Maple Mustard Chicken Thighs Recipes

BAKED MAPLE CHICKEN THIGHS

Baked Maple Chicken Thighs image

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

Provided by Bwoogie1

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h25m

Yield 8

Number Of Ingredients 5

Ingredients

½ cup maple syrup
½ cup Dijon mustard
3 tablespoons balsamic vinegar, or more to taste
8 chicken thighs
cooking spray (such as Pam®)

Steps:

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

Nutrition Facts : Calories 193.6 calories, Carbohydrate 17.2 g, Cholesterol 56.6 mg, Fat 6.2 g, Protein 15.7 g, SaturatedFat 1.7 g, Sodium 425.4 mg, Sugar 12.5 g

MAPLE-MUSTARD CHICKEN LEGS WITH POTATOES AND CARROTS

Maple-Mustard Chicken Legs with Potatoes and Carrots image

A simple paste of maple syrup and two mustards is all you need for these savory-sweet baked chicken legs. Just add carrots, potatoes, and shallots (they all caramelize in their juices) for a great one-dish meal for two.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 35m

Number Of Ingredients 9

Ingredients

2 tablespoons smooth Dijon mustard
2 tablespoons coarse- or whole-grain mustard
1 tablespoon pure maple syrup
Coarse salt and freshly ground pepper
2 whole chicken legs
Extra-virgin olive oil, for baking dish
8 small carrots
10 small potatoes
2 shallots, peeled

Steps:

Preheat oven to 400 degrees. Stir together mustards and maple syrup; season with salt and pepper. Brush mixture on chicken.
Drizzle some oil into a 9-by-13-inch baking dish. Add chicken, carrots, potatoes, and shallots; drizzle with more oil. Bake until chicken is lightly golden and a thermometer inserted into thickest part of leg (do not touch bone) reaches 160 degrees and vegetables are tender, about 35 minutes.

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