Man-Pleasing Chicken

Man-Pleasing Chicken

I have never gotten so many compliments before, let alone for a piece of chicken. David suggested calling this chicken, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.” Exactly. I have never encountered a dish that is so basic and simple to put together yet creates such a big pay off. This chicken, quite simply, is one of the most savory things I’ve ever eaten. If you are the busiest person on the planet and don’t have much cooking experience, but you have to prepare a meal to woo the love of your life, cook this chicken!

Man-Pleasing Chicken

To make this chicken, which you should absolutely do immediately, preheat your oven to 450º F. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar. 

Man-Pleasing Chicken

Put 1.5 pounds of boneless, skinless chicken thighs into a foil-lined or disposable oven-proof, 8×8 inch baking dish. Six thighs came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. 

Man-Pleasing Chicken

Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with the sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, whisk the sauce that remains in the baking dish, and then spoon the extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal!

I adapted this recipe from “The I <3 Trader Joe’s Cookbook” by Cherie Mercer Twohy. Thanks, Jenna!

Shopping list:

  • Chicken thighs- 1 package
  • Dijon mustard- 1/2 cup
  • Maple syrup- 1/4 cup
  • Rice/rice wine vinegar- 1 tablespoon
  • Fresh rosemary
  • Salt and pepper
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Man-Pleasing Chicken — 2,087 Comments

  1. The reviews sound so good! I am curious, is this a sweet dish? It is for me to tell with the vinegar, mustard and syrup. I want to try but not if it is too sweet. Anyone?

    • I’m not usually a sweet meat marinade person and I really like this dish alot. That being said I used a lite pure maple syrup (which is not as heavy as a dark maple or more traditional pancake syrup)

  2. I made this tonight…forgot the Dijon mustard at store, UGH, so substituted Stone Ground Mustard, and Kroger was out of fresh Rosemary, so I bought dried, UGH, but I made it exactly to recipe and cooked it exactly to recipe without checking it except to baste halfway and it was PERFECT!!! Man pleasing indeed! My guy had seconds. So yum! Served with roasted veggies which were also tasty with a drizzle of the mustard glaze from the pan. This recipe is a must make and a must repeat! Thanks!

  3. I made this and it was good but the sauce dried up leaving hardly any flavor. Next time, I’ll double the sauce. I used the right amount of chicken and when it came to basting it, there was hardly any left.

    • I’ve made this recipe many times, and I’ve noticed that the dry chicken happens with chicken breast OR with adding too much rice wine. Chicken thigh definitely releases the right amount of savory juices.

  4. This is almost identical to Holy Yum Chicken, a recipe posted by Julie on Table for Two, which I’ve made a few times to rave reviews. Julie gives some very specific, detailed instructions on her blog if you have questions or doubts or if you’re thinking of winging it…

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