Maple Mustard Chicken Thighs

This recipe is courtesy of Cooking Light and get's a huge Gold Star! It's exceptionally flavorful, super healthy and portion-wise, it doesn't leave the plate feeling empty (or my belly).  And for you WW folks, it's a 7 points plus value dinner. 

As a tip, the recipe calls for marinating the chicken for 2 hours. The last time I made this I left the chicken overnight.  This added a LOT more flavor.

Ingredients

1/3 cup spicy brown mustard
2 tablespoons brown sugar
3 tablespoons maple syrup
2 tablespoons yellow mustard
1 tablespoon grated onion
1 tablespoon cider vinegar
2 teaspoons lower-sodium soy sauce
1/2 teaspoon black pepper
1 garlic clove, minced
8 bone-in chicken thighs, skinned
1/4 teaspoon kosher salt

Combine the first 9 ingredients. (TIP: If you have a food processor you can skip grating the onion or mincing the garlic and just throw about a 1/4 of a medium onion and the clove of garlic into the food processor, along with the remaining 7 ingredients.) Place half of mixture in a zip-top plastic bag; reserve the remaining mixture. Add chicken to bag; seal. Chill 2 hours or more, up to overnight.

Preheat the grill to medium-high. Remove chicken from bag. Sprinkle chicken with salt. Place chicken on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Baste the chicken with remaining mustard mixture as you grill it, this will help to further concentrate the flavor.

I like to serve this dish with a quick rice pilaf (recipe follows).

For the rice:

1/2 red pepper, diced
1/2 green pepper, diced
1/2 medium yellow onion, diced
1 cup white rice
2 cups chicken stock
1 tsp olive oil

Combine all ingredients in a sauce pan. Bring to boil.  Reduce heat to low and simmer without removing the lid for 20 minutes.