MAPLE-MUSTARD CHICKEN THIGHS
Provided by Ellie Krieger
Categories main-dish
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.
BACON WRAPPED MAPLE-MUSTARD CHICKEN THIGHS
From the bbq specialist's kitchen of One Perfect Bite. Using a handful of readily available ingredients, this is a delicious entree for boneless chicken thighs. Rained out? Use the oven to bake the thighs at 500 degrees for about 20 minutes. Then flash them under the broiler to crisp the bacon.
Provided by gailanng
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill according to manufacturer`s instructions for cooking by direct and indirect heat. If using charcoal grill, place coals on one side of grill, not covering entire charcoal bed. Thighs will be cooked over direct heat first and finally by indirect heat, opposite the heat source.
- Rinse thighs, pat dry and season with salt and pepper to taste. Place maple syrup in shallow dish. Add mustard and yogurt and stir to combine. Dip thighs in syrup mixture, lightly roll up and wrap each with two strips of bacon to enclose. Secure with wooden toothpicks, if necessary. If bacon strips are long, one strip per thigh may be sufficient.
- Lightly coat grill with oil or cooking spray. Place thighs on preheated grill 4 to 6-inches above direct heat and brown on both sides, about 5 minutes. Move thighs to indirect heat side of grill and continue to cook with lid closed, about 10 to 12 minutes. Watch closely to prevent burning. Test thighs for doneness. Temperature should reach 160 degrees F. on meat thermometer. Return to direct heat to crisp bacon, about 3 to 4 minutes. Remove and place on serving platter. Remove toothpicks and serve.
Nutrition Facts : Calories 648, Fat 43.2, SaturatedFat 12.9, Cholesterol 180.2, Sodium 415.9, Carbohydrate 26.8, Sugar 24, Protein 36.3
CHICKEN THIGHS WITH MAPLE MUSTARD GLAZE
Steps:
- Heat oil, saute shallot. Add maple syrup and mustard. Simmer until thick and bubbles, about 2 minutes. Preheat broiler. Season chicken with salt and pepper. Brush with glaze. Broil 5 minutes, turn, brush, broil about 8 minutes.
MAPLE-MUSTARD CHICKEN THIGHS
Make and share this Maple-Mustard Chicken Thighs recipe from Food.com.
Provided by Barb_Denn
Categories Chicken Thigh & Leg
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- rinse chicken and pat dry. combine mustard, garlic, marjoram and maple syrup in a small bowl. spread about 1 1/2 tbsp mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a crust. arrange chicken in a glass baking dish. bake for 45 - 50 minutes or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.
Nutrition Facts : Calories 64.7, Fat 0.6, Sodium 173, Carbohydrate 14.8, Fiber 0.6, Sugar 12.2, Protein 0.8
MAPLE-MUSTARD CHICKEN THIGHS
Number Of Ingredients 12
Steps:
- 1. Combine first 9 ingredients. Place half of mixture in a zip-top plastic bag; reserve remaining mixture. Add chicken to bag; seal. Chill 2 hours. 2. Preheat grill to medium-high heat. 3. Remove chicken from bag. Sprinkle chicken with salt. Place chicken on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Serve with reserved mustard mixture.
MAPLE MUSTARD CHICKEN THIGHS
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F. Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.
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