This is a recipe that I picked up from Pinterest – here’s the original Pin:
and here’s the recipe that links to that pin:
I want to make sure I give proper credit to all original sources since I will pin this entry to follow up on my pin – got all that nonsense? Good! (hah!)
So, it goes like this:
- Boneless skinless chicken thighs (1.5 pounds or 5-6 thighs)
- 1/2 cup dijon mustard
- 1/4 cup maple syrup
- 1 Tablespoon Rice Wine Vinegar
- Fresh rosemary sprigs
- Salt & pepper
PREHEAT OVEN to 450
Prep – Place chicken thighs in foil lined baking dish – sprinkle on salt and pepper. Mix sauce in a bowl (3 ingredients in back)
Pour sauce over chicken turning thighs over in the sauce to coat completely.
Bake for 40 minutes or until meat thermometer measures 165 in center of thickest thigh.
Sprinkle with fresh rosemary and serve.
I made rice and salad. I placed a chicken thigh a serving of rice and then spooned some sauce over it all.
Two thumbs WAY UP from both me and 16.
It was ridiculously easy and the sauce, which was something I was skeptical about since I generally don’t like mustard, was a really lovely blend of flavors. Almost light in some way! I know I thought it might be overpowering so I didn’t put a lot over my rice at first, but then I went back for another spoon once I had tasted it.