serves 4-8 ( 1 thigh = 4 points+ or 2 thighs = 7 points+)
- 1/3 c. Dijon mustard
- 2 T. brown sugar
- 3 T. maple syrup
- 2 T. yellow mustard
- 1 T. cider vinegar
- 2 tsp. low-sodium soy sauce
- 1/2 tsp. black pepper
- 1 garlic clove, minced
- 8 bone-in chicken thighs, skinned
- salt
Combine first 8 ingredients in a bowl. Place half of the mixture into
a large ziplock bag; reserve remaining mixture. Add chicken to bag;
seal. Chill 2 hours.
Preheat grill to medium-high heat. Remove chicken from bag and sprinkle
with salt. Place chicken on grill and cook for 7-8 minutes per side or
until done. Serve with reserved mustard mixture.