Monday, 1 August 2016

Maple Double Mustard BBQ Chicken Thighs


When the sun shines everyone loves a BBQ. Forget burgers and sausages, my personal favourites are steak and chicken. I like my steak rare so all is good when it's still pink after barbecuing however when it comes to chicken, pink is absolutely the last thing you want. The recipe I'm sharing today uses skinless and boneless chicken thighs which I love for their flavour and texture. I've combined them with a fantastically tasty marinade of maple and mustard. But how do you make sure that your barbecue chicken is fully cooked? Cue my trusty Thermapen.


I've previously blogged about using it for my Spiced Apple and Rosehip Jelly and 7 Hour Spiced Pulled Leg of Lamb and it's an absolute kitchen essential as far as I'm concerned. I recently gave my Mum one as I couldn't cope cooking without it when visiting her! British made the Thermapen is the worlds fastest reading kitchen thermometer. The true temperature of a foodstuff can be tested in just three seconds. It really does take the guesswork out of your cooking ensuring that your steak is perfect, your fudge will set, your jam won't run off your toast, your chocolate is tempered and your BBQ won't give anyone an upset tummy.


For chicken the magic number you are looking for is 75°C. In addition to ensuring that it's up to temperature you should also check that there’s no pink meat and that the juices run clear. Remember to use separate tongs, utensils and plates for raw and cooked chicken, and regularly wash your hands. Enough of the safety advice, lets get back to the recipe. The two kinds of mustards I've used - American style yellow and wholegrain - provide a fantastic flavour and the maple syrup gives a wonderful sticky sweetness and caramelisation. Do make sure you use pure maple syrup and not maple flavoured syrup. The difference is like night and day.


Maple Mustard Chicken Thighs
Serves 4

800g Skinless & Boneless Chicken Thigh Fillets
4 Tbsp Pure Maple Syrup
2 Tbsp American Style Yellow Mustard
2 Tbsp Wholegrain Mustard
2 Cloves Garlic, crushed
Salt & Pepper
  • Mix together the maple syrup, mustards, crushed garlic and salt and pepper to make a marinade.
  • Prepare the chicken thigh fillets by trimming off any excess fat and making two or three slashes in the top of each.
  • Place the chicken thighs in a bowl, pour over the marinade and rub it in well.
  • At this point you can either cook them straight away or cover the bowl with clingfilm and place in the fridge to let the flavours develop for anything up to 24 hours.
  • Cook the chicken on the barbecue, turning frequently until the thighs reach a reading of 75°C on a Thermapen thermometer.

For further barbecue chicken inspiration take a look at Camilla's Baked and Barbecued Thai Chicken Thighs and Emma's Honey and Mustard Glazed Chicken and if you fancy a sweet treat for desert it's got to be my BBQ Waffle S'mores


Disclosure : This is a commissioned recipe for Electronic Temperature Instruments. As always, all views expressed are my own. 
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you.

12 comments :

  1. These look incredible, I only really use chicken thighs now, so much more flavour. This flavour combo sounds delicious.

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    1. Thighs and Wings are my absolute favourites, so much tastier and work so well with this marinade.

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  2. Oh how I wish I had a thermapen last night! We had our first (and probably last) BBQ of the year and found myself constantly cutting sausages and chicken open to check to see if they were done. A thermapen would've been much easier...and I might have gotten to eat a sausage that was still in tact!

    This chicken looks fab too! Thigh is so much more succulent and tasty. The maple and mustard combination sounds delish!

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    1. The Thermapen just gives you such piece of mind, with the added bonus of your food looking as it should when you come to eat it! Such a worthwhile buy, I use it for so many things and would be lost without it now.

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  3. Maple Syrup and mustard! Yes yes yes! That sounds amazing. Definitely trying this.

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    1. It is so simple but works so well! Great with salmon too.

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  4. I really need to get a Thermapen - they are great!

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    1. Honestly I don't know what I did without mine now. I use it for some many things.

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  5. Oh my these look so tasty! I love honey and chilli so I think I'd really enjoy the maple and mustard combo :)

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    1. Do give it a try and let me know what you thing. Sweet, sticky and sharp work so well together.

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  6. Erm. Hello! This looks immense. My husband was a chef for years and loves anything like this... no doubt it will be on our next bbq menu. Great post!

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    1. Thanks Annie. They were indeed immense!

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