Ingredients

How to make it

  • Mix together the mustard, syrup and vinegar.
  • Lay the thighs in a single layer in a lightly greased glass baking dish.
  • Sprinkle chicken with a little salt and pepper
  • Cover chicken with mustard marinade; flip the thighs a couple times to coat them all well with the marinade.
  • Bake at 450 degrees for 40 minutes, uncovered, flipping the pieces once 1/2 way through the baking time.
  • Remove pan from oven and cover it with foil for 5 minutes to allow the juices to return to the chicken meat.
  • Spoon any sauce in the pan over the chicken before serving.
  • NOTE - We put this in a foil pan and cooked it on our gas grill. It turned out perfectly! So if it's as hot where you are as it is here, don't heat up the oven - cook it outside! I'm sure it could also be done on a charcoal grill over indirect heat until internal meat temperature registers 170 degrees.

Reviews & Comments 4

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    " It was excellent "
    frankieanne ate it and said...
    I used skinless bone in thighs and cooked mine at 375 for 25 minutes, flipped and did another 25. Yummy stuff! I have a feeling this will be good cold tomorrow. I was feeling lazy and put some foil in a pie plate and sprayed it with cooking spray. Easy cleaning. I added a picture and a thread in IMI 12/29/13
    Mustard Maple Chicken Thighs
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  • cookinmama28 1 year ago
    sounds delish! gonna try it and rate it
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  • elgourmand 2 years ago
    Great post Krumkake. RJ
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  • krumkake 2 years ago
    Eating the leftovers for lunch - might even be BETTER the next day, if that's possible...heats up so moist and delicious!
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  • wynnebaer 2 years ago
    Can't wait to make this.
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