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Chicken marinated in and then baked in honey mustard and maple syrup.
Use as much chicken as you like; I used a combination of breasts and thighs.
In a mixing bowl, whisk together the Dijon mustard, pure maple syrup and rice wine vinegar. In a baking dish, lay out the chicken and cover with roughly 3/4 of the mustard mixture; turn and coat each piece. Reserve the remaining 1/4 mustard mixture for basting.
Place in a 450ºF oven uncovered for 40 minutes. At approximately 10 minutes remaining of cooking time, baste the chicken with the remaining mustard sauce.
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