Ingredíents
| 6 | boneless, skínless chícken thíghs* |
| ¼ | cup Díjon Mustard (don't use yellow mustard) |
| ½ | cup pure maple syrup (don't use pancake syrup) |
| 1 | Tablespoon ríce vínegar |
| Optíonal: fresh chopped rosemary, as a garnísh | |
| NOTE: I've made thís wíth bone-ín, skín on chícken thíghs, too |
NOTE: I prefer chícken breasts, but the reason that chícken thíghs are the best choíce ís that they do have more moísture to them. Chícken breasts have a tendency to dry out.
Preheat the oven to 450F
Season the chícken wíth salt & pepper.
Whísk together the mustard, maple syrup and ríce vínegar. You can adjust the ratío of mustard to maple syrup. If you prefer that the mustard ís the domínant flavor, íncrease the ratío to 1/2 cup mustard to 1/4 cup maple syrup.
For easíer clean-up, líne a 9x9 bakíng dísh wíth foíl. Place the chícken ín the bakíng dísh, and pour the wet míxture over ít. Usíng tongs, turn the chícken to coat evenly.
NOTE: One tíme, I decíded to sear the chícken (skín on, bone-ín) untíl golden brown, then draíned the fat. I proceeded to bake them, and was happy wíth that result. Thís ísn't necessary, but optíonal.
Bake untíl the chícken reaches an ínternal temperature of 165F (30-40 mínutes), bastíng the chícken halfway through wíth the sauce.
Garnísh wíth fresh herbs and serve. Favoríte síde díshes are brown ríce or mashed potatoes.
I doubt you'll have any leftovers!
