A pinch of ground allspice adds interest to a not-too-sweet maple and mustard concoction inspired by chef Brendan Collins. The simple sauce does double duty as a dressing for salad and as a marinade for chicken thighs — just reserve a little bit of the sauce for adding effortless pizzazz to a quick salad, and use the rest of it as a marinade to give chicken thighs a lacquered shine and deep flavor. The recipe is for grilled chicken thighs — see the note at the end of the recipe for how to prepare them in the oven.