Servings: 4

1/3 cup maple syrup ⅓ cup maple syrup
1/4 cup Dijon mustard ¼ cup Dijon mustard
1 tablespoon apple cider vinegar 1 tablespoon apple cider vinegar
1/2 teaspoon kosher salt ½ teaspoon kosher salt
1/4 teaspoon freshly ground black pepper ¼ teaspoon freshly ground black pepper
4 to 6 boneless, skinless chicken thighs 4 to 6 boneless, skinless chicken thighs

Arrange a rack in the middle of the oven and heat to 400°F.
Whisk the maple syrup, mustard, vinegar, salt, and pepper together in a large bowl. Add the chicken and toss to combine so they're fully coated.
Transfer the chicken, along with the sauce, to a 9x13-inch baking dish and arrange in a single layer.
Bake until the chicken is lightly browned and registers an internal temperature of 165°F, about 25 minutes.
Serve immediately.

Double recipe for a crowd.  Double recipe for a crowd.