These Maple-Dijon Chicken Thighs Will Make You Want to Grill on a Weeknight

“‘Opposites attract’ is a phrase that applies not only to people, but to flavors and textures. This recipe is a prime example of that. Sweet and piquant is one of my favorite flavor combinations,” writes culinary creator Andrea Buckett in The Essential Cottage Cookbook. “The nuanced, caramelly flavor that maple syrup develops on the grill goes incredibly well with the piquant hit of fiery Dijon.”

If you’re craving freshness to compliment the lightly charred, salty-sweet protein, you’ll love Buckett’s snap pea and tomato salsa topping. “The fresh, crisp snap pea salsa on warm grilled chicken creates a remarkable textural and temperature contrast that is both unexpected and completely addictive,” she says.

A little red onion contributes a slight sharpness, while the addition of yellow bell pepper lends a mellow, lightly sweet flavor (and some crunch) to the salsa. Serve warm, but feel free to eat the leftovers cold if you like (and straight out of the Tupperware if you just can’t wait to take a bite).

Maple-Dijon Chicken Thighs with Snap Pea Salsa

Serves 6

Ingredients

For the maple-Dijon chicken thighs:

• 1⁄4 cup Dijon mustard
• 1⁄4 cup maple syrup
• 2 tablespoons oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1⁄2 teaspoon salt
• 2 lb (900 g) boneless skinless chicken thighs (about 12)

For the snap pea salsa:

• One 15 oz (425 g) package sugar snap peas, trimmed and cut into 1⁄4-inch pieces
• 1 yellow bell pepper, diced
• 1⁄2 small red onion, diced
• 1 cup grape tomatoes, halved
• Salt and pepper
• 2 tablespoons oil

Instructions

1. For the maple-dijon chicken thighs: In a large bowl, combine the mustard, maple syrup, oil, onion powder, garlic powder, and salt. Add the chicken and toss to coat. Marinate in the fridge while preparing the salsa.
2. For the snap pea salsa: In a small bowl, combine the snap peas, peppers, onions, and tomatoes. Season with salt and pepper and toss with oil. Refrigerate, covered, until ready to serve.
3. Preheat a clean barbecue to medium-high heat (375–400°F).
4. To grill: Place the chicken on the barbecue, discarding the marinade. Grill the chicken, turning occasionally, for about 20 minutes or until the chicken is golden brown and the juices run clear when the chicken is pierced.
5. To serve: Transfer the chicken to a platter and top with the snap pea salsa. Leftovers can be served warm or cold and will keep in an airtight container in the fridge for up to 3 days.

Recipe by Andrea Buckett. Excerpted from The Essential Cottage Cookbook.