Total Time
Prep 10 mins
Cook 45 mins

This is my all time favorite from Ellie Kreiger on Food Network.


  1. Rinse chicken and pat dry.
  2. 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."
  3. Arrange chicken in a glass baking dish.
  4. 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.
  5. To Freeze:.
  6. Mix all ingredients into a large freezer bag, smoosh around to combine, seal, being sure to squeeze out all the air.
  7. Label or print recipe and slip both into a 2nd large freezer bag and freeze!
  8. YUM.
Most Helpful

Very flavorful and healthy chicken. I liked the combination of mustards and syrup together. I wasn't sure what temp to cook these, so ended up using 350 degrees F., which worked well. Thanks for posting!

LifeIsGood April 05, 2011

Very tasty. I used boneless skinless chicken breast tenders. I baked it at 375 (checked the recipe on for the temperature). I did broil several minutes at the end of the baking time to get the coating to brown. We will make again! Thanks for posting.

swissms October 27, 2010

These were yummy! I used boneless skinless chicken breasts and reduced the baking time. Very flavorful. My 2-year old granddaughter really liked them too and usually meat is a tough thing to get her to eat. I didn't get them frozen this time, but will try that next time. Thanks!.....Gina :)

JustGina410 October 09, 2010