Maple Mustard Chicken Thighs
Recipe GLPR7fffd37225013c
Succulent bone-in, skin-on chicken thighs glazed with a tangy and sweet maple-mustard sauce. This dish combines whole grain and Dijon mustards with pure maple syrup, apple cider vinegar, and garlic for a well-balanced flavor profile. Roasted until the skin is golden and crispy, these thighs deliver incredible depth and are naturally free from grains, dairy, and processed ingredients.
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Ingredients
8 bone-in, skin-on chicken thighs, excess fat trimmed
½ cup whole grain mustard
½ cup Dijon mustard
½ cup pure maple syrup
¼ cup apple cider vinegar
4 garlic cloves, minced
freshly ground black pepper
Directions
Preheat your oven to 425°F. Pat the chicken thighs dry with paper towels and arrange them skin-side up on a large roasting pan, spacing them evenly apart.
Season all sides of the chicken thighs generously with freshly ground black pepper.
In a medium bowl, whisk together the whole grain mustard, Dijon mustard, maple syrup, apple cider vinegar, and minced garlic until well combined.
Brush the mustard-maple glaze evenly over the top and sides of each chicken thigh, reserving about 3 tablespoons of the mixture.
Roast the chicken thighs in the preheated oven for 35-40 minutes, until the internal temperature at the thickest part (without touching bone) reaches 165°F. Brush with the reserved glaze halfway through cooking.
Remove from the oven and let rest for 5 minutes before serving. The skin should be golden and caramelized.
