Maple-Mustard Baked Chicken Thighs

Maple-Mustard Baked Chicken Thighs


Maple-Mustard Baked Chicken Thighs

(adapted from Very Culinary’s recipe)


4 Chicken Thighs (I got mine with the skin, but took the skin off)

2/3 cup Dijon Mustard

1/2 cup Maple Syrup

1.5 tbsp White Wine Vinegar


Preheat oven to 450˚.

Whisk the dijon mustard, maple syrup, and vinegar together until fully combined (about 30 seconds).

Grease a baking dish and lay chicken thighs down flat.

Pour mustard mixture over them.

Bake for 45 minutes, or until fully cooked.



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