These Maple Mustard Chicken Thighs are savory, sweet, and delicious. This is a great entree to serve with your meal.
Total Time: 80 mins Prep Time: 10 mins Cook Time: 70 mins
Maple Mustard Chicken Thighs
6 Bone-in Chicken Thighs
1 Tablespoon Smoked Paprika
1 Tablespoon Italian Seasoning
3 Teaspoons Kosher Salt
3 Teaspoons Black Pepper
3 Teaspoons Garlic Powder
1 Teaspoon Cumin
½ Teaspoon Ground Cayenne Red Pepper
⅓ Cup Olive Oil
Maple Mustard Glaze
¾ Cup Maple Syrup
¾ Cup Brown Sugar
½ Cup Worcestershire Sauce
3 Tablespoons Dijon Mustard
¼ Teaspoon Allspice
Clean & Pat Dry Chicken Thighs.
For marinade, In a bowl mix together Olive Oil, Salt, Black Pepper, Garlic Powder, Cumin, Smoked Paprika, Cayenne Pepper, and Italian Seasoning.
Fully coat Chicken Thighs in marinade, make sure to place marinade underneath skin, and marinate in the refrigerator for at least 2 hours to 24 hours.
For sauce, in a pan on medium-low heat, add and whisk in Maple Syrup, Dijon Mustard, Worcestershire Sauce, Brown Sugar, and Allspice. Bring to a low simmer and continuously stir until sugar is dissolved and sauce thickens. This should take about 3-5 minutes. Remove from heat and allow to cool for about 10 minutes for the sauce to continue thickening.
Preheat oven to 425F.
Line a baking pan with foil, place an oven safe baking rack on top of the pan, and coat the baking rack with non-stick spray. Place Thighs on oven baking rack skin side up, uncovered, and bake for 30 minutes. Turn over Thighs and continue to bake for another 25-30 minutes. Brush chicken with sauce and bake for another 5-10 minutes for sauce to stick to chicken.