Smoky Maple-Bourbon Chicken Thighs

Ingredients

• 8 boneless, skinless chicken thighs
• 1/2 cup maple syrup, pure
• 1/4 cup bourbon
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil

Instructions

1. 1

   In a medium bowl, whisk together the maple syrup, bourbon, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper.

2. 2

   Place the chicken thighs in a large resealable bag or shallow dish. Pour about three-quarters of the maple-bourbon mixture over the chicken, ensuring all pieces are well coated. Reserve the remaining marinade for basting.

3. 3

   Marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours, for best flavor.

4. 4

   Preheat your grill to medium-high heat (400-450°F) and lightly oil the grates to prevent sticking. Remove chicken from marinade, discarding excess.

5. 5

   Place the chicken thighs on the hot grill. Sear for 4-5 minutes per side, developing a nice char and color.

6. 6

   Reduce heat to medium-low, or move chicken to a cooler zone of the grill. Continue cooking, flipping every few minutes and basting with the reserved maple-bourbon glaze, until the internal temperature reaches 165°F (about 15-20 more minutes).

7. 7

   Remove chicken from the grill and let rest for 5 minutes before serving to lock in the juices.