Maple Mustard Chicken Thighs

By Lena
March 4, 2014

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.


Serves: 6


  • 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
In This Recipe


  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.

More Great Recipes:
Vinegar|Maple Syrup|Mustard|Chicken|Serves a Crowd|Winter|Entree

Reviews (2) Questions (0)

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.