Ingredients:

  • 2 tbsp pure maple syrup
  • 3 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 2 lbs boneless, skinless chicken thighs

Instructions:

  1. Whisk together the maple syrup, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, salt, and pepper in a medium bowl.
  2. Stream in the olive oil slowly while whisking vigorously until the mixture is smooth and glossy. Note: This prevents the oil from separating later.
  3. Place the chicken thighs in a glass bowl or zip top bag.
  4. Pour 3/4 of the marinade over the meat, tossing until every piece is fully coated.
  5. Refrigerate the chicken for 30 minutes. Note: This allows the vinegar to penetrate the meat for better tenderness.
  6. Preheat your oven to 400°F (200°C).
  7. Arrange the chicken on a baking sheet, leaving about an inch of space between each thigh.
  8. Brush the remaining marinade over the top of each piece of chicken.
  9. Bake for 25–30 minutes until the edges are mahogany colored.
  10. Check the internal temperature with a meat thermometer until it reaches 165°F (74°C). Note: USDA guidance puts this as the safe internal temperature for poultry.