This recipe is from Pinterest - it sounds like something we should have. They use regular maple syrup, but I changed it to sugar-free... recipe is quoted - except the sugar free part. Rice wine vinegar has 6 carbs per tablespoon - rice vinegar has 0, so I'm going to use that instead. I'll let you know how it works.
"I have never gotten so many compliments before, let alone for a piece of chicken. David suggested calling this chicken, 'So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.' Exactly. I have never encountered a dish that is so basic and simple to put together yet creates such a big pay off. This chicken, quite simply, is one of the most savory things I’ve ever eaten. If you are the busiest person on the planet and don’t have much cooking experience, but you have to prepare a meal to woo the love of your life, cook this chicken!
To make this chicken, which you should absolutely do immediately, preheat your oven to 450ºF. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of sugar-free maple syrup, and 1 tablespoon of rice wine vinegar.
Put a 1.5 pound package of chicken thighs into an oven-proof baking dish. I used boneless, skinless thighs. Six came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.
Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal!"
