Maple-Mustard Baked Chicken Thighs
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
  • 6 boneless skinless thighs (or breasts)
  • ½ cup dijon mustard (you can substitute up to 2 tablespoons of grainy mustard for smooth if you like that texture)
  • ¼ cup real maple syrup (not pancake syrup)
  • 2 garlic cloves, minced or grated (about 2 teaspoons)
  • 1 tablespoon rice or white wine vinegar
  • 2 teaspoons fresh rosemary, chopped
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  1. Preheat oven to 450º F.
  2. (Note: you can marinate the chicken up to a day ahead, or cook immediately. If marinating, place the sauce and chicken in a sealable bag and mix to make sure it's entirely coated. Then follow the cooking direction below)
  3. In a medium bowl, mix together everything except the chicken. Line the sides of an 8x8 inch baking dish with foil (this helps with cleanup since the sugar in the sauce tend to burn.) Place the chicken in the dish making sure there is enough room for each piece to fit easily. Pour the sauce over and mix it around to ensure each piece is coated on both sides.
  4. Bake for 35-40 minutes, basting the top of the chicken once or twice, until meat is fully cooked (165ºF on an instant-read thermometer). If it's not dark enough, you can broil it for a minute or two but be careful not to burn it.
  5. Let the chicken rest for at least 5 minutes, then serve with extra sauce spooned on top.
Recipe by Nerds with Knives at