Maple-Mustard Chicken Thighs


1-2lbs Chicken Thighs
1/2 Cup Dijon Mustard
1/4 Cup Pure Maple Syrup
1 TBSP Rice Wine Vinegar
Dash of Salt & Pepper


-Remove skin and extra fat from chicken thighs.
-Whisk the mustard, maple syrup, vinegar, salt & pepper to make the sauce.
-Place chicken in a foil lined pan and pour sauce on top.
-Bake uncovered for 40 minutes as 450°.

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