Here's an easy, breezy, delicious chicken thigh recipe. Easy to prepare and easier to eat! The marinade is delicious on pork, too!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes.

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  • Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.

  • Place chicken in the prepared casserole dish and pour remaining marinade on top.

  • Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.

Cook's Note:

You can use chicken breasts in place of thighs.

Nutrition Facts

194 calories; 6.2 g total fat; 57 mg cholesterol; 425 mg sodium. 17.2 g carbohydrates; 15.7 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
05/30/2019
This recipe is similar to a honey mustard chicken I have made in the past so I gave this a try. I used Boneless skinless thighs since it does not say what type to use. I used real maple syrup as well. The recipe was very easy to make and my husband did like the thighs (he rated this recipe a 4). The "sauce" did not thicken up during baking and was quite runny when added to the tops of the thighs. Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/30/2019
This recipe is similar to a honey mustard chicken I have made in the past so I gave this a try. I used Boneless skinless thighs since it does not say what type to use. I used real maple syrup as well. The recipe was very easy to make and my husband did like the thighs (he rated this recipe a 4). The "sauce" did not thicken up during baking and was quite runny when added to the tops of the thighs. Read More
Rating: 4 stars
05/30/2019
This recipe is similar to a honey mustard chicken I have made in the past so I gave this a try. I used Boneless skinless thighs since it does not say what type to use. I used real maple syrup as well. The recipe was very easy to make and my husband did like the thighs (he rated this recipe a 4). The "sauce" did not thicken up during baking and was quite runny when added to the tops of the thighs. Read More