Maple Honey Garlic Chicken Breasts
This chicken is is so succulent- always moist and flavorful. The glaze is well balanced and can be used for a multitude of purposes.
Bone-In always means more flavor and this recipe doesn't disappoint!
2 Skin-On, Bone-In Chicken Breasts
2 tbsp grainy mustard
2 tbsp dijon mustard
2 tbsp maple syrup
1 large clove minced garlic
1/2 tsp dried marjoram
salt & pepper
2 tbsp vegetable oil (or high heat cooking oil)
Preheat the oven to 375℉. Pat the chicken breasts dry on both sides and season with salt and pepper. Heat the vegetable oil on high in an oven safe and place breasts skin side down into the hot oil to brown and beginning to crisp, about 5 minutes.
Meanwhile, create the basting sauce: In a small bowl, mix together the grainy mustard, dijon mustard, maple syrup, garlic, marjoram, salt & pepper. When the chicken skin is brown, turn the heat off the eye, flip the chicken over (skin side up), and baste all over with the mustard sauce.
Bake the chicken in the oven for about 30 minutes, basting once more halfway through cooking. For best results check the internal temperature and remove the breast around 160℉ to 170℉
Allow chicken to rest for 10 minutes before eating. To remove bone, simply Cut along the bone for one breast and pull it off the other.