Ingredients
1/2 cup dijon mustard
1/4 cup maple syrup
1 tbsp rice wine vinegar
Boneless, skinless chicken thighs (4-6 come in a package)
1 tbsp chopped rosemary (optional)
Instructions
Mix Dijon mustard, maple syrup and rice wine vinegar together in a bowl
Separate half of this mixture in another bowl for the end
Dip chicken thighs in the first bowl until completley coated
Place chicken in a parchment paper lined 9x13" baking tray
Cook for 20-30 mins at 450 degrees until chicken is cooked through
Serve with rice, spoon sauce from second bowl on top of each piece