Perfect Recipes

Woman and man in kitchen cooking with ReaLemon and ReaLime

Maple mustard & lemon chicken thighs

Prep time: 15 minutes

Skill level: Beginner

 Maple Mustard and Lemon Chicken Thighs on plate recipe made with ReaLemon Flavour Infusions Garlic

This sweet, tangy marinade and glaze will coat a family pack of chicken thighs, which is perfect for casual get-togethers. Universally appealing, it can be used on any cut of salmon, chicken or pork that you like.


⅓ cup (75 mL)
ReaLemon® Flavour Infusions - Garlic
⅓ cup (75 mL)
maple syrup (dark preferred)
¼ cup (50 mL)
grainy Dijon mustard
2 tbsp (30 mL)
olive oil
2 tbsp (30 mL)
soy sauce
½ tsp (2 mL)
dried thyme leaves
¾ tsp (4 mL)
each salt and freshly ground black pepper, divided
12 to 16
boneless, skinless chicken thighs (about 2 lb/1 kg)


Whisk ReaLemon® Flavour Infusions - Garlic with maple syrup, mustard, olive oil, soy sauce, thyme and 1/4 tsp (1 mL) each salt and pepper.

Combine marinade with chicken thighs in a shallow dish; turning to coat. Marinate for at least 2 hours or overnight.

Preheat grill to medium and grease grates well. Remove chicken from marinade to a tray (reserve marinade). Pour marinade into a saucepan set over medium heat; bring to a boil and simmer for 8 minutes or until thickened (reduced to about 1/2 cup/125 mL).

Season chicken with remaining salt and pepper. Grill chicken for 8 minutes, turning once. Continue to grill for 4 to 6 minutes, turning and basting liberally with sauce until well glazed.

Makes 6 to 8 servings.


  • To prepare indoors, preheat oven to 425°F (220°C). Insert a rack into a rimmed baking sheet that has been lined with parchment or foil. Roast chicken for 30 minutes, basting with reserved marinade often during the last 10 minutes.
  • Chicken thighs can be combined with marinade in a zip top freezer bag and frozen; thaw overnight in refrigerator before cooking.