Maple Mustard Chicken Thighs

Maple Mustard Chicken Thighs by

Nex Millen


Shopping List

  • 4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)
  • 4 Tbsp. coarse ground mustard
  • 4 Tbsp. Dijon mustard
  • 4 clove minced garlic
  • 1 tsp. dried marjoram
  • 1 shallot (minced)
  • 4 Tbsp. maple syrup
  • 1 tsp. crushed Red Pepper



  • Rinse chicken and pat dry.
  • Preheat Oven 375 degrees
  • Combine mustard, garlic, marjoram and maple syrup in a small bowl.
  • Spread about 2 tablespoons mustard mixture evenly on top of each chicken thigh, or until mixture is evenly divided being careful to cover as much of the surface as possible to form a "crust."
  • 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.

Serves 4