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½ Cup Dijon Mustard |
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¼ Cup Maple Syrup |
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1 Tbsp Rice Wine Vinegar |
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1.5-2 lbs boneless skinless chicken thighs |
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Fresh Rosemary |
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Preheat your oven to 450ºF. |
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Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice wine vinegar. |
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Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. |
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Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. |
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| | This recipe is gluten free. |
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