Step 1

In a medium bowl, whisk together the country Dijon mustard, honey, yellow mustard, 2 tablespoons of olive oil, apple cider vinegar, garlic, rosemary, salt, paprika, and pepper. In another medium bowl, place ⅓ cup of the marinade and whisk in the mayonnaise. Cover and refrigerate the dipping sauce until ready to use.

Step 2

If using chicken breasts, put the chicken breasts between 2 pieces of plastic wrap and pound with the flat side of a meat mallet or a heavy skillet so they are of uniform thickness.

Step 3

Place the chicken thighs or breasts in a gallon-sized plastic zip-top bag. Add the remaining marinade, seal the bag, and refrigerate for 30 minutes (or up to 4 hours).

Step 4

For the stovetop: Remove the chicken from the marinade and pat dry with paper towels. Discard the remaining marinade. Heat a large cast-iron skillet over medium heat. Add the remaining 1 tablespoon of olive oil and swirl to coat the pan.

Step 5

Place the chicken in the pan and cook until nicely seared and the chicken releases easily from the pan, 4 to 5 minutes. Flip the chicken and reduce the heat to medium-low. Cook, undisturbed, until the chicken releases easily from the pan and the internal temperature reaches 165°F. Let rest for 5 minutes and serve immediately with the dipping sauce.

Step 6

For the the grill: Preheat a grill to medium heat, around 350°F. Oil the grill grates well.

Step 7

Remove the chicken from the marinade and pat dry with paper towels. Discard the remaining marinade. Place the chicken over the grill. Cover and cook until grill marks appear and the chicken easily releases, 6 to 8 minutes.

Step 8

Flip the chicken and continue cooking until it is no longer pink in the middle and the internal temperature reaches 165°F, 2 to 3 minutes more. Let rest for 5 minutes and serve immediately with the dipping sauce.