Made this recipe with bone-in thighs. Removed skin and marinated for about 3 hours. The flesh was moist and tender and the coating was crunchy. Will definitely make this again.
Maple-Mustard Baked Chicken
From EatingWell: July/August 2008
Enjoy this crunchy chicken at home for a family supper or take it along on a picnic to eat cold—no forks and knives required! For best flavor, shop for locally raised natural chicken and grade B maple syrup.
33 Reviews for Maple-Mustard Baked Chicken
Is this correct?
I marinated chicken legs for about 5 hours and couldn't really taste the marinade. The breadcrumbs stayed crispy using the rack to cook the chicken on, but I was hoping to taste the maple and mustard more. Maybe next time I'll make a second batch of the marinade to use as a dipping sauce.
I used boneless chicken thighs. It was a great recipe!
I made 1/3 of a recipe (6 drumsticks) for 3 people and had no left overs; it was a hit with everyone The chicken was juicy and tasty; will definitely add this to the menu.