- 1/2 cup Dijon mustard
- 2 tbsp brown sugar
- 1 clove garlic, minced
- 1 1/2 tsp dry mustard
- 8 chicken thighs, skin removed
- 3/4 cup dry breadcrumbs
- Preheat oven to 440°F (200°C).
- Combine Dijon and dry mustards, sugar, and garlic and blend well.
- Brush both sides of the chicken thighs with the mixture.
- Dip into breadcrumbs, coating lightly.
- Place chicken pieces on a rack and bake for 30-45 minutes or until the chicken is tender and juices run clear.