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
I have this in the oven now and it smells great!
Is there a strong mustard flavor in this dish… I am so not a mustard fan but this just looks so delish!
I don’t like mustard either, especially dijon… However, I totally loved this dish and it wasn’t too mustardy!
I just made this today and I also do not like mustard of any type. However, I was cooking for Father’s Day crowd and figured if it was so good, me not liking it would be okay. Well, I have to say it was DELICIOUS! The only time I noticed a mustard flavor was on a bite with a thick coating of sauce so I just bumped those off with my fork. The chicken was completely amazing and a HUGE hit with everyone at the dinner including me, the anti-mustard girl!
This is in the oven right now! Can’t wait! My husband is not a big mustard eater either, so I used Dijonnaise instead. Hope it won’t taste quite so mustardy.
Replace the honey mustard with Oyster Sauce. Sounds odd, but is much more austere and great tasting too! Ive been making that with the maple syrup for 17 years.
What does oyster sauce taste like? Never been brave enough to eat oysters
salty
oyster sauce tastes nothing like oysters… it’s tangy and salty, almost like a thick soy sauce. and deeeelish!
I find it hilaroius that your name is Amber and you can’t stand mustard!!! I HATE mustard & my name is also Amber & I was also wondering if it had a mustard taste. lol
Good but would cut the mustard by half and add BBQ sauce for the remaining
Sort of has a curry taste to it, that’s why I would add BBQ sauce
Are you suggesting adding BBQ sauce because you like BBQ sauce with curry, or because that cuts the curry flavor?? I like curry flavor, and I don’t think I’ve ever had it combined with bbq flavor, so I’m not sure whether or not to try your suggestion.
I’d wager that she’s not a fan of mustard and that’s why she’s suggesting the barbecue sauce. I wouldn’t recommend the addition, as it’s going to change the flavor profile of the dish, which is savory– barbecue sauce is very sweet in comparison.
Replace the Honey Mustard with Oyster Sauce!
there is no honey mustard in the recipe
lmao
Are you using boneless skinless chicken thighs or just bone in? I want to make this tomorrow!
Yes that’s what she used, she states it under one of those pics up there.
There is NO honey mustard in this recipe. Under the photos she says “Pour your maple mustard mixture over them”. This means the mix you made when you added maple syrup and DIJON mustard. Reallly it’s a 3 ingredient recipe, very simple, very tasty. 🙂
Where would I get the rice wine vinegar? Thanks
In the oriental section of your grocery store.
Asian, not oriental…
*Things* are acceptable to be labeled “oriental” such as rugs and sections of grocery store…but never people.
if you spin a bunch of chinese, japanese, korean and vietnamese children on a merry go round too fast, do they get disoriented?
hahahahahaha sorry sometimes the comments are better than the recipe
Hahahaha
Hahahaha glad I read the comments!
Hahahaha! Thanks for my first laugh of the day!
Oh my gosh, please be POLITICALLY CORRECT. Just let that kink of stuff go
I don’t thinking advertising your kinkiness is pc….
Haha
Please stop being so sensitive and easily offended. I’m WHITE. Call me caucasian, call me cracker, call me whitey, call me white. I REALLY DON’T CARE! People need to get over it.
99 cents store has it & so does Trader Joes
I’ve seen it at Wal Mart before.
you can buy it at oriental stores.
This is the second time I have made this and it is even better than the first!
I made this and I don’t see what the fuss is about…mediocre at best.
I” was just thinking: HOW GREAT would it be if you wrapped these in BACON?!?!?!!
I thought the same thing! I have it in the oven now 🙂
It was delicious! I can’t wait to dig into the leftovers!! Thank you for sharing such an easy and savory recipe!
This looks amazing. I can’t wait to make it!
It is in the oven!
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Just made it and it was delicious!! I plated it with sauteed snow peas and some basmati rice. It please both me and my man! Thanks 🙂
…. and this is what we will be having for dinner tonight!
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Do you suppose this would be just as good with chicken breasts? My hubby doesn’t care for thighs!
Definitely! I’d cook the chicken breasts for less time, maybe 30 minutes. My mom really loves this recipe, and she has used it on turkey cutlets, pork tenderloin, pork chops, and every part of the chicken imaginable. I hope you both enjoy it!
I was just thinking of using this on the pork steaks we’re having for dinner tonight. Don’t have any rice vinegar though…maybe I’ll try some balsamic.
