Table of Contents » Meat Entrée

Maple-Mustard Chicken Thighs

Ingredients


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

Method

Preheat oven to 375 degrees F.
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.


NOTE

Copyright 2007 Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger
Episode: Secret Weapons
Serve with: 'Mashed Sweet Potatoes with Orange Essence' & a Salad with Ranch Dressing

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