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 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.
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.
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
Absolutely loved it.I’m making it again
good
good
very nice
Its a great recipe and its my go-to for when I’m short on time & ingredients.
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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?
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.
What if you don’t have rice wine vinegar what can you replace it with really want to do this dish
Try apple cider vinegar
Can it be done with breasts?
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.
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.
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!
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.
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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Made this many times, it is the families favorite!
It is very is easy with quick prep time. In one word “delicious “
Can you make this in the crock pot?
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i love this meal…hoping to try it soon
Can this be made with Trader Joe’s frozen chicken thighs
Add a little cumin and curry to this and double the sauce and it’s to die for.
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.
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!
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!!!
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.
Can you get it online? Maple syrup the real stuff can be pricy. Try the store brand?
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.
We’ve made this countless times and it’s always a favorite. Just curious if someone has made these with bone-in thighs?
Yes, we use bone-in thighs all the time. Lower temp a bit and increase cooking time.
Can this dish be frozen, once cooked?
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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Can I used chicken legs for this?
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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.