Easy and very flavourful
INGREDIENTS
- 1.1 kg deboned chicken thighs, clean off extra skin
- 1 cup maple syrup
- 1/2 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon mirin
- 4 teaspoons soy sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1 sprig rosemary chopped
DIRECTIONS
- Preheat oven to 450F
- Combine all sauce ingredients together & mix until smooth
- Layer chicken thighs, salting tops, into casserole dish – I used 12×8 inch stoneware pan
- Bake in middle of oven for 30 minutes
- Turn on broiler – leave in middle of oven, broil for 5-10 minutes or so until tops slightly browned.
- Turn over all the top chicken pieces, broil another 5-10 minutes. The broiling process also helps evaporate some of the vinegar liquid.
Serve with mashed sweet potatoes and broccoli. Add sauce on top.