Maple Mustard Chicken Thighs are coated in a simple sweet and tangy marinade and then baked. They are super juicy with tons of flavor. Serve with a side of green beans for an easy and healthy low carb dinner.
Eating lots of protein is key to staying full. I get a little tired of chicken breasts and find chicken thighs are a nice change-up. Chicken thighs have a high fat content which keeps them wonderfully juicy.
No additional fat is added to these Maple Mustard Chicken Thighs and since the skin is removed, the amount of fat is still fairly low.
Real maple syrup (do not use pancake syrup) and dijon mustard are combined with just a touch of apple cider vinegar, salt, pepper, and a pinch of cayenne pepper.
Coat the chicken thighs well with marinade and let them sit on the counter for 15 to 20 minutes. Not only will this make them more flavorful, but letting the chicken sit at room temperature for a little while will allow them to cook faster.
Bake them for about 35 minutes and then turn the broiler on for a few minutes to brown them up a little.
Maple Mustard Chicken Thighs go great with:
Maple Mustard Chicken Thighs
Maple Mustard Chicken Thighs are coated in a simple sweet and tangy marinade and then baked. They are super juicy with tons of flavor. Serve with a side of green beans for an easy and healthy low carb dinner.
Ingredients
- 1/4 cup real maple syrup
- 1/4 cup Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 6 boneless, skinless chicken thighs
Instructions
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In a medium bowl, whisk together the maple syrup, mustard, vinegar, salt, pepper, and cayenne.
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Add chicken and turn to coat. Let sit 15 minutes.
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Preheat oven to 375 degrees and line a rimmed baking sheet with foil.
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Place chicken on baking sheet. Drizzle any marinade left in the bowl over the chicken.
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Bake 35 minutes.
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Turn broiler on and broil 1 to 3 minutes or until lightly charred.
Made this for the first couple of weeks ago, and twice since! Beauty!