Serves a Crowd

Maple Mustard Chicken Thighs

by:
March  4, 2014
4.5
2 Ratings
  • Serves 6
Author Notes

I took my favorite marinade for brussel sprouts (Closet Cooking) and adapted it for use on juicy tender bone in skin on chicken thighs. —Lena

What You'll Need
Ingredients
  • 8 bone in skin on chicken thighs (excess fat trimmed off)
  • 1/2 cup whole grain mustard
  • 1/2 cup dijon mustard
  • 1/2 cup maple syrup
  • 1/4 cup apple cider vinegar
  • 4 cloves of garlic, minced
  • freshly ground black pepper
Directions
  1. Preheat the oven to 375°.
  2. In a small bowl whisk together mustards, maple syrup, apple cider vinegar and garlic. After you get a smooth consistency add pepper to taste (I used probably 1/2 a teaspoon, you don’t need a lot here).
  3. Arrange the chicken skin side up in a casserole pan (I needed to use two to fit them all) and pour 2/3 of the marinade over the chicken. Toss to fully coat the thighs.
  4. Roast chicken for about 50 minutes, after 35 minutes brush on the remaining marinade.

See what other Food52ers are saying.

2 Reviews

Hana December 29, 2016
Made this with only dijon mustard, and roasted some onions and cauliflower in the pan. I also added some Trader Joe's poultry rub to the chicken thighs. I served it with quinoa and it turned out fantastic! It was very easy to throw together and certainly something I would make again. Thank you!
 
linda April 1, 2014
Really enjoyed this! Served it with spinach quinoa pilaf - looked impressive yet was super easy. I did use boneless, skinless chicken thighs and it was fab and very tender. Will absolutely make this again.