4 skinless chicken thighs
3 tablespoons maple syrup
3 tablespoons chili sauce
1 tablespoon cider vinegar
1 tablespoon canola oil
2 teaspoon Dijon mustard
Preheat grill. Combine syrup, chili sauce, vinegar and mustard together
in a saucepan. Let simmer for 5 minutes.
Brush chicken with the oil and season with salt and pepper.
Place chicken on grill and cook for 10−15 minutes or until fork tender.
Turn occasionally and brush generously
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