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 — 2,151 Comments

  1. I made the mistake of hitting “print” thinking would get only the recipe! NO! Prints the entire article. 10 pages of comment and a waste of paper BOO!!

  2. I’ve not commented ever on any post here but this is something I am excited to try cooking! Well done for enticing me! ❤️ and boo to the whinger who pressed the print button. That is not your problem. You delivered a scrumptious sounding recipe! And I’ve saved it to my photos using screenshot! Yay!

  3. I’d like to make this today, but I don’t have dijon mustard. I do have mustard with horseradish and spicy brown mustard. And of course yellow mustard.. any thoughts on sub’in w/ any combo of these or anything else?

    • Hi G-ma, I would not use the horseradish mustard, spicy brown by its self will work and I would mix as directed and do a taste if its a bit to spicy you can tone it down with a little more rice vinegar. You can use yellow as well and if you find with the yellow its too sweet and a touch more mustard and vinegar. Mustard sauce is quick and easy to make and you have complete control over the taste whether you want a light hint of mustard in the back or you want a bold flavor. The recipe as printed may taste a bit bold when mixed up but comes out with very pleasing mellow taste with a nice hint of mustard. Once again as I posted earlier if your not a fan of mustard either make a very mellow mix or stay away.

  4. So, I made the recipe. A little sweet for my tastes. And it seems that I ruined an 8X8 glass baking dish as the sauce is baked on permanently – oven cleaner all nite didn’t even cut it. USE FOIL LINING! Also suggest a 425F oven.

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