Maple-Mustard Chicken Thighs

  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 2 to 4 servings
  • Nutrition Info
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4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)

2 tablespoons grainy French mustard

2 tablespoons Dijon mustard

1 clove minced garlic

1/2 teaspoon dried marjoram

2 tablespoons maple syrup


  1. Preheat oven to 375 degrees F.
  2. Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.
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