· Pre-heat your grill to 350*
· Combine jelly, butter, mustard and pepper in small sauce pan and heat until melted. Set aside to cool.
· Remove excess skin from chicken, pat dry.
· Coat chicken thigh with cooled jelly mixture, then dip in crushed crumbs. Arrange on a baking sheet
· Bake for 50-60 min or until thighs reach 165*F.