Maple Mustard Chicken Thighs


  • 4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)
  • 2 tablespoons grainy French mustard
  • 2 tablespoons Dijon mustard
  • 1 clove minced garlic
  • 1/2 teaspoon dried marjoram
  • 2 tablespoons maple syrup

Preheat oven to 375 degrees F. Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

Recipe courtesy of Ellie Krieger

Comments

Joanne said…
Agreed...good recipe and really easy. Looks super.
December 17, 2009 at 3:10 PM
Maria Salomon said…
I agree..... little work for lots of flavor!
December 19, 2009 at 11:38 PM
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