Dump Maple Mustard Chicken |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
6 large skinless chicken thighs |
2 tablespoons grainy french mustard |
2 tablespoons dijon mustard |
1 minced garlic clove |
1/2 teaspoon dried marjoram |
2 tablespoons maple syrup |
Directions:
1. Rinse chicken and pat dry.
2. 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.
3. Arrange chicken in a glass baking dish.
4. 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.
5. To Freeze:.
6. Mix all ingredients into a large freezer bag, smoosh around to combine, seal, being sure to squeeze out all the air.
7. Label or print recipe and slip both into a 2nd large freezer bag and freeze!
8. YUM.
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