1½ pounds boneless
skinless chicken thighs, trimmed of excess fat
⅓
cup spicy brown mustard
1 Tbsp. yellow mustard
2 Tbsps. brown sugar
¼ cup real maple syrup
1 tsp. dried onion flakes
1 Tbsp. cider vinegar
2 tsps. soy sauce
½ tsp. black pepper
2 cloves garlic minced
kosher salt
Place the trimmed chicken thighs in a large Ziploc
bag.
Combine brown mustard, brown sugar, maple syrup,
yellow mustard, grated onion, cider vinegar, soy sauce, and black pepper in a
small mixing bowl. Pour half of the mixture over the chicken thighs and
refrigerate for 2-4 hours.
When ready to cook, preheat oven to 400°. Remove the
thighs from the bag, place in pan, and sprinkle lightly with kosher salt. Bake
for about 25 – 30 minutes. Using a digital thermometer, cook chicken until it
is a minimum temperature of 165°. However, you’ll want to aim for between
170-175° for improved flavor and texture. Drizzle with reserved sauce before
serving.
This recipe can be found here
