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
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Ingredients
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8
bone in skin on chicken thighs (excess fat trimmed off)
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1/2 cup
whole grain mustard
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1/2 cup
dijon mustard
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1/2 cup
maple syrup
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1/4 cup
apple cider vinegar
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4
cloves of garlic, minced
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freshly ground black pepper
Directions
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Preheat the oven to 375°.
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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).
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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.
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Roast chicken for about 50 minutes, after 35 minutes brush on the remaining marinade.
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