Ingredients
- 1/2 cup Dijon mustard
- 5 tablespoons pure maple syrup
- 3 1/2 teaspoons rice wine vinegar
- kosher salt, to taste
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 pounds boneless, skinless chicken thighs trimmed of excess fat
- 1 tablespoon cornstarch
- Fresh parsley or rosemary chopped, for garnish
Instructions
- Preheat your oven to 450°F and line a 9-inch square pan with two layers of tin foil.
- In a small bowl, whisk together the Dijon mustard, pure maple syrup, rice wine vinegar, salt, ground black pepper, garlic powder, and onion powder. Add more maple syrup or vinegar to adjust the tanginess and sweetness to your taste.
- Place the chicken thighs in the prepared pan. Pour the marinade over the chicken and turn each piece to coat evenly.
- Bake the chicken uncovered for 40 minutes. Remove the pan from the oven, let the chicken rest for 5 minutes, then transfer the chicken to a plate while keeping the liquid in the pan. Immediately whisk in 1 tablespoon cornstarch into the hot liquid to thicken the sauce.
- Drizzle the thick sauce over the chicken and garnish with chopped fresh parsley or rosemary.
