Maple Mustard Grilled Chicken Thighs

• 1/4 cup (50 ml) 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
• 2 garlic cloves, 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.

Turn the grill on. Select the program Poultry 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 red. Remove from the grill and brush the tops with the reserved maple mixture.