A really tasty and easy dinner recipe that will satisfy the whole family. The combination of dijon mustard with sweet maple syrup gives this dish so much flavor, it will soon become a family favorite recipe. The recipe includes instructions to create this dish to make and enjoy fresh or to add to your freezer and enjoy in the future.
- 1/4 cup Dijon Mustard
- 2 tbsp Maple Syrup
- 1 tbsp Olive Oil
- 2 tsp Soy Sauce
- 1 tsp Minced Garlic
- 6 Boneless, Skinless Chicken Thighs (We prefer thighs, but you can also use chicken breast)
- Salt + Pepper, to taste
- Small mixing bowl
- 9x13 baking dish
- Cooking Spray
- 1-2 Gallon Freezer Bags (if making this as a freezer meal)
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Preheat oven to 375. Coat 9x13 baking pan with non stick cooking spray.
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To make marinade, add mustard and maple syrup, soy sauce, minced garlic and olive oil into small bowl.
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Add salt and pepper to the chicken and place in baking dish.
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Pour marinade over the chicken until they are completed covered.
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Cook 45-50 minutes. For an extra crisp, turn the oven to broil for an additional 5 minutes to brown the top.
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Add salt, pepper, mustard, maple syrup, soy sauce, minced garlic and olive oil into large freezer bag. Close bag and shake bag until the mixture is combined.
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Add chicken to marinade in freezer bag and toss bag into the freezer.
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Cooking Option 1: Pull it out of the freezer and thaw in fridge for 24 hours then place in your slow cooker on low for 6-8 hours or high for 4-5 hours.
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Cooking Option 2: Pull it out of the freezer and thaw in fridge for 24 hours. Preheat oven to 375. Coat the inside of a baking dish with non stick cooking spray. Add the chicken to the baking dish cook in preheated oven for 45-50 minutes. Then broil for about 5 minutes to make the top golden brown.
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Cooking Option 3: To cook from frozen, add contents of bag in the slow cooker on high 6-8 hours.
If you want a thicker sauce, you can add flour or cornstarch to the mixture after it is fully cooked. Add slowly until you reach your desired consistency.
