Ingredients:
1 1/2 lbs. boneless skinless chicken thighs
1/2 cup La Posta Green Chile Honey Mustard
1/4 cup maple syrup
1 Tbsp. rice wine vinegar
2 Tbsp. Fresh rosemary, chopped
salt and pepper

Directions:
Preheat oven to 450 degrees F.
Season chicken thighs with salt and pepper and place in an 8×8 baking dish.
Whisk together mustard, maple syrup and vinegar in a small bowl.
Pour the mustard mixture over the chicken, turning so that the chicken is fully coated.
Bake about 40 minutes, until chicken reaches an internal temperature of 165 degrees F, basting with the sauce halfway through.
Whisk sauce left in the pan and pour on top.
Sprinkle with rosemary and serve.

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