Recipe courtesy of Ellie Krieger
Maple-Mustard Chicken Thighs
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- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 2 to 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 260 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 115 milligrams
- Sodium
- 840 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 29 grams
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- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 2 to 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 260 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 115 milligrams
- Sodium
- 840 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 29 grams
Ingredients
Directions
- 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.
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