4 Servings 50 min Cook
4 Thigh, bone removed Chicken Thigh
2 Tbsp Mustard
2 Tbsp Dijon Mustard
1 Cloves, minced Garlic
1/2 Tsp Marjoram
2 Tbsp Maple Syrups
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
Recipe inspired by: http://www.
foodnetwork.
com/recipes/ellie-krieger/maple-mustard-chicken-thighs-recipe.
html?oc=linkback