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¼ cup Dijon mustard

3 tablespoons extra-virgin olive oil

1 tablespoon apple cider vinegar

2 garlic cloves, minced or grated

1 teaspoon onion powder

Kosher salt (such as Diamond Crystal) and freshly ground black pepper

2 pounds boneless, skinless chicken thighs (about 8 thighs)

¼ cup honey

2 tablespoons Dijon mustard

1 teaspoon Worcestershire sauce

Few dashes of hot sauce (optional)

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1. In a large bowl, combine the mustard, olive oil, vinegar, garlic, onion powder, 1 teaspoon salt and ¼ teaspoon pepper, and whisk until smooth. Pat the chicken thighs dry with a paper towel and add them to the bowl, tossing to coat them in the marinade. Cover and refrigerate for at least 3 hours or up to 24.

2. When you’re ready to grill, let the chicken sit out at room temperature for 30 minutes. Meanwhile, clean the grill grates and brush them with oil, then heat the grill to medium-high.

3. While the grill heats, make the glaze: In a small saucepan, combine the honey, mustard, Worcestershire sauce and hot sauce, if using. Bring to a simmer over medium-high heat, then reduce the heat to low and simmer until slightly thickened, about 2 minutes. Set aside to cool.

4. Grill the chicken until cooked through, 6 to 8 minutes on each side, covering the grill to maintain the heat if necessary. If the chicken doesn’t release easily from the grates, cook for another minute or two.

5. Transfer the chicken to a serving platter. Brush the tops generously with the glaze, sprinkle lightly with salt, and serve hot or warm.

Note: May be broiled for 12-15 minutes, turning half way through, until it reaches 165, or baked in the oven.