Maple Mustard Chicken Thighs are coated in a simple sweet-and-tangy marinade and then baked until tender and caramelized. These boneless, skinless thighs stay exceptionally juicy and are packed with balanced flavor. Serve with steamed green beans, a crisp salad, or roasted vegetables for an easy, healthy, low-carb dinner.
Protein-rich meals help keep you full and satisfied, and chicken thighs are a flavorful alternative to chicken breasts. Thighs have slightly more natural fat, which keeps them moist through baking, and removing the skin keeps the overall fat content moderate. This recipe uses no added oil: the marinade of real maple syrup and Dijon mustard provides both moisture and flavor while baking into a glossy, savory-sweet glaze.
The dressing is straightforward: real maple syrup (avoid imitation pancake syrup) and Dijon mustard are combined with a touch of apple cider vinegar for brightness, kosher salt, black pepper, and a pinch of cayenne to give a mild lift. The balance of sweet, tangy, and spicy makes the thighs irresistible without overpowering their natural flavor.
Coat the thighs well in the marinade and let them rest at room temperature for about 15 to 20 minutes. This brief rest not only allows the flavors to begin penetrating the meat but also brings the chicken closer to room temperature so it cooks more evenly and a bit faster. Bake at 375°F for approximately 35 minutes, then finish under the broiler for 1 to 3 minutes to lightly char and caramelize the glaze—watch closely during broiling to prevent burning.
Great sides and serving ideas:
- Skinny creamed corn (lightened-up version)
- Sriracha-honey roasted broccoli for a spicy-sweet contrast
- Fresh corn and zucchini sauté for a seasonal vegetable side
Maple Mustard Chicken Thighs
These Maple Mustard Chicken Thighs combine sweet maple syrup and tangy Dijon for a simple glaze that bakes into juicy, flavorful chicken. Ideal for weeknights, they require minimal prep and pair well with a variety of sides for a balanced meal.
Main Course
20 minutes
38 minutes
58 minutes
6
178 kcal
Ingredients
- 1/4 cup real maple syrup
- 1/4 cup Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 6 boneless, skinless chicken thighs
Instructions
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In a medium bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, kosher salt, black pepper, and cayenne until smooth.
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Add the chicken thighs to the bowl and turn to coat thoroughly with the marinade. Allow the chicken to sit for 15 to 20 minutes at room temperature for better flavor and even cooking.
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Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with foil for easy cleanup.
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Arrange the chicken on the prepared baking sheet, spacing pieces evenly. Drizzle any remaining marinade from the bowl over the thighs.
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Bake for about 35 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear.
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Switch the oven to broil and broil for 1 to 3 minutes to caramelize and brown the tops. Watch closely to avoid burning. Remove from the oven and let rest for a few minutes before serving.
Tips and variations: For a deeper flavor, marinate the chicken in the fridge for up to 2 hours (bring to room temperature before baking). If you prefer less sweetness, reduce the maple syrup slightly and increase Dijon by a tablespoon. For a smoky note, add 1/2 teaspoon smoked paprika. This recipe adapts easily for boneless skin-on thighs—just adjust cook time and monitor for crisping. Leftovers keep well refrigerated for 3 to 4 days and can be gently reheated in a 325°F oven until warmed through or sliced cold for salads and sandwiches.