Maple-Mustard Baked Chicken

By prairiemama

This crunchy chicken tastes great hot or cold—no forks and knives required! For best flavor, shop for grade B maple syrup.

Ingredients

• 3 tablespoons Dijon mustard
• 2 tablespoons pure maple syrup, preferably grade B
• 2 tablespoons peanut or canola oil, divided
• 1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried
• 3/4 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 4-41/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
• 1 1/2 cups fresh breadcrumbs, preferably whole-wheat (see Tip)

Details

Adapted from diabeticconnect

Preparation

Step 1

1.Marinate the chicken for up to 6 hours. Refrigerate the baked chicken for up to 1 day.

2.8 servings

3.Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.

4.Preheat oven to 400°F. Set a wire rack on a large baking sheet.

5.Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.

6.Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.

Servings8 Per serving Calories248 Carbohydrates14g Fat9g Saturated Fat2g Protein26g Cholesterol76mg Dietary Fiber2g Sodium306mg Sugars3g