Maple Mustard Chicken Thighs

Ingredients (14)

• ·pieces Bone-in Chicken Thighs
• ·tbsp Smoked Paprika
• ·tbsp Italian Seasoning
• ·tsp Kosher Salt
• ·tsp Black Pepper
• ·tsp Garlic Powder
• ·tsp Cumin
• ·tsp Ground Cayenne Red Pepper
• ·cup Olive Oil
• ·cup Pure Maple Syrup
• ·cup Light Brown Sugar
• ·cup Worcestershire Sauce
• ·tbsp Dijon Mustard
• ·tsp Allspice

1. 1

   Clean & pat dry chicken thighs.

2. 2

   For the marinade, in a large bowl mix together olive oil, salt, black pepper, garlic powder, cumin, smoked paprika, cayenne pepper, and Italian seasoning.

3. 3

   Fully coat chicken thighs in the marinade, make sure to place marinade underneath skin, and marinate in the refrigerator for at least 2 hours to 24 hours.

4. 4

   When ready to bake, preheat the oven to 425F.

5. 5

   For the sauce, in a pan on medium-low heat, add and whisk in maple syrup, dijon mustard, Worcestershire sauce, brown sugar, and allspice. Bring to a low simmer and continuously stir until sugar is dissolved and sauce thickens. This should take about 3-5 minutes. Remove from heat and allow to cool for about 10 minutes for the sauce to continue thickening.

6. 6

   Line a baking pan with foil, place an oven safe baking rack on top of the pan, and lightly coat the baking rack with non-stick spray. Place thighs on oven baking rack skin side up, uncovered, and bake for 30 minutes.

7. 7

   After 30 minutes turn over the thighs and continue to bake for another 25-30 minutes.

8. 8

   After the second bake, brush chicken with sauce all over and bake for another 5-10 minutes, skin side up, for the sauce to stick to the chicken.

9. 9

   Once done, serve and enjoy.