One of the things I like most about chicken is that it's a beautiful canvas for just about anything you put with it, lending itself to all sorts of flavor combinations. One of my favourites is this maple and mustard glaze, which melds with the chicken juices to create a sauce that is finger licking/lip smacking delicious!
This is such an easy dish to throw together. You simply season the chicken with some herbs, salt and pepper and place them in a foil lined baking dish. Then you whisk together the sauce ingredients and pour them over and bake in a fairly hot oven. Don't skip lining the ish with foil. You will regret it if you do as the maple syrup kind of causes the sauce to bake on in the corners of the dish, and the foil makes for a much easier clean up.
Maple Syrup and Dijon mustard . . . so delicious especially when combined with the juices released from the chicken as it bakes. You could opt to use skin on pieces, but I always just use the skinless. I'd be removing the skin to eat it if I used skin on . . . and by using skinless it means we don't lose any of those fabulous flavours . . .
and trust me when I say you won't want to miss out on any of those . . . a bit of heat from the Dijon and sticky smoky sweetness from the maple syrup . . . herby goodness from the herbs. I just use dried herbs. This is a recipe where it won't matter in the least to use them.
Succulent. Finger licking. Lip Smacking. Deliciously moreish. Try it. I guarantee it's a dish you will all adore.
*Maple & Mustard Glazed Chicken Thighs*Serves 4
salt and black pepper to taste
Whisk together the mustard, maple syrup and vinegar. Pour this over top of the thighs, lifting them to allow the sauce to also pour underneath.