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1/2 cup SMAK DAB Beer Chipotle Mustard
1/2 cup maple syrup
2 Tbsp olive oil
Juice of 1/2 a lemon
1 garlic clove, smashed and minced
1/2 tsp paprika
1/2 tsp salt
1/4 tsp freshly ground black pepper
6–8 boneless chicken thighs or 4 boneless chicken breasts, skinless or skin-on is up to you. OR use bone-in pieces for better flavor and grill using indirect heat, or even better, use a Grillstone for foolproof no-flare-up grilling
Whisk all ingredients in a small bowl. Reserve 4 tablespoons of sauce and then pour the rest over the chicken, toss and cover with plastic wrap and let marinade for about 30-45 minutes in the fridge.
Preheat the grill to medium- medium high heat. For boneless, skinless chicken, grill for about 6 to 7 minutes per side or until chicken is done, and juices run clear. If using bone-in pieces, turn off one burner and grill over indirect heat for 15-20 minutes, or until chicken is done.
Pour the reserved 4 tablespoons of maple-mustard sauce over chicken and let rest under foil for about 5 minutes.