Mustard-Maple Chicken Thighs
I had some chicken thighs that I needed to cook, so I went in search of a tasty recipe to use and found this mustard-maple chicken thighs recipe on MyRecipes that looked wonderful. 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 long-grain and wild rice with mushrooms & shallots and a green bean, red pepper, and shallot sauté, for a tasty and healthy meal.
Mustard-Maple Chicken Thighs
Ingredients:
- 2½ tbsp spicy brown mustard
- 1 tbsp brown sugar
- 1½ tbsp maple syrup
- 1 tbsp yellow mustard
- ½ tbsp apple cider vinegar
- 1 tsp soy sauce
- Dash of onion powder
- 1 garlic clove, minced
- 5 boneless and skinless chicken thighs
- ½ tbsp olive oil
- Sea salt and freshly cracked pepper, to taste
How to Make Mustard-Maple Chicken Thighs
Preheat the oven to 350 degrees.
Prepare the marinade by combining the spicy brown mustard, sugar, maple syrup, yellow mustard, apple cider vinegar, soy sauce, onion powder, and minced garlic in a bowl; mix until well combined.
Pour half of the mixture into a Ziplock plastic bag, then add the chicken thighs to the bag and squish the chicken around in the marinade until evenly coated. Reserve the remaining marinade (sauce) in a small bowl. Chill for 4 hours.
Cook the chicken by heating the olive oil in an OVENPROOF large skillet over medium-high heat.
Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.
Place the chicken in the hot skillet and cook for 4 minutes or until golden brown. Flip the chicken over and place it into the preheated oven.
Roast for 15-20 minutes or until chicken is cooked through, using a meat thermometer.
Serve with warmed-up reserved mustard sauce. Enjoy.
Equipment
- Ovenproof Large Skillet
Ingredients
- 2½ tbsp spicy brown mustard
- 1 tbsp brown sugar
- 1½ tbsp maple syrup
- 1 tbsp yellow mustard
- ½ tbsp apple cider vinegar
- 1 tsp soy sauce
- Dash of onion powder
- 1 garlic clove minced
- 5 boneless and skinless chicken thighs
- ½ tbsp olive oil
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Prepare the marinade by combining the spicy brown mustard, sugar, maple syrup, yellow mustard, apple cider vinegar, soy sauce, onion powder, and minced garlic in a bowl; mix until well combined.
- Pour half of the mixture into a Ziplock plastic bag, then add the chicken thighs to the bag and squish the chicken around in the marinade until evenly coated. Reserve the remaining marinade (sauce) in a small bowl. Chill for 4 hours.
- Cook the chicken by heating the olive oil in an OVENPROOF large skillet over medium-high heat.
- Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.
- Place the chicken in the hot skillet and cook for 4 minutes or until golden brown. Flip the chicken over and place it into the preheated oven.
- Roast for 15-20 minutes or until chicken is cooked through, using a meat thermometer.
- Serve with warmed-up reserved mustard sauce. Enjoy.
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!
Yum! I bet this was delicious with the rice!
I have this recipe saved to try too! It sounds delicious.
This looks amazing – I’m starring it to try next week.
Great post!
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. 🙂
Great combination of flavors…. I love that.. It’s fantastic!
I’d be more than happy to take your son’s serving 🙂
It looks like a wonderful meal! My boys have been buying asparagus every time they go to the supermarket, of late!
Sounds like a tasty chicken recipe, really yummy!
This looks simply amazing, Pam. I really have to try the marinade with the chicken breast. YUM!
I love this!! I am a huge chicken thigh lover and this is an awesome way to make them.
Love the look of this meal, Pam! I think I have all the ingredients to make it myself, too! Thanks for sharing.
this sounds so yummy, pam! i’m really happy about the TWO mustards and the maple syrup. 🙂
Dayum! That looks great, Pam. I love the caramelized edges and the way the sauce is cooked on.
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!)