Maple Mustard Chicken Thighs

Can I just have a big hurray for chicken thighs?  They are so juicy, tender, and delicious!  I grew up on chicken breast and never really ate dark meat.  To be honest, it kind of weirded me out.  Chicken is supposed to be white!  But my husband loves dark meat and a few years ago I started trying some different recipes with chicken thighs and discovered how amazing they are.  This recipe is one of my particular favorites.  The sweet, richness of the maple syrup combined with the spicy zip of the mustard makes for the most flavorful, juicy chicken you've ever had.

Maple Mustard Chicken Thighs

Number of Servings: 6
Time to Prepare: 2 hours 15 minutes

• 1/3 cup spicy brown mustard
• 1 Tbsp yellow mustard
• 1 Tbsp honey mustard
• 1/4 cup maple syrup
• 1 Tbsp finely minced onion
• 1 Tbsp apple cider vinegar
• 2 tsp soy sauce
• 1/2 tsp black pepper
• 3 cloves garlic, minced
• 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• kosher salt
• chopped fresh parsley (optional)

In a small bowl, whisk together the mustards, maple syrup, onion, vinegar, soy sauce, pepper, and garlic.

Place the chicken in a large resealable plastic bag and pour half the marinade over it, reserving the other half for later.  Marinate in the fridge for 2-4 hours.

Remove the chicken from the bag and place on a broiler pan.  Sprinkle lightly with kosher salt.  Broil about 4 inches from the heat for approximately 5 minutes per side, until it reaches an internal temperature of 165 degrees.  Drizzle with reserved sauce and sprinkle with chopped parsley (if desired).

Source: adapted from Our Best Bites
Produce Used: Onion, garlic, parsley