Maple-Mustard Chicken Thighs

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A favorite in our house! Super easy and yummy. I usually add a little more mustard to thicken up the sauce. Made it for company and they raved about it's flavor!

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Tasty, fast and beautiful.

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This was excellent using boneless thighs! I did add a little more maple syrup to the original recipe. The juices created during baking are divine...While we did not serve with rice, we certainly will next time and tonight I am trying the recipe with boneless breasts for friends. Thank you for a simply delicious chicken dish!

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Did not have Maple Syrup so used Molasses syrup and it still came out great.

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Quick, flavorful, easy. If you like a good, crispy skin, bake at 450 for the first 10 minutes, reduce heat to 375 - then broil for last 3 minutes or so. Gives it a nice crispy, crust.

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This is really easy, and this is really good as far as flavor is concerned, but I like a good sear on my chicken, so I do that quickly before adding the sauce and just finish it off in the oven.

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I was looking for something different to make with chicken. WOW!! Perfect recipe. So few ingredients, and it couldnt be easier. Most importantly is that the flavor is outstanding. One note, I dont see how this recipe would work without a grain type mustard, so dont substitute. I did use grain dijon and the texture makes the dish. I did forget the garlic, and it was still 5star.

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I couldn't wait to try this recipe as my best friend raved about it! It is wonderfully quick, but fell short on flavor for my tastes. I will try it again, and I will probably look through the 90 reviews for some tips to increase the flavor profile. It is a healthy way to cook chicken, though.

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My husband and I love this recipe. I'm making it right now! However, instead of baking the chicken, we grill it. Mix the ingredients together and marinate the chicken it in for 1/2 hour or longer. Put it on the grill and make your neighbors jealous! It always comes out delicious. For those who didn't like it baked, try grilling it.

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While I really liked the sauce raw and would use it for other applications, I simply didn't find it had enough left once baked to flavor large pieces of thigh. I would suggest small thighs and perhaps make a bit of extra sauce to use for dipping at the table? I used grey poupon harvest course ground and dijon along with homemade maple syrup. Perhaps different mustard would improve my opinion.