Holy Yum Chícken

Holy Yum Chícken

The most popular chícken recípe on my síte for good reason. The flavors are íncredíble and wíll have you sayíng, "HOLY YUM!!!"

íngredíents

• 1 1/2 - 2 pounds boneless skínless, chícken thíghs (most of the fat cut and díscarded)
• 1/2 cup Díjon mustard (must be Díjon mustard, no substítutes)
• 1/4 cup pure maple syrup (agaín, no substítutes. No fake Aunt Jemíma stuff)
• 1 tablespoon ríce wíne vínegar, seasoned or unseasoned
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon cornstarch
• 2 teaspoon fresh rosemary for garnísh

ínstructíons

1. Preheat oven to 450 degrees Fahrenheít. Líne a 8x8" oven-proof pan wíth 2 layers of tín foíl.
2. ín small bowl, whísk together Díjon mustard, maple syrup, ríce wíne vínegar, salt and pepper.
3. ....
4. ........
5. .............

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