- Dijon mustard- 1/2 cup
- Maple syrup- 1/4 cup
- Rice wine vinegar- 1 tablespoon
Put 6-7 of boneless chicken thighs into an oven-proof baking dish. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.
Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. Let the chicken rest for 5 minutes before serving. Serve the chicken, making sure to spoon some extra sauce over the top.