Adding sugar to the coating mixture helps tenderize the chicken and create a beautifully charred crust after baking thanks to the Maillard reaction. Balance your plate with a source of whole grains (e.g., rice/medium baked potato) and your favourite vegetables. Makes 4 servings.
Ingredients
| Dijon mustard |
1/2 cup (125 mL) |
| Dry mustard |
1 1/2 tsp (7 mL) |
| Brown sugar |
2 tbsp (30 mL) |
| Garlic, minced |
1 clove |
| Chicken thighs, skinless |
8 thighs |
| Breadcrumbs |
3/4 cup (175 mL) |
Instructions
- Preheat oven to 400°F (200°C).
- Combine Dijon and dry mustards, sugar, and garlic and blend well.
- Brush both sides of the chicken thighs with the mixture. Dip into breadcrumbs, coating lightly.
- Place chicken pieces on a rack and bake for 30-45 minutes or until the chicken is tender and juices run clear.
