Fullers Sugarhouse

Maple Mustard Chicken


  • 5 boneless skinless chicken thighs (1 pkg.)
  • ½ cup Fuller’s Sugarhouse pure maple syrup
  • ¼ cup Dijon Mustard
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • 1 tsp dried tarragon (rubbed between your palms to break up and release the oils)
  • Pinch crushed red pepper


  1. Preheat oven to 450°. In a casserole dish or other high sided baking pan, place your chicken thighs in a single layer and generously season with salt and pepper front and back.
  2. In a small bowl, combine Fuller’s Sugarhouse pure maple syrup, mustard, garlic powder, onion powder, tarragon, and red pepper, and whisk to combine.
  3. Pour syrup mixture slowly over the chicken thighs making sure that each thigh is covered in sauce.
  4. Bake uncovered at 450° for about 30 mins or until the internal temperature of the chicken is 165° or it’s no longer pink. The top of the chicken will be slightly charred in spots and the sauce will have condensed.
  5. Let rest for 5 minutes before serving.