Prep 10 mins
Cook 45 mins
Baked chicken thighs for dinner
- 4 large bone-in skinless chicken thighs (about 1 1/2 pounds)
- 2 tablespoons grainy French mustard
- 2 tablespoons Dijon mustard
- 1 minced garlic clove
- 1⁄2 teaspoon dried marjoram
- 2 tablespoons maple syrup
- Preheat oven to 375.
- rinse chicken and pat dry. combine mustard, garlic, marjoram and maple syrup in a small bowl. spread about 1 1/2 tbsp 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 - 50 minutes or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.
This recipe is delicious and so easy for a weeknight supper. The only thing I do differently is to use 3 TB maple syrup, rather than 2 TB. If I'm feeling particularly 'saucy', I double the mustard mixture.
Perfect for OMAC. I used this recipe with 3 others to put down 90 chicken thighs in preparation for a family reunion. After adding the marinade, I layed the chicken flat on a cookie sheet in the freezer, as: 1)the packages stacked neatly on top of each other, and 2) depending on the amount of people I was serving, I would take out 2 - 3 packages of chicken, placed them in the sink with tempid water.. and they were thawed within 30 - 45 minutes. When the packages were almost thawed, I placed them in the fridge until I was ready for the grill. I love anything with maple syrup and Dijon mustard, so this recipe was a a given for me. As for the family...well, they loved it and were requesting the recipe! It is fast, easy and can be doubled and triplicated quite easily. I would highly recommend this marinade. Thanks for the posting!
Great recipe from Ellie Krieger on Food Network! One of my favorites. Thanks for posting! This also works great for a freeze ahead meal. Mix all ingriedients in a large Ziplock bag and toss in the freezer! YUMMY!!