Traditional accompaniments like coleslaw, baked beans and brown bread are ideal with the Vermont-style chicken; afterward, enjoy gingersnap cookies crumbled over vanilla ice cream or frozen yogurt.
Recipe information
Total Time
45 minutes or less
Yield
2 Servings; Can be doubled
Ingredients
3 tablespoons pure maple syrup
3 tablespoons bottled chili sauce
1 tablespoon cider vinegar
2 teaspoons country-style Dijon mustard
4 skinless boneless chicken thighs
1 tablespoon vegetable oil
Preparation
Prepare barbecue (medium-high heat). Stir maple syrup, chili sauce, vinegar and mustard in small saucepan until well blended. Brush chicken with oil; season with salt and pepper. Arrange chicken on barbecue. Grill until cooked through, turning occasionally and brushing generously with sauce, about 10 minutes. Serve immediately.
