Maple Dijon Chicken with All That Seasoning
20 Minutes
6 Servings
Introduction
When we first began servicing Tech Companies and the unique menu requests they provided, we found that caterers would consistently fall flat in two areas: vegetarian offering and chicken. The former is a tale for another day, but the latter...let me just say it is never good when "the macaroni's soggy, the peas are mush and the chicken tastes like wood". This recipe we introduced to our rotation circa 2015 became an instant hit and has stood the test of time. Thank the Sugar Hill Gang...and experience something memorable.
Directions
Preheat the oven to 375 degrees. In a small bowl, stir together the Dijon mustard, maple syrup and salt.
Coat the inside of a casserole dish or sheet pan with non-stick spray. Drizzle olive oil over chicken then Sprinkle chicken every with All That Seasoning. Brush the marinade on top and then spread it around until the thighs are completely covered.
Boneless skinless thighs cook quickly. Roast until the chicken has an internal temperature of 165°F, about 20 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes. They should turn a nice golden brown.
Ingredients
6 Boneless Skinless Chicken thighs
1/4 cup Dijon Mustard
2 Tablespoons Real Maple Syrup
Pinch of Salt
2 teaspoons All That Seasoning
2 Tablespoons Olive oil