Monday, May 25, 2015

Maple Mustard Chicken Thighs

2 pounds boneless skinless chicken thighs

½ cup dijon mustard
¼ cup real maple syrup
1 T rice wine vinegar

Preheat oven to 450
Place chicken thighs in 8x8 pan

Whisk together mustard, maple syrup, rice wine vinegar and pour over chicken thighs
Turn thighs over in sauce to coat

Bake covered for 20 minutes, remove foil, bake for an additional 20 minutes

Optional garnish: rosemary

Serve with sautéd peppers, onions, and grape tomatoes and wild rice

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