I’ve used apple cider vinegar before and it was fine.
finally, the question i had was answered. had to scroll through various digressions but none the less, FINALLY!ACV is okay to use. thank you!
oh yes, the pork, that makes so much sense! I’m making this tomorrow night.
I know this is a very dorky tech question, but how can I print just the recipe and ingredient w/0 printing all 15 pages of pictures and directions?
Caro- just highlight the recipe section then click “section only” when you print.
Thank you so much!! making this tonight : )
Just highlight the parts you want, copy them, and paste them into a new Word document. Then print.
In response to your feedback, I installed a print button at the bottom of each post that allows you to print with or without the images. Thanks for the comments!
I wonder if rice vinegar will be okay rather than rice wine vinegar?
Did it work?
I read that they are the same.
When I used the print button, it printed everything… comments included (34 pages). I didn’t see an option to print just what I wanted. But I’m excited to try the recipe! Thanks.
After you highlight the text you want to print, choose “Selection” on the print screen. It will print only what you’ve highlighted.
Not all web browser have the “print selectin only” option. Copy/paste into a Word doc works if yours doesn’t.
pencil and paper. give it a go?
Try printing pages 1-1.
Check out Printfriendly.com I use it for all recipe printing. will change your life
Highlight the recipe only, “copy” and “paste” on the body of an email and send it to yourself 🙂
If your a MAC user, screen capture is command + shift + 4 and it will forever change your life.
I made it with chicken breasts and the flavor doesn’t soak into the chicken breast like it does the thighs.. You can’t taste the favors at all with the breasts.
Thanks for sharing a great recipe that requires virtually no prep time! So many recipes say they’re easy, but they end up taking too long on busy nights. I can’t wait to make this tomorrow!
This looks amazing, but my family doesn’t like mustard. Does it come out tasting mustardy flavored?
The spiciness from the dijon mustard really disappears after this chicken is cooked. It doesn’t taste like mustard much in the end… it just has a very savory flavor.
Yes! Very strong mustard flavor and the house smells like mustard too! My family wouldnt eat it, too strong
I agree, it is VERY strong, and if you don’t like dijon, I highly recommend you skip this recipe.
I agree, I love mustard, but not dijon. I tried it anyway. And it was the most disgusting thing I ever ate. I was unsure of the combination of ingredients in the first place, next time I will listen to my intuition and not waste my time (or my families appetite).
Also 450 for 40 min. is way to long to cook chicken, thighs or breast…it should be 350 20 to 30 min.
Wow, easy there!! lol It’s just a recipe! Sometimes you have to try different kinds of foods to find out what you like. It’s all a matter of personal taste. Not everyone is going to like the same thing & it’s fun to experiment w/different typs of foods to find out what you & your family like.
Woah! It’s better to cook chicken at a higher temp. Any one who loves juicy, tender chicken knows thst. Also could be thst you got the wrong Dijon. I made this and it was great! The mustard flavor cooks out. And I added a few slices of green peppers and onion too.
I have to agree with half the other posters, my partner doesn’t like mustard but he loves this dish – the mustard flavour cooks out. And I use good quality dijon mustard, so not flavourless to start with.
Also the cooking time and temp has been perfect for me (all half-a-dozen times that I’ve cooked it) – which I’m thankful for because I am such a paranoid chicken cooker!
Wow, sure a shame you didnt like it cause I served to about 8 people and they all loved it easy to make not much of a fuss quick.
what about using honey mustard
Has anyone tried this with chicken breasts?
I cooked it last night with chicken breasts and it came out amazing! I cooked it for the full 40 minutes!
I tried it with chicken breasts. I definitely didn’t get any maple flavor, I just got a completely mustardy flavor. Smells and tastes pretty much like mustard, or honey mustard I guess. My husband liked it, but he likes mustard more than the average person. I didn’t like it, there’s nothing special about it at all, and I won’t be making it again. Yuck. 🙁
Is the word Yuck really necessary?
yes.
I thought it was an absolutley fabulous recipe. I mixed the ingredients and tasted tested till I thought it was scrumptious..Used boneless skinless chicken breast and it was wonderful!!
Did you use Pure Maple Syrup or the pancake syrup? I haven’t tried the recipe yet, but I’m guessing Pure is the way to go on this one.
I’ve made it with chicken breasts. So good!! I’ve also used it with boneless pork chops. Great. I don’t think it’s a strong mustard flavor. Can’t really describe it. Just a great flavor.
looks delish. can’t wait to try it
This looks interesting. Since I eat low carb, I’m going to try it and substitute sugar-free pancake syrup for the maple syrup.
