Maple-Mustard Chicken Thighs

 

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