Grilled Vermont Maple Mustard Chicken Thighs

Introduction

This Grilled Vermont Maple Mustard Chicken is the kind of recipe that makes you appreciate the power of great flavor and proper grilling technique. Searing on the Arteflame’s 1,000°F center grate and finishing on the flat top allows for the best texture and flavor marriage possible. Sweet, tangy, and smoky – this dish is Vermont comfort food done right.

Ingredients

• 8 boneless skinless chicken thighs
• 1/3 cup pure Vermont maple syrup
• 1/4 cup whole grain mustard
• 2 tablespoons Dijon mustard
• 2 tablespoons unsalted butter (melted)
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, finely minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Fresh chopped parsley (for garnish)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil onto three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill fire basin.
3. Stack seasoned firewood over the napkins.
4. Light the napkins and allow the fire to build — ready in about 20 minutes.

Step 2: Make the Maple Mustard Marinade

1. In a mixing bowl, whisk together the Vermont maple syrup, whole grain mustard, Dijon mustard, melted butter, apple cider vinegar, minced garlic, salt, and black pepper.

Step 3: Marinate the Chicken

1. Place the chicken thighs in a shallow dish or resealable bag.
2. Pour half the maple mustard sauce over the chicken and marinate for 30 minutes at room temperature or up to 4 hours in the fridge.
3. Reserve the other half of the sauce for basting and serving.

Step 4: Sear the Chicken

1. Once the center grill grate reaches around 1,000°F, place the marinated thighs directly onto the center grate using tongs.
2. Sear each side for about 2-3 minutes to lock in the juices and create a caramelized crust.

Step 5: Finish on the Flat Top Griddle

1. Move the seared thighs to the flat top cooktop – closer to the center for more heat, or toward the edge for gentler heat.
2. Continue cooking, flipping every few minutes and basting with the reserved sauce.
3. Remove from the grill when internal temperature hits 155°F — the residual heat will bring it up to the safe 170°F as it rests.

Step 6: Serve and Garnish

1. Sprinkle with fresh chopped parsley before serving.
2. Optional: Drizzle with remaining sauce for extra flavor.

Tips

• Use a meat thermometer for perfect doneness.
• Butter adds flavor and helps with caramelization on the griddle.
• Use different parts of the cooktop based on heat levels – the center is hottest, the edge is cooler.
• Don’t forget the carryover cooking – remove meat when it’s 15°F below target temp.
• Clean up is minimal on the Arteflame – just scrape the cooktop and oil lightly after use.

Variations

1. Spicy Vermont Chicken: Add 1 tablespoon Sriracha to the maple mustard mix for a sweet heat combo.
2. Maple Bourbon Mustard: Replace apple cider vinegar with 2 tablespoons of bourbon for a deeper flavor profile.
3. Lemon Herb Maple Chicken: Add lemon zest and fresh thyme to the marinade for a citrusy, herbal twist.
4. Smoky Paprika Maple Mustard: Add 1 teaspoon smoked paprika to the marinade for an earthy, smoky depth.
5. Honey Mustard Chicken: Substitute Vermont maple syrup with raw local honey for a different kind of sweetness.

Best pairings

• Grilled rosemary potatoes on the flat griddle
• Charred corn with lime butter
• Warm grilled sourdough bread
• Maple-glazed carrots cooked on the cooktop
• A crisp Vermont cider or farmhouse ale

Conclusion

This Grilled Vermont Maple Mustard Chicken is the kind of recipe that makes you appreciate the power of great flavor and proper grilling technique. Searing on the Arteflame’s 1,000°F center grate and finishing on the flat top allows for the best texture and flavor marriage possible. Sweet, tangy, and smoky – this dish is Vermont comfort food done right.