Thighmaster

Ok, I'm not completely sold on boneless, skinless chicken thighs.  I love that they're pre-portioned (4 ounces is a perfect size for my belly.  Maybe it's a perfect size for everyone's belly?  I didn't much listen at the nutritionist office.)  But they aren't as firm as chicken breast when they're cooked, and that gives me the undercooked meat skeeves.  But my meat thermometer (BRIDAL SHOWER PRESENT) told me otherwise, and we ate what was quite a tasty meal.  (Even if the bird could have easily done 15 more squats.  Seriously.  Even I banged out all the squats today at the gym.)

See the original recipe here, and then actually cook my recipe here!

Maine Maple-Mustard Chicken Thighs
8 boneless, skinless chicken thighs (or use chicken breasts...I bet it would work the same.  But don't use 8 unless you're cooking for a wicked big crowd.)
1/2 c. coarse grain mustard
1/4 c. Maine maple syrup
1 Tbsp. white vinegar

Preheat the oven to 450 and line a 9x13 cake pan with foil.  Mix the mustard, syrup and vinegar together.  Put the chicken thighs (jiggly lil buggers) into the foiled pan and give them some salt and pepper.  Pour the sauce over the chicken and turn to coat.  Bake 30-40 minutes or until your sweet meat thermometer reads 165. 

Look at my portions!  I totally went good veggie heavy, and it wasn't just for the camera!

We had this with mashed potato (skin on...I'm lazy and/or there are nutrients in the skin.  You decide.)  And we had broccoli (of the frozen bagged variety.  I'm no Wonder Woman.)  

I would try this again...maybe with a different mustard and on a whole chicken, just to shake things up.  (And by shake things up, I mean I'd root around in the fridge and try to find another half-used jar of mustard like I did tonight.)

Bon appetit!