I always need to double this recipe if I am hoping for leftovers! This is a very easy and quick weeknight chicken dish because other than the chicken thighs it is made with pantry staples. Serve with any grain/rice and vegetable of your choice.
INGREDIENTS:
14 boneless, skinless chicken thighs
3 tablespoons of honey
2 tablespoons of balsamic vinegar
2 tablespoons of grainy mustard
2 tablespoons of olive oil
1 1/2 tablespoons of powdered garlic
1 teaspoon of kosher salt or the amount you prefer
1 teaspoon of dried rosemary (crush with your fingers to release the oils)
freshly ground black pepper to taste
METHOD:
Whisk all ingredients together to form a nice thick marinade.
Pour the thick delicious marinade evenly over the chicken thighs, then stir until completely covered. Let chicken thighs marinate for 15 to 30 minutes while you preheat oven to 400F.
Then spread chicken thighs on a cookie sheet covered with parchment paper. Season with additional salt and pepper if desired.
Pop in oven for 40 to 45 minutes (depending on the size of the chicken thighs). Do not turn. Once they are cooked, remove from oven and cover loosely with aluminum foil for 10 minutes and then serve.
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