Maple-Mustard Chicken Thighs

serves 4-8 ( 1 thigh = 4 points+ or 2 thighs = 7 points+)

• 1/3 c. Dijon mustard
• 2 T. brown sugar
• 3 T. maple syrup
• 2 T. yellow mustard
• 1 T. cider vinegar
• 2 tsp. low-sodium soy sauce
• 1/2 tsp. black pepper
• 1 garlic clove, minced
• 8 bone-in chicken thighs, skinned
• salt

Combine first 8 ingredients in a bowl. Place half of the mixture into a large ziplock bag; reserve remaining mixture. Add chicken to bag; seal. Chill 2 hours.
Preheat grill to medium-high heat. Remove chicken from bag and sprinkle with salt. Place chicken on grill and cook for 7-8 minutes per side or until done. Serve with reserved mustard mixture.

adapted from "Cooking Light"