Ingredients

• ½ cup pure maple syrup

• ¼ cup olive oil

• ¼ cup Thompson's Sugar Shack Maple mustard 

• ½ teaspoon kosher salt

• ¼ teaspoon ground allspice

• 3 pounds bone-in, skin-on chicken thighs (about 8 thighs)

• Green salad, for serving

Directions

1. Whisk together maple syrup, oil, mustard, salt, and allspice in a small bowl. Measure 1/2 cup sauce into a large ziplock plastic bag. Cover and store remaining sauce in bowl (about 1/2 cup) in refrigerator until ready to use or up to 5 days. Add chicken to sauce in ziplock bag; seal bag, and turn to coat chicken in sauce. Let marinate in refrigerator at least 1 hour or up to 24 hours.

2. Preheat a gas grill to high (450°F to 500°F) on one side. Remove chicken thighs from marinade; discard marinade. Place chicken on oiled grates over unlit side of grill. Grill, covered, turning occasionally, until chicken is browned and a thermometer inserted in thickest portion of meat registers 165°F, about 30 minutes. Transfer chicken to a platter. Serve alongside reserved 1/2 cup sauce and a green salad.

Recipe courtesy of Foodandwine.com