1/2 cup mayonnaise
![](https://whiterocklakeweekly.com/wp-content/uploads/2024/07/RECIPE-cmykdijonaise-chicken-scaled-225x300.jpg)
1/2 cup Dijon mustard
4 chicken thighs
Salt and pepper to taste
Oil, for grilling
In a medium bowl, whisk together mayonnaise and mustard. Season chicken with salt and pepper and add to mayo mixture. Toss to coat. Set aside and let stand for 30 minutes.
Heat a grill or grill pan to medium. If using a grill pan, heat oven to 425F and line a sheet pan with foil.
Remove chicken from mayo mixture and grill until cooked through, about 6 minutes per side. (If using a grill pan, grill chicken until marked, about 4 minutes per side, then transfer to prepared baking sheet and finish cooking in the oven, about 12 minutes more.) Slice and serve hot.