Wednesday, December 16, 2009

CEiMB: Maple Mustard Chicken Thighs

Hosted by Handle The Heat

I love how easy the marinade/sauce was to make and that each ingredient packed such a flavorful punch! I used boneless, skinless chicken breasts and cooked them on my indoor grill pan. Then once cooked I sliced them and poured the maple-mustard sauce over the top. On the side we had roasted green beans topped with sugared-pecans. An easy, healthy meal…perfect for the “hussle and bustle” at this time of year.

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  • 4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)
  • 2 tablespoons grainy French mustard
  • 2 tablespoons Dijon mustard
  • 1 clove minced garlic
  • 1/2 teaspoon dried marjoram
  • 2 tablespoons maple syrup

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 courtesy of Ellie Krieger

Brinkley Farms Winter CSA - Week 6

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  • 2 packets of boneless skinless chicken breast (2 per pk)


AppleC said...

Agreed...good recipe and really easy. Looks super.

Maria Salomon said...

I agree..... little work for lots of flavor!