If you’re like most people, you’re probably already spending today preparing for the big feast on Thursday. I know people who are already thawing their turkey in the fridge and some folks who have prepped vegetable chopping for the cornbread stuffing.
There will be a ton of leftovers stacked neatly in plastic containers on Friday. Turkey meat will pile endless sandwiches next week. Who even has room to think about meals this week, when there will be so much good to gorge on later?
Well, I for one won’t really have a Thanksgiving. I’m working the day and the day after the holiday. Sure, I’ve got a Friendsgiving to look forward to on Saturday, but as for all the stuff I mentioned above? I’ll get nada.
Even if you are planning on having the holiday smorgasbord at your house, you can’t go starving until Thursday. This recipe is the best pre-Thanksgiving meal to eat for dinner tonight.
And the next day.
It’s simple and only takes two pans: one for marinating, one for cooking. You can even heat it up on the grill, that way you don’t make a mess in the kitchen. I made a few delectable sides to go with it, but you could easily toss together a salad or microwaveable side and call it a wash.
I had made these chicken thighs once before when I didn’t have a grill or a grill pan. I baked them and they were good, but not spectacular. Grilling is definitely the way to go. That way you get the caramelization of the maple syrup and the crusty char marks (I do love a good char). This chicken is so flavorful, and the combination of maple syrup and stone ground mustard is pure heaven.
I use boneless, skinless chicken thighs because it’s my favorite cut of chicken. Drumsticks would be mighty fine, too, or leg quarters. Really, it’s your choice. You’re the one trying to simplify dinner for the days leading up to the meal to end all meals!
Maple-Thyme Grilled Chicken
Sweet and sour chicken grilled to charred perfection.
- 1-2 lbs. boneless, skinless chicken thighs
- 2 TBS. maple syrup
- 1 tsp. dried thyme
- salt and pepper
- 2 TBS. stoneground mustard
- 1-2 TBS. olive oil
- In a large bowl, combine chicken thighs with syrup, thyme, salt, pepper and mustard until well coated. Cover and refrigerate for at least 30 minutes, stirring occasionally.
- Spread out olive oil in a grill pan. Heat over medium-high heat. Add chicken and grill for 4-5 minutes per side until chicken has dark brown char marks and is cooked through.
In a large bowl, combine chicken thighs with syrup, thyme, salt, pepper and mustard until well coated.
Cover and refrigerate for at least 30 minutes, stirring occasionally.
Spread out olive oil in a grill pan. Heat over medium-high heat.
Add chicken and grill for 4-5 minutes per side until chicken has dark brown char marks and is cooked through.