1/4 Cup Maple Syrup
1 tsp coarsely ground black pepper
2 cloves garlic, minced
1 tsp thyme leaves, chopped
2 tbsp grainy mustard
1/4 tsp salt
4 skinless, bone-in chicken thighs
1 lemon and juice both. Place zest & juice in bowl, whisk in maple
syrup, ground black pepper, garlic, thyme, mustard & salt. Toss
chicken in marinade, cover and let sit in fridge for minimum of 1 hour
or over night.
Heat large non-stick frying pan over medium-high
heat. Remove chicken from marinade and brown in preheated pan, about 2
minutes per side. Add marinade, reduce heat to medium, cover and cook
turning chicken occasionally until cooked through, about 15 - 20
minutes. Remove chicken to serving plate & keep warm.
sauce over medium heat until thick and sticky, about 4 minutes.
Remove frying pan from heat, place chicken back in pan and turn to coat
Transfer to serving plate and top with extra sauce. Serve with baby potatoes, carrots and salad.