Maple-Mustard Chicken Thighs

My oh, my these sure are good! I was worried they were going to be too mustardy, but the maple syrup balanced everything out just great! I've become a big fan of chicken thighs over chicken breasts, though I'm sure you could make this recipe with butterflied breasts.


The original recipe came from Healthy Appetite with Ellie Krieger on the Food Network.

Makes: 3 servings
Prep time: 5 minutes
Cook time: 45 minutes
Printable Recipe

Ingredients:

• 6 boneless, skinless chicken thighs
• 3 T grainy French mustard
• 3 T Dijon mustard
• 1 clove garlic, minced
• 3/4 t dried marjoram
• 3 T pure maple syrup

1. Preheat oven to 375 F.

2. Rinse chicken and pat dry (this is important!). Place in a glass baking dish sprayed with non-stick spray.

3. Combine all remaining ingredients and spread evenly over the chicken.

4. Bake uncovered for 45 minutes or until chicken is done and a slightly hardened crust has formed on the top.