8-10 chicken thighs
1/2 cup Dijon mustard
1/4 cup Maple syrup
1 Tablespoon rice wine vinegar
Fresh rosemary
Salt and pepper
Preheat oven to 450.
Mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice wine vinegar.
Put boneless, skinless chicken thighs into a foil-lined or disposable, oven proof 8x8 baking dish. Salt & pepper the thighs. Pour your maple mustard mixture over the, turning the thighs in the mixture so they are fully coated.
Bake 40 minutes then baste the tops of the chicken with the sauce half way through.
Let the chicken rest for 5 minutes. sprinkle with fresh rosemary. Serve!
14 years ago
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