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Holy Yum Chícken

Holy Yum Chícken
The most popular chícken recípe on my síte for good reason. The flavors are íncredíble and wíll have you sayíng, "HOLY YUM!!!"
íngredíents
  • 1 1/2 - 2 pounds boneless skínless, chícken thíghs (most of the fat cut and díscarded)
  • 1/2 cup Díjon mustard (must be Díjon mustard, no substítutes)
  • 1/4 cup pure maple syrup (agaín, no substítutes. No fake Aunt Jemíma stuff)
  • 1 tablespoon ríce wíne vínegar, seasoned or unseasoned
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon cornstarch
  • 2 teaspoon fresh rosemary for garnísh
ínstructíons

  1. Preheat oven to 450 degrees Fahrenheít. Líne a 8x8" oven-proof pan wíth 2 layers of tín foíl.
  2. ín small bowl, whísk together Díjon mustard, maple syrup, ríce wíne vínegar, salt and pepper.
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