Mustard-Maple Chicken Thighs

Mustard-Maple Chicken Thighs

I had some chicken thighs that I wanted to make for dinner so I went in search of a tasty recipe to use. I found a recipe on Myrecipes that looked wonderful. My family really enjoyed the Maple-Mustard Glazed Chicken Breasts that I made earlier in the year. This recipe is different from the other but just as delicious! My husband, daughter, and I liked it a lot but my son didn’t like the mustard flavor. You can’t win them all. I served this chicken with the Long Grain and Wild Rice with Mushrooms & Shallots for a tasty and healthy meal.

Mustard-Maple Chicken Thighs

Preheat the oven to 350 degrees.

Combine the spicy brown mustard, sugar, maple syrup, yellow mustard, apple cider vinegar, soy sauce, onion powder, and minced garlic together in a bowl; mix until well combined. Pour half of mixture in a zip lock plastic bag then add the chicken thighs to the bag; squish the chicken around in the marinade to make it evenly coated. Reserve remaining marinade/sauce in a small bowl. Chill 4 hours.

Heat the olive oil in an OVEN PROOF skillet over medium high heat. Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.

Place chicken into the skillet and cook for 4 minutes or until the chicken is golden brown; flip the chicken over and place into the preheated oven. Cook for 15-20 minutes or until chicken is cooked through. Serve with reserved mustard mixture. Enjoy.

Mustard-Maple Chicken Thighs

 

Yield: 4

Prep Time: 5 min.

Cook Time: 25 min.

Total Time: 30 min.

Ingredients:

2 1/2 tbsp spicy brown mustard
1 tbsp brown sugar
1 1/2 tbsp maple syrup
1 tbsp yellow mustard
1/2 tbsp apple cider vinegar
1 tsp soy sauce
Dash of onion powder
1 garlic clove, minced
5 boneless and skinless chicken thighs
1/2 tbsp olive oil
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 350 degrees.

Combine the spicy brown mustard, sugar, maple syrup, yellow mustard, apple cider vinegar, soy sauce, onion powder, and minced garlic together in a bowl; mix until well combined. Pour half of mixture in a zip lock plastic bag then add the chicken thighs to the bag; squish the chicken around in the marinade to make it evenly coated. Reserve remaining marinade/sauce in a small bowl. Chill 4 hours.

Heat the olive oil in an OVEN PROOF skillet over medium high heat. Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.

Place chicken into the skillet and cook for 4 minutes or until the chicken is golden brown; flip the chicken over and place into the preheated oven. Cook for 15-20 minutes or until chicken is cooked through. Serve with reserved mustard mixture. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by MyRecipes

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15 Comments

  1. I’ve got this recipe saved too.. just haven’t had the time to get to it yet… now I must MAKE the time! This looks so delicious, Pam!

  2. Kim in MD says:

    Yum! I bet this was delicious with the rice!

  3. I have this recipe saved to try too! It sounds delicious.

  4. This looks amazing – I’m starring it to try next week.
    Great post!

  5. So funny…I was menu-planning for my mom and sister and I chose this recipe for them! I don’t think they’ve made it yet but I’ll have to tell them it comes highly recommended. 🙂

  6. It looks like a wonderful meal! My boys have been buying asparagus every time they go to the supermarket, of late!

  7. I love this!! I am a huge chicken thigh lover and this is an awesome way to make them.

  8. this sounds so yummy, pam! i’m really happy about the TWO mustards and the maple syrup. 🙂

  9. Dayum! That looks great, Pam. I love the caramelized edges and the way the sauce is cooked on.

  10. My husband made this for our family for dinner tonight – delicious! Even our kids cleaned their plates, which is saying something! Can I make one tiny suggestion? Move the preheating the oven to after the chicken is done marinating. My first impression, upon seeing the preheating as the first instruction, was that this would be a good recipe for last-minute dinner, which it’s obviously not. (But still worth making!)