Another dish that involved making a sauce, the glaze (and eventual sauce) called for mustard, maple syrup, pepper, salt, and rice wine vinegar. We mixed it all together and coated the chicken in the stuff. Then we popped it in the oven and waited to see how yummy it would be.
After baking at 450 degrees.
A bit too spicy for me. Before you laugh, mustard is spicy! Wikipedia agrees with me! A "sharp hot pungent sensation," it says so right there! And we put pepper in it! Pepper is spicy. We have already established this. So I could only eat one of my three little chicken thighs. But I think this dish has the potential for experimentation.
Two of these thighs are officially leftovers.
That being said, I'm getting better with chicken. It will never be as good as pork or beef, but I can deal with it. I also really enjoyed the maple syrup. It helped sooth the spiciness of the mustard and pepper. Who knew maple syrup and mustard complemented each other so well! Maybe more maple syrup and a little less mustard and pepper next time?