Eosinophilic Esophagitis Friendly Gluten Free Maple Mustard Glazed Chicken
Total time50 min
Prep time10 min
Cook time40 min
4.9(3)
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs bone-in, skin-on chicken thighs (about 4 to 6 pieces)
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the glaze
- 3 tbsp pure maple syrup
- 2 tbsp dijon mustard
- 1 tbsp whole-grain mustard
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
- ¼ tsp garlic powder
- ¼ tsp red pepper flakes (optional)
For serving
- fresh thyme sprigs, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet.
- 2
In a small bowl, whisk together the maple syrup, Dijon mustard, whole-grain mustard, apple cider vinegar, thyme leaves, garlic powder, and red pepper flakes, if using, until smooth. Set aside.
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