Servings : 4
1 1/2 – 2 pounds boneless skinless, chicken thighs (most of the fat cut and discarded)
1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
1 tablespoon rice wine vinegar, seasoned or unseasoned
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon cornstarch
2 teaspoon fresh rosemary for garnish
- Preheat oven to 450 degrees Fahrenheit. Line a 8×8″ oven-proof pan with 2 layers of tin foil.
- In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
- Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
- Visit Holy Yum Chicken Recipe @ www.tablefortwoblog.com for full instructions.