Kosher salt, freshly ground black pepper, olive oil for grilling
Instructions
Combine all of the marinade ingredients in a small mixing bowl and whisk to combine. Place the chicken thighs in a resealable plastic bag and pour in the marinade. Squeeze excess air from the bag and seal the bag. Massage the chicken around in the bag to make sure everything is coated. Marinate in the refrigerator for 6 hours and as long as overnight.
Remove the chicken from the marinade, scraping away any excess. Blot chicken with paper towels and set on a sheet pan. Season both sides of the chicken with salt and pepper and a drizzle of olive oil.
Set up grill for cooking over medium high direct heat. Brush and oil the grates before cooking.
Once the grill is hot, place chicken skin-side down and cook for 4 to 5 minutes, flip and continue cooking for an additional 3 to 4 minutes or until chicken is cooked through and no longer pink.
For Bone-in Chicken Thighs: Prepare as directed, but set up your grill for two-zone cooking with direct and indirect heat. Lay the chicken skin-side down and sear for 3 to 4 minutes to mark the chicken and give it a little char. Flip and move to the indirect side. Close the grill cover and stabilize the temperature around 350°F. Cook for 35 to 45 minutes or until chicken is no longer pink at the bone.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/lemony-balsamic-mustard-marinated-chicken-thighs/