Marinade:
1 1/2 cups Extravagonzo Roasted Garlic Culinary Oil
6 cloves Catch a Fire Jalapeno Garlic, minced
3/4 cup Anna Mae’s Smoky Mustard
2 Tbsp. whole grain mustard
3 Tbsp. Heavenly Jalapeno Honey
1 Tbsp. balsamic vinegar
1/2 tsp. Ghost Pepper Flakes
juice from two lemons
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh parsley
+ 1 Tbsp. chopped fresh parsley for finishing the sauce
1 cup dry white wine or low-sodium chicken stock
6 skin-on, bone-in chicken thighs

Whisk all marinade ingredients in a bowl except for the wine (or stock). Put chicken thighs in a large Ziploc bag and pour marinade over chicken. Refrigerate until ready to grill.

Remove chicken thighs from marinade, pour remaining marinade in a small saucepot and set aside. Put one side of your grill on high heat, the other on medium heat. (If you are using charcoal, put the majority of your coals on one side so one side of your grill is hotter than the other).
Season chicken thighs with salt and pepper, and sear, skin-side down on grill over high heat until chicken begins to caramelize. Try not to mess with it at this point. As the skin on the chicken cooks, it will gradually begin to unstick from the grill, no need to try to pry it from the grill before it is good and ready. This takes about 8-10 minutes. Do the same on the other side, an additional 8-10 minutes.

Move chicken to other side of the grill, over medium heat, to finish cooking (approximately another 10 minutes, depending on your grill).

Add white wine to reserved marinade and bring to a boil–let it continue to simmer over medium high heat until reduced by about half. You can either do this outside at the grill or inside on a stove while the chicken rests.
Add reserved parsley to glaze, pour over grilled chicken and serve immediately.