Sweet mustard chicken thighs from Cooking Light Fresh Food Fast: Over 280 Incredibly Flavorful Recipes (page 344) by Cooking Light Magazine

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Accompaniments: Warm balsamic potato salad

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Notes about this recipe

  • mharriman on April 02, 2020

    I took reviewers suggestions from the Cooking Light website and made this into a grilled Dijon mustard thigh recipe. For the mustard, I used half coarse grain Dijon mustard and half country Dijon and added the brown sugar to make the basting sauce. Mr. H grilled the thighs on our Green Egg and basted along the way. We spooned the remaining sauce over the thighs at serving time. These were delicious. Served them with a French potato salad and petites haricot verts for a nice country French dinner. Chardonnay went well with this.

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