Maple Mustard Grilled Chicken Thighs

• 1/4 cup (50 ml) pure Canadian maple syrup
• 2 tbsp (30 ml) grainy Dijon mustard
• 3/4 tsp (4 ml) each salt and pepper
• 1/2 tsp (2 ml) dried thyme leaves
• 2 cloves garlic, minced
• 8 boneless, skinless chicken thighs

Whisk the maple syrup with the mustard, salt, pepper, thyme and garlic until well combined; measure out 2 tbsp (30 ml) and set aside. Toss the chicken thighs with the remaining maple mixture until evenly coated.

Select the "Poultry" program and press "OK" . Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the chicken thighs on the grill and close the lid.

Cook until the indicator light has changed to the colour red. Remove from the grill and brush the tops with the reserved maple mixture.

Tips: Make these chicken thighs part of a wholesome meal by serving with steamed brown rice and broccoli spears. Shred leftover chicken thighs and combine with lettuce, tomato and Cheddar cheese in a flour tortilla to make a quick wrap.