Maple Syrup is a natural sweetener, whereas anything sugar-free contains aspartame which is very bad for you. It’s ok to go low-carb in a sense, but try to stick to ingredients that are natural and not processed.
I am a cancer survivor, and have done a lot of research.
So true, I used to use Equal on everything. About a year and a half ago I stopped using it after reading what it does to the nervous system, I am a nurse and 63 y/o and now only use blue agave and feel so much better. That did not happen over night but would never, never use artificial sweeteners again. Maple syrup is GOOD.
Try using Stevia. It is totally natural, no calories. It comes packaged as Truvia, I think. I grow Stevia in my herb garden in the summer, and this summer plan to dry and package it myself. You can order the plants online at http://www.richters.com. I ordered the “Crazy Sweet” version.
You gals should do some research on Xylitol. It actually has some health benefits without any of the bad stuff. It’s a wonderful substitute for sugar. Doesn’t leave the “after-taste” like Stevia, Equal, et.al.
Hmm…I just read a creepy article about Xylitol. I don’t ever plan on trying it!
whats creepy about xylitol? i ask because i use it a lot.
Just don’t let your dog get a hold of the Xylitol. A little bit in a few pieces of gum is enough to kill them. Almost lost our 85 lb dog to a few sticks of sugar free gum.
Who gives their dog gum in the first place? Smh.
I once caught Stella chewing a piece she snagged from the sidewalk. Beyond gross.
Some (most) dogs sometimes get into things they aren’t supposed to have. My dog will eat through the pocket of a pair of pants for one stray stick of gum left there.
my sister once left 2 packs of hubba bubba bubblegum out and my dog got them and ate both packs! he pooped blue and pink for a week!!
I am guessing that the dog just got ahold of the gum and ate it, not that the poster gave it to their dog. Now I’m SMH!
Our dog stole it out of a guest’s opened purse. Ate the entire brand new pack. He was very sick. Thankfully he pulled through.
Truvia is not a natural product, it is very processed.
Please don’t use pancake syrup. Have you read the ingredient list on it?
I wonder if it would work with sugar-free syrup. . .
Anything sugar-free is going to have artificial sweeteners in it, which is WAY worse for you than a little maple syrup. In fact, maple syrup is actually good for you…many cleansing properties, and is used in many detox diets.
Sometimes people eat sugar free for good reasons.
like to control diabetes or because sugar causes gastric distress.
Sugary things make me get the shakes/headache and I throw up.
I agree in general to avoid artificial sweeteners but not everyone can have natural sugars so artificial sweetener or stevia is a good occasional option for them.
There is an alternative to both! Try Xylitol, it is the same consistency of sugar, tastes like it, you can even bake with it on a 1 to 1 ratio! Xylitol is diabetic safe and actually really good for your body and your teeth, I use Xylitol toothpaste 🙂 and xylitol to sweeten my coffee and bake with. It’s a wonderful alternative, I highly recommend it!!
Where do you purchase that Xylitol??
I purchase mine online since I have trouble finding it at grocery stores. Just easier for me.
Goodness Gracious, such a fuss over 1/4 cup of pure Maple syrup spread over 8 pieces of chicken, besides most of it is either cooked off (like wine which just leaves the flavor) or it’s left in the bottom of the pan. I’m diabetic and used the maple syrup and my reading was the same as after any other meal. That tiny bit of maple syrup is definitely not going to hurt so why fuss over substitutes unless you just don’t like maple flavor. I followed recipe exactly – no strong mustardy smell or flavor – and my family loved it! The only fuss was who was going to get to take the leftovers for lunch today. THANK you very much for a wonderful recipe – it will certainly be used in this household many times in the future.
Thank you! I’m glad your family enjoyed it!
You couldnt have said it better! The maple syrup also gives this chicken it’s caramelization! (sp) – you know that semi-burnt look to the top of the chicken. I dont think substitutes would do that and that really adds to the taste and prettiness of the dish! I used pure maple syrup (100%) and the mustard….I doubled the recipe….and added a few of my own spices, and fresh herbs on top BEFORE baking. It was delicious! My company loved it! I also am diabetic….as well as a post operative gastric bypass patient, and this “sugar” did not effect me. Again….the chicken doesn’t become sweet…it just helps give it a savory taste and very charred tops which is wonderful! I will make this again and again!
Anyone tried this in the crockpot? Think it would work?
I was wondering the same thing. I want to make mine in the crockpot next time but I am not sure if that would work.
