs soy sauce (low sodium)

1/2 tsp freshly ground black pepper (adjust to taste)

1/8 tsp sea salt (adjust to taste)

Pack of thighs or your favorite parts

Directions
Whisk all marinade ingredients. Place chicken parts in a gallon size zip-top bag, and marinate at least 30 minutes in the refrigerator.  I know. It's a creepy color. But tasty.

Sweet Mustard Glazed Chicken Thighs

Set up the grill for indirect grilling and preheat to 350 to 400 degrees F.

Place the chicken parts bone side down, and cover your cooker.

Sweet Mustard Glazed Chicken Thighs

Sweet Mustard Glazed Chicken Thighs

Roast until the internal temperature reaches 180 degrees F.

What's cooking in your backyard?

About Wayne Yoshida

Sweet Mustard Glazed Chicken ThighsWayne Yoshida is a technical writer and education advocate with sales management experience. Wayne currently works in the alternative fuel vehicle (AFV) industry and has worked for a wide variety of high technology companies, including aerospace and defense, photonics, lasers and opto-mechanics, two-way radio,telecommunications and a non-profit, educational organization. His personal passion for electronics and Amateur Radio opened many doors to some very interesting personal and professional experiences. Working as a ham radio consultant for the NASA Johnson Space Center during Space Shuttle mission STS-9 is his most memorable experience. Connect with him on LinkedIn andbeBee, and for a look into his personal passions, follow his blog.






Wayne Yoshida 12/10/2016 · #10

#5 Hello Ako -- Yes, I do practice what I preach! Thank you for reading and commenting.

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Wayne Yoshida 12/10/2016 · #9

#3 Dean -- Arg! I wonder if you can make some?

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Wayne Yoshida 12/10/2016 · #8

#1 OK @Lisa Gallagher -- you got my attention on your very strange marinade -- please share!

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Wayne Yoshida 12/10/2016 · #7

#2 Tony - thanks for reading and commenting. I agree, true maple syrup is the way to go. The picture shows my bottle of Log Cabin, however. I used to live in Connecticut and tasted the real stuff from Vermont and other New England states - they definitely are better.

Share some of your recipies!

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Wayne Yoshida 12/10/2016 · #6

#1 Lisa - Thanks for your comment. I have a sister who likes everything burnt. (Blackened?)

It may have been the sugar in your marinade. Do you grill indirectly when cooking chicken? That may help.

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Ako Kasahara 12/10/2016 · #5

So @Wayne Yoshida, you really are the BBQ master. It was not just a sample title you use in the LinkedIn classes you teach. Look so yummy!

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Lisa Gallagher 12/10/2016 · #4

#3 wow, it must be very expensive @Dean Owen. I can usually buy it here for 9.00

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Dean Owen 12/10/2016 · #3

Maple syrup is so expensive here in Shanghai that it is one the only a handful of items on supermarket shelves that are on display in locked cabinets, or when the bottles have a small handled, they are chained to the shelves under padlock.

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