I bought a sewing machine last week & have been so absorbed making two cotton dresses (can't find ANY ready-made in cotton!), that I lose track of time and before I know it, it's time to start dinner! (There is a LOT more to this story, as the fact that I am SEWING has family and friends feeling like everything they knew about me has been turned upside down! My Mom, especially, must be scrathing her halo at this development!) The other day I threw this entree together at the last moment or so. It came out so well I thought I should post it. It's a microwave/indirect heat method on the grill followed by traditional grilling to finish, keeping the kitchen nice and cool. (Well, as cool as it can be mid-July in AZ with only evap) Enjoy!

Spicy Brown Mustard Chicken Thighs

6 skinless chicken thighs, (bone-IN)(Mine were frozen solid, so I defrosted them a bit in the microwave)
1 small or medium onion, sliced
Spicy Brown Mustard

Prepare grill for indirect heating by lighting only one side of covered grill. Allow grill to come to 375-400 degrees F. Arrange chicken in a single layer in a baking pan that has been sprayed with non-stick baking spray. Squirt spicy brown mustard (I used a squirt bottle of the stuff) over thighs as sparingly or liberally as desired. Cover with sliced onions. Bake in grill over side not lit for 45 min to an hour until just done or a little less. Remove from pan and grill over direct heat until done. (making sure to oil grill well) Meanwhile place pan juices in microwavable dish and cook on high until reduced somewhat. Or reduce in saucepan on stovetop). Serve chicken pieces with reduced sauce spooned over. (Sauce reduces to a yummy consistency with chewy mustard bits in it)-Micha