Doing it now….4 hours on high. It looks and smells as good as it did when we made it the original way. I did double the sauce to ensure we had enough liquid.
So how did it turn out in the crock pot? I work of an evening and my husband and I cook every evening where we work. So I am anxious to hear how this turned out in a crock pot.
Would it be even better if you made it a few hours ahead and let it marinate a bit?
I can’t imagine it getting any better, but extra marinating time never hurts!
Yes, what the PP said! Anyone know how to convert this to a crock pot recipe!?
I would really think that it doesn’t need any converting! There’s enough liquid that the chicken should cook just fine!
Thanks! I’m cooking challenged!
I cant wait to try this tonight for dinner!!! Looks BOMB!
Sound delicious! I am looking forward to trying it. I bet it would be great as a marinade for grilling as well.
Want to make this ASAP!!! Since we’ve never had it, and don’t know the flavor, what sides would you suggest to serve with it that would go along nicely?
The flavor is so savory that I definitely suggest serving the chicken with lighter vegetables to balance the meal. Steamed broccoli or snow peas would be great. A tomato salad would be nice too. But in cold weather, mashed potatoes would help you soak up all of the extra sauce 🙂
I would serve it with a “summer” vegetable. Zuchinni, summer (yellow) squash, brocolli or green beans.
If you have a hubby like mine who needs carbs with every dinner, I’d go with steamed white rice.
During the winter, I would serve with mashed potatoes and steamed asparagus or green beans.
Whatever you decide, I’d say to keep the sides simple. This chicken is the “star” of the meal for sure! 😀
I’ve made tilapia like this before and it was amazing!!!
Yum!!
Okay, I know this sounds terrific, but my hubby HATES HATES HATES mustard – — so what would you suggest to change up with the mustard?
I absolutely hate mustard also, but thought I would try it. It does not taste like mustard after being mixed and cooked. It has a very nice flavor to it. I would suggest you try it and don’t tell him until after he tries it.
I haven’t tried this recipe yet [going to tonight or Monday night] but I have tried a breaded chicken breast recipe that has you do an egg-mustard wet coating before breading, and it had about has much mustard as this… I couldn’t taste the mustard at all after I was done, just a nice flavor. So I would say go for it!! 🙂
[Similarly, I cooked this garlic lemon chicken pasta for my boyfriend a week ago and it called for 6 tbsp of lemon juice — he hates lemon juice taste — and he couldn’t recognize that it had any in there; he just kept saying how good it was. I have no intentions of ever telling him that there’s lemon juice in there… 😛 hehehe]
I don’t know why people say it doesn’t taste like mustard. It not only looks like mustard but smells and tastes like it. Strongly. If he hates mustard, he will probably hate this too. I love dijon mustard and honey mustard, and I thought this recipe was awful. I would suggest doing a completely different recipe.
Leia, it sounds like maybe you did something wrong if everyone else is saying it didn’t taste anything like mustard.
I made this tonight for my family. I was super excited about this recipe because it sounded delicious and so many people were raving about it. I followed the recipe exactly, but my family and I were not happy with the taste of the chicken. The mustard taste was there and it kind of overpowered the maple syrup. I am not a fan of mustard, especially honey mustard. It wasn’t horrible, but I won’t make this again. If you do not like mustard, then you should try a different marinade. If you like honey mustard, then this is a chicken recipe for you.
I agree…I made this for dinner tonight & the mustard was just too much for me & overtook the flavor of the other ingredients. Either try another type of mustard or another recipe altogether…
If you used honey mustard, you did not follow the recipe exactly. The recipe calls for dijon mustard NOT honey mustard.
Honey mustard has a stronger “mustard” flavor than dijon. Not to mention, I know I wouldn’t want to combine honey with maple syrup. Two sweeteners. The recipe calls for a spicy dijon and a sweet syrup. As opposites, they compliment each other nicely.
I agree…
I couldn’t disagree more. I am not usually a fan of dijon mustard, but I loved this recipe. I thought the maple syrup and rice vinegar combined with the mustard created an entirely new flavor. It’s so easy, it’s worth giving it a try in my opinion.
Not all taste buds are created equal. I’m sure it depends a bit on your ingredients too.
My husband doesn’t like mustard at all, especially Dijon, but I decided to try this tonight anyway and it turned out AMAZING! He had no idea there was mustard in it, and I’ve kept it a secret so I can make it again. This is seriously one of the better recipes I’ve come across on the internet. 🙂
Forgot to mention – I didn’t have any rice vinegar so I used apple-cider vinegar. