I can't really think of what else to call the recipe. I'm not a fan of honey mustard (I just flat out hate the taste of mustard) but Partner loves it so I made some for him It have to admit, it was good to the point that I ate a couple pieces as well.
It starts with a standard Honey Mustard recipe. From there, it veers off the road, through the bushes, and down a whole other lane.
2 pounds boneless, skinless chicken thighs
Combine:
1/2 cup plus 2 Tablespoon Dijon mustard
1/2 cup maple syrup
1/4 cup honey
2 teaspoons apple cider vinegar
1 teaspoon lemon juice
1/4 teaspoon dried rosemary
a pinch or two of cayenne pepper
1/2 teaspoon McCormick Grill Mates Molasses Bacon seasoning (if you don't have, finely chop 2 teaspoons of cooked, fatty, smoked bacon and a dash of onion and garlic powder and add to the other ingredients).
Line a 9 x 9 or 10 x 10 shallow pan with foil. Place chicken pieces on top and pour sauce over the top and sprinkle with black pepper. Bake in 450 F. for 30 minutes, basting sauce over the chicken at least once with a spoon. When the 30 minutes is up, baste again and lower heat to 350 F. and cook another 8-10 minutes. My oven may cook warmer than yours, and chicken pieces can vary in size, so before you critique the cooking times, or burn your bird, I'd suggest getting a meat thermometer, that's the best method for perfect chicken. You're looking for 165 F., in the deep part of the meat near the bone, if it's not boneless)
I served it with pasta tossed with caramelized onion and garlic with broccoli, topped with a little Parmesan plus a side of Buttermilk Muffins.
