A delicious dinner can be as simple as marinating juicy chicken thighs and baking them in the oven. Throw in a couple of extra pieces and you'll have a second scrumptious meal later in the week. Marinades are one of the easiest methods to make a creative mark on your diners appetites!
The maple and papaya produce this sweet surface coating along with a creamy and course texture from the two mustards. The beer seeps into the rich dark meat and each chicken thigh is packed with a mixture of flavors.
The beets partnered with the raspberry in the beer and the slight bitterness of the brussels rounded out dinner perfectly!
Ingredients For Chicken
4 chicken thighs, skin on
1/2 cup maple syrup
1 cup papaya nectar
2 teaspoons Dijon mustard (I used Jack Daniels)
2 teaspoons stone ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 Purple Haze Raspberry Wheat Brew
Directions For Chicken
Wash and dry chicken thighs.
Add next 7 ingredients into a Ziploc bag. Place chicken into bag and massage marinade into the meat. Place in the refrigerator and allow to marinate for 2 to 3 hours.
Heat oven to 350 degrees. Spray a baking dish with non-stick cooking spray. Layer chicken into dish. Discard marinade. Bake for approximately 35 to 45 minutes, depending on size of thighs.
Comments