TAPESTRY CHICKEN formerly known as HOLY YUM CHICKEN adjusted for mustard allergy

This is the EASIEST recipe, EVER and the tastiest. 

The recipe I read that inspired this was full of mustard which I'm deathly allergic to so I had to put my thinking cap on and come up with a recipe that was just as tasty.  I'm really happy with the results.  This chicken melted in our mouths and cut with a fork it was so tender!

1½ - 2 pounds boneless, skinless, chicken thighs
½ cup Best Foods mayonnaise
¼ cup PURE maple syrup
1-2 tablespoon champagne vinegar**
¼ teaspoon salt
¼ teaspoon ground black pepper

• Preheat oven to 375 degrees. 
• Spray an 9x9 baking dish with non-stick cooking spray.
• Whisk together mayonnaise, maple syrup, champagne vinegar, salt and pepper.
• Spread a small amount of sauce in bottom of baking dish.
• Place the thighs in the sauce.
• Pour remaining sauce on top of chicken pieces.
• Rotate the chicken pieces several times in the sauce to evenly coat.
• Bake, uncovered, for 40 minutes.
• Remove from oven and let rest 5 minutes. 
• Plate chicken. Add vegetable of choice and mashed potatoes.
• Drizzle remaining sauce over chicken pieces. 
• Serve immediately.

Note: **If you like things more tangy add 2 tablespoons of vinegar.