Maple-Mustard Chicken Thighs

You can double the marinade and set aside half of it before putting the chicken in and serve that portion as a sauce for even more flavor.

(modification of recipe originally from Cooking Light)

Serves 4

Marinade

• 2 tablespoons spicy brown mustard
• 1 ½ tablespoons maple syrup
• 1 tablespoon brown sugar
• 1 tablespoon yellow mustard
• 2 teaspoons shallot, finely diced
• 2 teaspoons cider vinegar
• 1 teaspoon lower-sodium soy sauce
• ¼ teaspoon freshly ground black pepper
• 1 garlic clove, minced

8 boneless, skinless chicken thighs (1 ½ pounds)

¼ teaspoon kosher salt

Combine first 9 ingredients (brown mustard through garlic) in a small bowl.  If doubling marinade amounts for sauce, set aside half of the mixture now.  Place the marinade in a zip-top plastic bag; add chicken to bag and seal, tossing to coat each chicken piece.  Refrigerate for 2 hours.

Preheat grill to medium-high heat.

Remove chicken from bag (discard marinade).  Sprinkle chicken with salt.  Grill 6 minutes on each side or until done.
Nutritional Info/Serving (without extra sauce):  Calories 289, Fat 15 g, Protein 29 g, Carbs 10 g

21 Day Fix Container Equivalents/Serving:  1.5 Red