Here’s super-easy chicken that’s really flavorful, but sure doesn’t photograph very well. It’s really as simple as making a sauce and dumping it on the chicken before cooking. But, the secret is in the sauce, which is a take on honey-mustard. I guess that doesn’t make it much of a recipe, per se, but you may want to give it a try, anyway.
What you’ll need:
- Some chicken thighs, boneless or not, skinned or not (you could use chicken breasts, too, if you prefer dry, flavorless meat)
- 4T coarse-ground mustard
- 8T maple syrup
- 5-6 cloves, roasted garlic
What to do:
*Heat oven 350–400 degrees, on the roast setting, if your oven has it.
Mix the mustard and maple syrup in a small bowl. Mash up the roasted garlic and add to the mixture.
Line a baking sheet with foil and give it a light coating of cooking spray. Put the chicken on the baking sheet and season with salt and pepper. Spoon the mustard/syrup mixture over the chicken pieces. Now it’s ready for the oven.
Cook in the lower rack of the oven for 20–25 minutes, or until the internal temperature reaches 165 degrees.
Serve hot with whatever tastes good to you.
*Now that I think of it, you could also cook this in a sous vide. Just dump the chicken and sauce into the cooking bag, seal it and cook it however you sous vide your chicken. This would eliminate the dry-chicken-breast syndrome, if you’re using them.