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
You can’t even see the recipe EVER because an ad runs over it with no close button. Really annoying.
That’s too bad you can’t see the recipe because this is some damn good chicken!
Same problem.
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Does the maple syrup make it sweet? That doesn’t sound very good.
It is amazing, not too sweet. You should try it – so delicious!
The syrup really doesn’t make sweet at all, hardly noticeable but it must balance out mustard somehow and I know it helps to get the nice color on top of thighs.
Don’t judge this flavor explosion unless you have made this dish!! I doubled the recipe and my family young & old devoured it. I took it work and the same thing! It is delicious. Will add this to a weekly rotation. Thank you for having the courage to explore the combinations that made this dish pure perfection. I made a parmesan garlic rice to serve with it and it tasted better than any restaurant chicken I have ever had. TY!!!
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This is surprisingly good, I can’t figure out why but it is! Surprising cause it’s super easy and a lot of mustard but every time I make it I’m pretty impressed. The mustard mixes with the chicken juices to keep it moist and the maple syrup caramelizes the tops to make it look nice and golden. I do often add minced garlic and other dried herbs but great recipe. Thanks for sharing!