•     1/2 cup 100% pure maple syrup
  •     1/2 cup dijon mustard
  •     1 Tbsp soy sauce
  •     2 Tbsps fresh minced rosemary
  •     2 pounds boneless, skinless chicken thighs (could also use breasts)
  •     kosher salt, pepper
  •     Optional: crushed red pepper flakes

  1. In a bowl combine the pure maple syrup, dijon mustard, soy sauce, and fresh rosemary, Whisk until evenly combined.
  2. Place the chicken in a gallon size plastic bag. Add 4 Tbsps of the maple mustard sauce, kosher salt and pepper to taste, and crushed red pepper flakes if using. Massage the bag until evenly mixed. Marinate at least 1 hour.
  3. Grill the chicken over medium to medium high heat for 5-8 minutes per side. Brush with more of the maple mustard sauce during the last few minutes of grilling.
  4. Serve with the remaining maple mustard sauce for dipping.