I have only cooked with chicken thighs once before making this recipe. At the time, I had no idea you could buy skinless, boneless chicken thighs. I had an amazing meal that I had prepared to "WOW" my husband. It was going to knockhissocksoff! We sat down to eat our delicious meal when I dug in on one of my chicken thighs, only to find it covered in little chicken hairs! I am not even sure that is what they were, but I have never spit something out so quickly. I can still recall the look on my husband's face as he sweetly choked down the skin-covered, hairy meal I had presented him with.
Needless to say, I have learned that they do make boneless, skinless chicken thighs and I couldn't be happier about it, especially because of this delicious recipe!
This chicken is moist and flavorful. We all had our fair share of second helpings!
(For the record, this recipe actually did knock my husbands socks off. He definitely appreciated the hairless thighs the second time around.)
1/2 cup Dijon mustard
1/4 cup maple syrup
1 Tbl. rice wine vinegar
Salt and pepper for taste
Fresh rosemary (I only had dried rosemary, and it worked great!)
Preheat your oven to 450 degrees F. Mix together Dijon mustard, maple syrup and rice wine vinegar. Put the whole package of chicken thighs into an oven-proof baking dish (I lined mine with aluminum foil for easy clean up). Salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. Put the chicken thighs in the oven, and let them bake for 40 minutes or until a meat thermometer reads 165 degrees F. Baste the tops of the chicken with more sauce halfway through. Let the chicken rest for 5 minutes before serving. Sprinkle with fresh rosemary.