- 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
- 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.