Chicken thighs are quickly taking the place of chicken breasts in my kitchen these days. Besides cooking quickly, they never dry out and have tons of flavor. I also have been intrigued with how well maple syrup flavors certain foods such as scallops and chicken. I have yet to try it on pork or beef, but I wouldn't be surprised if it worked well there too!
Start by heating your oven to 450 degrees. The ingredients for the sauce are as follows:
1/3 cup Dijon mustard
1/3 cup spicy hone mustard (the pretzel dipping kind)
1/2 cup maple syrup
2 tsp white vinegar
1 tsp lemon juice
1 tsp dried rosemary