Maple, Garlic and Rosemary Chicken Thigh Cutlets

A delicious midweek dinner full of flavour. Serve with a side salad or fried rice.

Ingredients

4-6 skinless chicken thigh cutlets, bone in

salt and pepper to season

1/4 cup maple syrup

2 cloves garlic, crushed

2 tsp Dijon mustard

squeeze of lemon juice

1 tbsp fresh rosemary, finely chopped

Method

1. In a small bowl, combine maple syrup, garlic, mustard, lemon juice and rosemary.

2. Season cutlets with salt & pepper. Place cutlets into a zip lock bag, pour maple syrup marinade over the cutlets, remove as much air from bag as possible, then seal, massage marinade all over cutlets. Refrigerate for at least 1 hour.

3. Preheat oven to 180°C. Line a shallow baking dish with baking paper.

4. Place thigh cutlets, bone side down onto lined dish. Pour any remaining marinade over chicken.

5. Bake for 40-45 minutes (basting half way through) or until cooked through and juices run clear. Rest for a few minutes before serving.

Comments

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