Mustard-Glazed Chicken Thighs

By á-4131

7 points plus
6 servings

Ingredients

• 1 1/2 pound(s) uncooked boneless skinless chicken thigh(s), about 6 thighs
• 1/2 cup(s) Dijon Mustard
• 1/4 cup(s) maple syrup
• 1 Tbsp rice vinegar
• 1/2 tsp ground thyme
• 1/2 tsp table salt, to taste
• 1 tsp black pepper, to taste

Preparation

Step 1

Preheat your oven to 450F. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar.

Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. Then, 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 165F.

Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top.