I've grilled chicken thighs with mayonnaise plenty of times. But the addition of honey-mustard really adds a nice dimension to the flavor.
If you're thinking this recipe will have your chicken tasting like a deli sandwich, you're going to be pleasantly surprised.
You won't taste the mayonnaise at all and the honey-mustard adds a subtle sweet/tangy flavor. However, the mayonnaise prevents the mustard flavor from being overpowering.
I promise you -- these chicken thighs are some good eatin'.
As I've mentioned, I always brine my chicken before grilling it. But for the sake of simplicity, this recipe omits that step. But if you do decide to brine the thighs first, remove the salt listed in the recipe below.
What you'll need:
In a small bowl, mix all ingredients except chicken thighs.
In another bowl add chicken thighs, spoon half the sauce over the chicken and toss to coat. Reserve the other half of the sauce for basting later.
Flip thighs, if necessary. If they begin to cook too fast move them to a cooler part of the grill.
The thighs are done when they reach an internal temperature of 165°F. For this you're going to need a food thermometer. The meat probe on my Maverick ET-732 Remote BBQ Thermometer is pretty thick - great for briskets and pork shoulders. But for smaller cuts of meat, I use the Aborn pen-style digital food thermometer.
Also in this recipe I'm not using any wood chips/chunks. We're not smoking these chicken thighs - just grilling 'em. Of course, if you wanna use some wood and add a little smoke flavor you can. Enjoy.
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