Recipe: Maple-Mustard Chicken Thighs
You’ll find chicken thighs in my dinner rotation on a regular weekly basis, and for good reason — this inexpensive cut is packed with richness and rife with possibilities. And when tossed with a three-ingredient sauce, it’s my way to get dinner on the table fast.
While the ingredient list for this sauce is short, don’t let it fool you — it certainly doesn’t skimp on flavor. And do be sure to spoon any remaining sauce in the pan over the chicken when serving.
If you want to get a head start, you can mix the sauce together up to a day ahead. If that’s your plan, I also recommend mixing it together with the chicken to marinate overnight in the refrigerator. It’s not necessary, but it will give you more flavorful meat.
- 1/3 cup
- 1/4 cup
- 1 tablespoon
apple cider vinegar
- 1/2 teaspoon
- 1/4 teaspoon
freshly ground black pepper
- 2 pounds
boneless, skinless chicken thighs (about 4 to 6 thighs)
Arrange a rack in the middle of the oven and heat to 400°F.
Whisk the maple syrup, mustard, vinegar, salt, and pepper together in a large bowl. Add the chicken and toss to combine so they're fully coated.
Transfer the chicken, along with the sauce, to a 9x13-inch baking dish and arrange in a single layer. Bake until the chicken is lightly browned and registers an internal temperature of 165°F, 20 to 25 minutes. Serve immediately.
Make ahead: The sauce can be made up to 1 day ahead and stored in a covered container in the refrigerator. You can also just marinate the chicken in the sauce and keep in the refrigerator until you're ready to bake.
Storage: Store leftover chicken in a covered container in the refrigerator for up to 3 days.