Maple Mustard Grilled Chicken
Prep time: 5 min
Marinate time: 30 min - all day
Cook time: 30 min
1/3 cup HEB brand Dijon Mustard (some brands are not gluten free)
1/3 cup Maple Syrup, grade B is fine
1 bag boneless skinless chicken thighs (you could do chicken breast if your family is into that)
1/2 cup HEB Brand Dijon Mustard for dipping sauce
1/2 cup Maple Syrup for dipping sauce
1. In a gallon ziplock bag combine the 1/3 cup mustard and 1/3 cup syrup and the chicken. Try and avoid dumping the whole defrosted bag of chicken and goo into the ziplock. The extra chicken goo in with the sauce doesn't do well if you want to make sauce from left over marinade. Marinate for at least 30 min, but you could go all day.
2a. If you're going to bake these in your 9x13 pan, preheat oven to 350 degrees and spray Pam your pan. And unceremoniously dump your chicken into the pan and bake away for 30 min. It may not all fit and you might need a second pan for a couple spare pieces. Make sure your chicken is 165 degrees when it comes out.
2b. Or not to be. Just kidding. If you're going to cook your chicken in the pan do just a couple pieces at a time on medium high heat so as to not crowd the pan. These chicken like their space. You should only need 3-4 minutes per side. Your handy thermometer can tell you when they hit the magic 165 degrees.
3. Some folk like to take the left over sauce from marinating and cook it to make a sauce to serve with the chicken. I've had mixed results with this and just opt to marinate in less and make sauce separate. I simply combine the 1/2 cup mustard and 1/2 Dijon and serve on the side. Feel free to adjust accordingly if its too sweet or tangy for your tastes.
(this sauce is also awesome on Salmon sitting on a bed of spinach salad with some strawberries and raspberries)
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