I think the thighs are the best part of the chicken! The skin gets so crispy and flavorful and the dark meat right by the bone is moist and delicious. They are especially good grilled (which you can do with this recipe) or baked. I love the marinade so much that I bake these thighs to retain as much flavor as possible. In the summer I may grill them but will reserve some marinade to baste them.
Easily serves 5 or 6 people
1/2 Cup Spicy Brown Mustard (I like Gulden's)
1/4 Cup Brown Sugar
3 Tbsps Maple Syrup (Can substitute regular syrup if necessary)
2 Tbsps Yellow Mustard
1 1/2 Tbsps Cider Vinegar
2 Tsps Low Sodium Soy Sauce
2 Garlic Cloves
8-10 Chicken Thighs
Place the chicken in a large ziplock bag and season with salt and pepper.
Whisk together the remaining ingredients (except the garlic) in a bowl. Pour the marinade over the chicken and toss in the garlic cloves. Seal the bag and mix around to coat the chicken with the marinade. Place in the refrigerator for at least 2 hours (up to 6).
Preheat the oven to 400 degrees. Place a cooling rack on a baking sheet (to elevate the chicken). Place the chicken in a single layer on the cooling rack. Season with a little bit of additional salt and pepper. Discard the marinade (or if grilling heat the marinade on the stove). Bake the chicken for 45 minutes to an hour, depending on size, until cooked through and no longer pink.
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