Baked Boneless Chicken Thighs with a Mustard Balsamic Glaze 

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Serves: 2

Ingredients:

  • 4 boneless skinless, chicken thighs
  • 1 tablespoon Dijon Mustard
  • ½ cup balsamic vinegar
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons rosemary
  • 2 cloves garlic, minced
  • Salt and pepper to taste (I used sea salt)

 

Directions:

Combine the mustard, balsamic, garlic, rosemary, lemon juice, salt and pepper.  Pour into a zip lock bag or plastic container.

Add the chicken and toss until fully coated.

Marinate for at least 30 minutes.

Put chicken and remaining marinade in a lined baking sheet and bake for 30 minutes until chicken is no longer pink.

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