Make the marinade: In a mixing bowl, mix together Worcestershire sauce, mango chutney, avocado oil, mustard powder, chili powder, tomato sauce, salt and pepper until combined.
½ teaspoon chili powder, 1 teaspoon mustard powder, 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon Worcestershire sauce, 4 tablespoon tomato sauce, 2 tablespoon mango chutney, 1 tablespoon avocado oil
Prepare the chicken: Wash the chicken thighs and pat them dry with a kitchen towel, toss them into the marinade bowl and mix well until completely covered with the marinade.
6 chicken thighs
Marinate the chicken: Cover the bowl and place in the fridge for 1-2 hours or overnight.
Grill: Heat the grill and then grill the chicken over medium heat for 6-7 on each side; serve warm.
Notes
Preheat the grill so the chicken thighs won't stick to the grates as you grill them. It would also be even better if you oil the grates before you start grilling.
While grilling, baste the chicken with extra marinade to keep the chicken moist.