1 1/2 - 2 pounds boneless, skinless, chicken thighs, trimmed of fat
1/2 cup Dijon mustard
1/4 cup pure maple syrup
1 tbsp. rice wine vinegar
1/4 tsp. salt
1/4 tsp. ground black pepper
Preheat oven to 450° F. Spray an 8x8" ovenproof baking dish with Pam; set aside.
In a small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt, and pepper.
Place the chicken thighs into the prepared baking dish, and then pour the mustard mixture on top of it. Turn the chicken around in the sauce to make sure it is well coated.
Bake, uncovered, for 40 minutes.
Remove from oven and let chicken rest for 5 minutes. Transfer to a plate, ladle the sauce over, and serve.
http://pattietierney.blogspot.com/2016/09/trader-joes-maple-mustard-chicken.html