Prepare to have a mouthwatering explosion!

Start by preheating your oven to 450º F.

Then, (for the sauce) mix together:

  • 1/2 cup of dijon mustard
  • 1/4 cup of maple syrup
  • 1 tablespoon of rice/rice wine vinegar

Now prepare the chicken:

  • Put 1.5 pounds of boneless, skinless chicken thighs into a foil-lined or disposable oven-proof, 8×8 inch baking dish
  • Salt and pepper the thighs
  • Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated
  • Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF
  • Baste the tops of the chicken with the sauce half way through
  • Let the chicken rest for 5 minutes before serving
  • Plate the chicken, whisk the sauce that remains in the baking dish, and then spoon the extra sauce over the top


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