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.
How to Make 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 the mixture in a Ziplock 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 for 4 hours.
Heat the olive oil in an OVENPROOF 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 it into the preheated oven. Cook for 15-20 minutes or until chicken is cooked through. Serve with reserved mustard mixture. Enjoy.