Into a mixing bowl, add Yellow Mustard (1/2 cup), Dijon Mustard (1/3 cup), Apple Cider Vinegar (1/4 cup), Molasses (3 tablespoon), Honey (1/4 cup), Salted Butter (2 tablespoon), Worcestershire Sauce (1 1/2 teaspoon), Garlic Powder (1 1/2 teaspoon), Ground Black Pepper (1 1/2 teaspoon), Onion Powder (3/4 teaspoon), Cayenne Pepper (1/2 teaspoon), Dried Oregano (1/2 teaspoon), and Seasoned Salt (1/4 teaspoon). Whisk to combine, then set aside.
Season Bone-in, Skin-on Chicken Thigh (1 package) with Salt and Pepper (to taste), then place them on a grill that has been preheated. Once the skin begins to crisp, brush with the sauce.
Continue to cook until chicken reaches your preferred doneness, occasionally flipping and brushing with the sauce.