- 2 lb Boneless Chicken Thighs , (6 ea)
- ¼ cup Dijon Mustard
- 2 tbsp Maple Syrup
- 1 tbsp Olive Oil
- 1-2 tsp Soy Sauce
- 1 tsp Minced Garlic
- ½ tbsp Dried Rosemary
Method of Preparation
Preheat oven to 375°F. Coat oven-proof dish with pan release spray.
Add chicken thighs to dish.
Mix mustard, maple syrup, olive oil, soy sauce, rosemary and garlic together in a bowl.
Pour marinade over chicken thighs, making sure they are completely coated.
Bake for 40-50 minutes until internal temperature reaches 165°F. Broil for 5-6 minutes.
Serve with one of our fall favorite sides!