Thursday, February 20, 2014
Maple & Mustard Chicken Thighs
This is one of those dinners that is so simple, it is ridiculous. I was thinking it is crazy for me to go on and on and on about these, but dang, these were delicious.
I picked this meal out for my husband he loves mustard and with a little sweet along with it, I knew he would be so thrilled. What I did not know, is how obsessed I would be. I mean really, it is in the running for the top recipes on this blog for 2014 and it is only February.
I know this will be on our meal plan often, which doesn't happen too often around here. It is made from just a few pantry ingredients and of course, chicken!
Source: Ellie Krieger
4 large Chicken Thighs, bone-in, skin on
2 tablespoons of Dijon Mustard
2 tablespoons of Grainy French Mustard
2 tablespoons of Maple Syrup
1 clove of Garlic, minced
1/2 teaspoon of Majoram, dried
First, preheat your oven to 375.
Next, place the chicken in a glass baking dish.
Now, combine all of the ingredients, minus the chicken, in a small bowl and whisk together. Spoon the mixture onto the tops of the chicken.
Bake for 45-50 minutes until the internal temperature reaches 165 degrees and the juices run clear.
The Barbee Housewife