Chicken Thighs , Blackberry , Mustard , Thyme
Best for: A weeknight grill dinner with a little something different.
Blackberry preserves and whole-grain mustard make a glossy glaze with a pleasant tang. Boneless thighs stay juicy and give the fruit just enough smoke to keep this firmly in supper territory.
Grill: Two-zone, 400–425°F. Equipment: Small saucepan, brush, tongs, instant-read thermometer.
Ingredients
Rest: 5 minutes. Total: 35 minutes.
- 1½ pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- ¾ teaspoon fine sea salt
- ½ teaspoon black pepper
- ⅓ cup blackberry preserves
- 2 tablespoons whole-grain mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1 teaspoon fresh thyme leaves
Directions
Preheat the grill with direct and indirect zones. Pat chicken dry and toss with olive oil, salt, and pepper.
Combine preserves, mustard, vinegar, water, and thyme in a small saucepan. Simmer gently for 2 minutes, stirring.
Divide the glaze into a brushing portion and a clean serving portion.
Grill thighs over direct heat for 4–5 minutes per side until nicely browned.
Move to indirect heat, brush with glaze, and close the lid. Cook another 3–8 minutes, as needed, until the thickest parts reach 165°F. Discard unused brushing glaze.
Rest for 5 minutes and serve with the clean reserved glaze spooned over the chicken.
Grilling tip: Open up any folded portions of the thighs before cooking so the pieces cook more evenly.
