Carolina Gold BBQ Chicken Thighs | With Smoky Mustard Glaze

Rinse the chicken thigh fillets, then pat them thoroughly dry with paper towels. Toss the meat with the olive oil, salt, freshly ground black pepper, smoked paprika, and garlic granules. Let it sit at room temperature for 15–20 minutes.

In a small saucepan, combine the mustard, apple cider vinegar, brown sugar, honey, and Worcestershire sauce. Bring to a boil over medium heat, then simmer over low heat, stirring frequently, for 8–10 minutes until the sauce slightly thickens and becomes glossy. Set aside one third of the sauce in a small bowl for serving.

Preheat the grill or a heavy-bottomed grill pan to medium-high heat. Place the seasoned chicken thigh fillets on the grill and cook for 5–6 minutes per side, until nice grill marks appear on them.