Mustard-Maple Chicken Thighs

by Pam on December 13, 2012

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^[1] that looked wonderful. My family really enjoyed the Maple-Mustard Glazed Chicken Breasts^[2] 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^[3] for a tasty and healthy meal.

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 mixture in a zip lock 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 4 hours.

Heat the olive oil in an OVEN PROOF 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 into the preheated oven. Cook for 15-20 minutes or until chicken is cooked through. Serve with reserved mustard mixture. Enjoy.

Print^[4]

Save^[5]

Yield: 4

Prep Time: 5 min.

Cook Time: 25 min.

Total Time: 30 min.

Ingredients:

2 1/2 tbsp spicy brown mustard
1 tbsp brown sugar
1 1/2 tbsp maple syrup
1 tbsp yellow mustard
1/2 tbsp apple cider vinegar
1 tsp soy sauce
Dash of onion powder
1 garlic clove, minced
5 boneless and skinless chicken thighs
1/2 tbsp olive oil
Sea salt and freshly cracked pepper, to taste

Directions:

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 mixture in a zip lock 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 4 hours.

Heat the olive oil in an OVEN PROOF 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 into the preheated oven. Cook for 15-20 minutes or until chicken is cooked through. Serve with reserved mustard mixture. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by MyRecipes

References

1. ^{^} Myrecipes (www.myrecipes.com)
2. ^{^} Maple-Mustard Glazed Chicken Breasts (www.gordon-ramsay-recipe.com)
3. ^{^} Long Grain and Wild Rice with Mushrooms & Shallots (www.gordon-ramsay-recipe.com)
4. ^{^} Print Recipe (www.gordon-ramsay-recipe.com)
5. ^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)