You’ll find chicken thighs in my dinner rotation on a regular weekly basis, and for good reason — this inexpensive cut is packed with richness and rife with possibilities. And when tossed with a three-ingredient sauce, it’s my way to get dinner on the table fast.
While the ingredient list for this sauce is short, don’t let it fool you — it certainly doesn’t skimp on flavor. And do be sure to spoon any remaining sauce in the pan over the chicken when serving.
If you want to get a head start, you can mix the sauce together up to a day ahead. If that’s your plan, I also recommend mixing it together with the chicken to marinate overnight in the refrigerator. It’s not necessary, but it will give you more flavorful meat.
Maple-Mustard Chicken Thighs
1/3 cup maple syrup
1/4 cup Dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thigh (about 4 to 6 thighs)
Arrange a rack in the middle of the oven and heat to 400°F.
Whisk the maple syrup, mustard, vinegar, salt, and pepper together in a large bowl. Add the chicken and toss to combine so they’re fully coated.
Transfer the chicken, along with the sauce, to a 9×13-inch baking dish and arrange in a single layer. Bake until the chicken is lightly browned and registers an internal temperature of 165°F, 20 to 25 minutes. Serve immediately.
- Make ahead: The sauce can be made up to 1 day ahead and stored in a covered container in the refrigerator. You can also just marinate the chicken in the sauce and keep in the refrigerator until you’re ready to bake.
- Storage: Store leftover chicken in a covered container in the refrigerator for up to 3 days.