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!
To make this chicken, which you should absolutely do immediately, preheat your oven to 450ºF. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar.
Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. I used boneless, skinless thighs. Six 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.
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 more 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, making sure to spoon some 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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Umm ummm good! Second time I’ve made it and just as good as the first!
Great recipe! Not the “best” chicken I’ve ever had, but definitely good. What makes it great is that, it’s simple, quick, healthy (I subbed Cary’s sugar free syrup) and my 4 and 2 year old’s loved it! But we are a mustard loving family. Thanks for the recipe, it will definitely become a regular in our house!
This chicken was awful!!! First recipe I’ve ever made that we had to stop eating it and go pick something up to eat. I followed the directions exactly!
Are you crazy? Something is wrong with you then lol you musta messed this simple ass, delicious recipe up somehow because this is AMAZING !!….
Wow, I was just checking the type of vinegar and looked at this post. I can’t believe you made this right. I have made it about 5 times in the last 6 months and everyone that has had it loves it. Someone that I made it for made it for me. AMAZING flavor!!! Sure you used REAL MAPLE SYRUP? That really matters. If you didn’t you should try it again. My Family can’t wait to have this again tonight!
We loved this and have made it at least 4 x’s so far. However, one must like mustard. I’m not a huge mustard fan, but still really enjoy this dish with rice and a veggie! so easy….is key.
Well it’s 6:50am and I am ready for some of this chicken. It looks absolutely delicious; my mouth is watering. Thanks for sharing your delicious food.
Jeff
Thank YOU for making me smile
We too are not heavy mustard fans. That worked out fine, though since I only had about 1/4 cup of aged (read old) Dijon. But was rather thick and may have equaled more. I used legs and thighs. We were both very pleased with the finished product and will definitely have it again. Also, it was so simple to make! Thanks for sharing.
I agree with Jennifer… a waste of good ingredients.
Did you use REAL MAPLE SURUP? Really need to use the real stuff, not high fructose corn syrup, like Mrs. Butterw…. etc. You get what you pay for.
This chicken is out of this world will make it again!!!!!!
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Good chicken recipe – not “amazing” like I expected but very good. Sauce is yummy. Also, overall very very easy to prep and cook. I served this with wild rice + roasted asparagus, which overall made for a very low-fuss prep meal, but looked fancy. Sauce was good – husband liked it. I would make again, but would also consider doing some breasts, since I’m more partial to white meat. Definitely worth a try!
450 degrees? That seems like the chicken would burn before it gets done. I want to try this recipe but has anyone had any problem with the temp that high?
I wondered the same thing, so I cut the chicken into bite-size pieces. They were cooked well enough that I think it would have turned out just fine if I’d left the thighs whole.
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Yuumm!!! We loved this. The temp was fine though I did turn the oven off about 2 minutes before the timer was up. Super easy and the fresh rosemary made it even better. As long as you don’t hate mustard, I highly recommend.:-)
I made this again last night in my new convection oven, set on 450 “bake”. A-ha! I finally got the nicely browned edges on top. This time, I used bone-in thighs with the skin ON. Added more sauce and flipped them at 20 minutes. Turned the oven off after 35 minutes and let them sit for the last 5. So, total 40 minutes in the oven, but only 35 at 450 degrees. PERFECT in every way. I will continue to make this chicken because it’s so easy, cheap and tastes wonderful. Thanks again!
Congrats on the oven, very exciting!
Made yesterday and the hubby thought it was “okay, not dieing to have again, but it wasn’t bad.” Should of probably bought regular dijon, not the peppered kind. I had to add more maple syrup to offset the mustard taste. After cooking, the flavors mixed together well. I broiled at the end to give a crispy texture. I thought it was tasty.
Made this tonight, expecting spectacular, flavorful chicken.. It was “ok” but probably not anything I’d make again, & not nearly as good as the reviews said.
We made this last night and really enjoyed it!
If you won’t like mustard don’t even try.
It was good i will use less mustard next time.
It was like omg this is the best ever and i have to have again tomorrow kinda thing.
If you won’t like mustard don’t even try.
It was good i will use less mustard next time.
It wasnt like omg this is the best ever and i have to have again tomorrow kinda thing.
I have made this before, @ 450 deg. oven temp. it burned up all of the sauce so I reduced the temp. to 350…perfection! Use only the best ingredients, and you will taste a huge difference opposed to using less expensive mustard or syrup.
Went to make this the first time intending to use Dijon and honey. All I had was honey mustard, buy it still turned out delicious! Making this again tonight with honey mustard and honey, white rice and artichokes.
This is a great mustard based barbecue sauce! I did not realize how easy it would be to make but will definitely keep this when we want barbecue chicken! Thanks!
This looks amazing and seems like a perfect dinner plan! Man pleasing chicken… hahaha!