Maple Dijon Chicken Thighs

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  0.3 cup Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  2 tbsp Maple syrup
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tsp Soy Sauce, Low Sodium
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  1 Garlic(3g)
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  0.5 tbsp Rosemary, Fresh
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  2.3 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

Instructions

1. 1Mince the fresh garlic and chop the fresh rosemary. In a small bowl, whisk together the Dijon mustard, maple syrup, olive oil, soy sauce, garlic, and rosemary until combined.
2. 2Pat the chicken thighs dry with paper towels. Heat the olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering.
3. 3Working in batches if needed, place the chicken thighs skin-side down in the skillet. Cook 6–8 minutes over medium-high heat until the skin is golden brown and crispy.
4. 4Flip the chicken thighs and cook 4–5 minutes over medium-high heat until the second side is light golden.
5. 5Pour the maple Dijon marinade over the chicken thighs in the skillet. Reduce heat to medium, cover with a lid, and cook 12–15 minutes until the internal temperature reaches 165°F when measured in the thickest part of the thigh.
6. 6Remove the lid and increase heat to medium-high. Cook uncovered 3–4 minutes, basting the chicken with the pan sauce, until the sauce thickens and the chicken skin is glossy and caramelized.
7. 7Transfer the chicken thighs and sauce to a cutting board and let rest 2–3 minutes. Divide evenly into 6 airtight containers while still warm, distributing the sauce equally among servings.
8. 8Cool to room temperature before sealing containers. Refrigerate up to 4 days, or freeze up to 3 months.