By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 6
741 cal · 60 min
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.
Comments
This recipe hits the fundamentals right: chicken thighs are cheap and widely available at every Charlotte supermarket, and whole grain and Dijon mustards are staples at Harris Teeter, Food Lion, Kroger, and Walmart. Maple syrup and apple cider vinegar are commodity items with no sourcing headache. The cost per serving lands low, probably under $3, because thighs are one of the cheapest proteins and the supporting ingredients are minimal. The stated 60 minutes is honest—you're browning thighs, then braising, which doesn't demand active time but does need the oven. Leftovers reheat cleanly in a low oven or microwave, making this a natural make-ahead for a busy week. The only soft spot is that it's not particularly Southern or seasonally tied to North Carolina, and the dish doesn't require any ingredient you couldn't grab at any corner store.
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