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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I’m very impressed. I had two very skeptical men eat this chicken for dinner. The both agreed it was delicious and not mustard-y. Well done.
Thanks! I am glad you all enjoyed
I loved this and my nephew had doubts. Well when he tasted it, they went away. I’m having it again for dinner!
Thanks!
What did you pair it with?
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Delicious!!!! Love everything about this recipe. A family favourite for sure!
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Can this be made in the crockpot?
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Just made this in a Dutch oven. I did leave chicken marinating an hour first while I started a fire, then put on 45 minutes at probably 350, before loading the top lid with six more charcoal for the last ten minutes. crisped up nicely. Added quinoa cooked on side to pan with fresh rosemary and some morels we found -hid the melted fat from the chicken skin. Threw in corn and pea leftovers for extenders but wouldn’t do that at home. Excellent – thank you. Also used the sirocco to “man it up” but the ladies didn’t mind. Course there is a rule in the west about critizing the cook.
This was so easy and delicious! Followed the directions exactly except for the fresh rosemary. I had about 1.75 lbs of chicken thighs and there was a bit too much sauce so next time I’ll just cook more
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Where can I find rice wine vinegar.
At the supermarket, usually stocked with either the vinegars or the Asian ingredients. It can also be called “rice vinegar.”
Making it again for dinner tonight! Haven’t made it in a year, but it’s the best quick chicken recipe I’ve ever made! And the men love it!
I have been looking for a recipe with chicken and mustard to use up mustard I have in the frig – it looks like I’ve found a winner! Thanks in advance for what looks like a delicious addition to my kitchen rotation – and I have all the ingredients on hand already! I will post again after I try this recipe . . .
is this rice vinegar necessary?
In my opinion–absolutely! Either rice vinegar or some other tasty “gourmet” vinegar, totally makes the dish.
I haven’t tried the recipe without the vinegar to see if it’s truly necessary, but the tartness of the vinegar likely balances the sweetness of the maple syrup. Other commenters have had success using other vinegars, like white wine vinegar, but I haven’t tested those replacements either.
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Has anyone tried this with chicken breast?
Yes, and with tenders. Works ok, but boneless, skinless thighs are best!
Did you cook it for the same time/temp using breasts?
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Making these tonight, cannot wait, it looks delish! Making two alterations because it’s what I have on hand…spicy brown mustard and white wine vinegar.
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Do you think this could be made ahead and possibly frozen somehow? Would love opinions and ideas on this. Thanks! Made it once with skin-on chicken legs, and it was good, but I think skinless is probably the way to go. More flavor.
Once baked and cooled, I think this chicken would freeze and defrost very well, although I haven’t tried it.
This was awesome! Baked potatoes at the same time and served with slice portabellos sauted in olive oil and garlic. Thanks for the great recipe!
This recipe looks great! Do you have to use pure maple syrup or can you use a brand like “Log Cabin” etc
This question has been raised frequently by other commenters, and feedback has been mixed. Some say yes, others say no. I have only made this recipe with pure maple syrup.