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
Making this right now, adding a tbsp of apricot jam for a bit more sweet. I made this a couple months or so ago and it was a hit. I dont even like mustard lol. Neither does my daughter but we gobbled this up. Cooking with dijon is much diff than eating it on a sandwich lol. It’s cold again today so baked potatoes for a side.
I made this tinight for the first time., instead of using thighs I used breasts. It came out moist but there wasnt as much sauce. I plated it with couscous and asparagus and mushrooms. Delicious
I just wanted you to know that I included your recipe in a roundup on my site today of transition into Spring dishes.
Thank you!
I have seen this recipe around and kind of thought – ew mustard. But I went ahead and made the leap and it was VERY good. My husband took one bite and said “you’re making this again.” And it’s so easy and inexpensive to make! Thank you!
Loved this recipe….easy and yummy, except mine did not brown up like the picture. I follow recipe, wonder why it didn’t get crispy looking???
Every oven is different- try giving it a quick session under the broiler at the end until it browns nicely.
We put it under the broiler for the last few minutes and that seems to do the trick.
Made this last night for dinner. I completely forgot about the fresh rosemary, so I used dried and it was still wonderful! Thanks!
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My kids and husband loved it! This is not a recipe that needs any tweaking. Will be making again and again.
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Do you bake it uncovered? It looks like it since the chicken is nicely browned on top. It looks very yummy, and I am going to try it.
Yes, bake uncovered.
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Can I use red wine vinegar instead of rice one? I don’t want to go to store haha
Found this recipe a few weeks ago; making it for the 3rd time!!! Love this flavorful and easy dish. I added a wee bit of siracha sauce to the original recipe.
I served with roasted root veggies. Yum!
Thanks for sharing!
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OMG!!!! This was so delicious!!!! My husband couldn’t believe how yummy it was!
We’re in heaven!
I’m making this right now and so far it smells amazing!!!
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