Tasty dinner that doesn't break the budget.

Chicken thighs are one of my favorites grill meats in the summer. They are inexpensive so they're great for a party. And they absorb marinade sauces so the skin gets crispy. But what about winter? Try skinless thighs and a sauce that you bake with them. There are so many ways to go with flavors, but this is one of my favorites. Mustardy with just a touch of sweetness makes them moist and tasty!

Maple Mustard Chicken Thighs



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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