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Sticky Maple Mustard Thighs

Sticky Maple Mustard Thighs

Sticky Maple Mustard Chicken Thighs are sweet, tangy, and packed with nutrients for clear skin and gut support.
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Ingredients

  • 6 (6-8) large chicken thighs (skin on)
  • 1 tbsp avocado oil
  • 2 tbsp Dijon mustard (gluten-free)
  • 2 tbsp yellow mustard
  • 2 tbsp apple cider vinegar
  • ⅓ cup pure maple syrup
  • 3 (3–4) garlic cloves (crushed)
  • ½ tsp sea salt
  • Fresh herbs (optional, for garnish)

Instructions

  • Preheat your oven or air fryer to 400°F.
  • In a large mixing bowl, whisk together 1 tbsp avocado oil, 2 tbsp Dijon mustard, 2 tbsp yellow mustard, 2 tbsp apple cider vinegar, 3–4 crushed garlic cloves, ½ tsp sea salt, and ⅓ cup maple syrup. Add 6–8 large chicken thighs (skin on) to the bowl and toss gently until they're fully coated in the sauce.
  • If using an air fryer, place the chicken thighs on the tray in a single layer. Pour any remaining sauce from the bowl over top.
  • Air fry at 400°F for 40 minutes, flipping the chicken halfway through.
  • If using an oven, place the chicken thighs in a large casserole dish. Pour the extra sauce over top.
  • Bake at 400°F for 40 minutes, turning halfway through. Finish with the chicken skin side up for a sticky, caramelized finish.
  • Once cooked, sprinkle with fresh herbs if you’d like a little extra flavour and colour.

Notes

  • Cooking times may vary depending on the size of the chicken thighs and your specific air fryer or oven.
  • Great served with roasted veggies or a simple green salad!