6 boneless, skinless chicken thighs (you can use bone-in too)
one large shallot, minced
3 tablespoon of real maple syrup
1 1/2 tablespoons dijon mustard with seeds
1. Pre-heat broiler. Sautee shallot with olive oil over medium heat in saucepan. Salt and pepper both sides of the chicken on a foil-covered baking sheet.
2. After shallot softens (about 1-2 mins), add maple syrup and mustard until glaze thickens and bubbles, stirring occasionally, about 2-3 mins. You can use as much maple syrup or mustard as you like — we suggest making it so it’s 2:1 ratio syrup to mustard.
3. Brush one side of the chicken with glaze and broil for about 5-6 mins. Turn chicken over and cover with glaze. Broil another 5-6 mins until chicken is cooked through. Serve with rice and veggies.