1. Absolutely loved it.I’m making it again

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2. good

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3. good

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4. very nice

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5. Its a great recipe and its my go-to for when I’m short on time & ingredients.

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7. I’ve made this many times. It is delicious how-
   ever my sauce is always too thick and too little
   left to be able to be able to spoon any over top
   Any suggestions?

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   • You could easily double the sauce to make sure you have extra to spoon over the top. If it’s still too thick you could add a little bit of water.

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8. What if you don’t have rice wine vinegar what can you replace it with really want to do this dish

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   • Try apple cider vinegar

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9. Can it be done with breasts?

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   • I used about 3 lbs of breast Pieces. Double all the ingredients, Cooked it for 40 minutes. Let it sit for 5 Min, then tasted it. It didn’t work for me. I was expecting Fanfares & rockets red glare. No such luck. there was no real interplay between the mustard & the Mayple syrup. The chicken was dry and chaulky to the taste. It was a simple recipie but didn’t come together FOR ME. Sorry.

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     • Chicken breast is not nearly as forgiving and flavorful as chicken thighs are. 40 minutes, it sounds like it was over cooked. Chicken thighs are hard to over cook but they do take a bit longer. Rockets and fireworks? Maybe not but it is pretty good with thighs. I use this as a simple weekday dish. The flavor for the effort I think is the surprise.

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     • You need to use boneless thighs not breasts!!!!! What else did you forget in this recipe because everyone I have made it for LOVED it!

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     • You can’t use breasts for this recipe If you want a juicy, tender result, you need thighs, they have more fat and don’t dry out . I’ve made this a lot and always use apple cider vinegar.

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     • This is a real pet peeve of mine. If you don’t follow a recipe to the letter, how in the world are you going to know how it is supposed to taste? Sad. This is a great recipe with thighs.

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10. Pingback: Maple Dijon Chicken Thighs (Paleo) - The Barivangelist

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12. Made this many times, it is the families favorite!
    It is very is easy with quick prep time. In one word “delicious “

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13. Can you make this in the crock pot?

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15. i love this meal…hoping to try it soon

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16. Can this be made with Trader Joe’s frozen chicken thighs

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17. Add a little cumin and curry to this and double the sauce and it’s to die for.

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18. This chicken is unreal. I always make a double batch so I can eat it all week long. Everyone
    who has ever had it at my house wants the recipe. I do add more rice vinegar and some roasted (dried) garlic… Thank you so much.

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19. My oven at 450 for an hour would char these! Making now but at 350. Might have to turn up while keeping any eye on it!

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    • Read the recipe people, it’s not ONE HOUR! I agree with other posters EVERYONE I have served this to LOVED it AND wanted the recipe-it’s amazing!!!

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20. Can I substitute the maple syrup for brown sugar or something else? I know it won’t be the same but maple syrup is really expensive where I live.

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    • Can you get it online? Maple syrup the real stuff can be pricy. Try the store brand?

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    • Yes. I just subbed honey for maple syrup and 1/3 cup honey = 1/4 cup maple syrup is the conversion. Honey is not as sweet and it tasted still sooo good.

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21. We’ve made this countless times and it’s always a favorite. Just curious if someone has made these with bone-in thighs?

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    • Yes, we use bone-in thighs all the time. Lower temp a bit and increase cooking time.

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22. Can this dish be frozen, once cooked?

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23. I don’t eat dark meat.
    So I went ahead and tried this with chicken breasts- skin on and with bones. It turned out PHENOMENALLY!
    I first marinated the chicken in the rice wine vinegar, maple syrup and Dijon mustard for about 5 hours. Then I put everything in the oven, but on 350. I just allowed it to bake slowly and I basted it throughout. When the skin was brown I placed foil over it and continued to bake it until done.

    It was incredibly moist and flavorful. You can totally use chicken breasts, but just have to be more careful.

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    • C68.9) NBC n m4gjoo&d was w we

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24. Pingback: Easy Maple Dijon Chicken with Bacon - Creations by Kara

25. Can I used chicken legs for this?

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27. I made this tonight and it was FANTASTIC!!! I doubled the recipe for the sauce because I was using a little more chicken and it was JUST enough. I didn’t have maple syrup (can only imagine how good if I did!), but I used Agava Nectar in its place. Also added one tablespoon of Worcherstire sauce.

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29. What side dishes go well with this?

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    • Roasted broccoli…same oven temp just put in oven 20 minutes before end of cooking time.

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    • We almost always serve over rice (sometimes rice that has been cooked in chicken stock with dried cranberries added at the end of cooking and roasted nuts added at plating).
      Have made with cold broccoli salad (think the kind with a mayo based dressing and chopped red onions, apples, roasted pecans and chopped bacon).

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30. I never leave comments but I have to for this. I made this for my family last night (stuck to the original recipie) and it was fantastic. I did double the sauce and did not regret it! I will definitely be making this again!

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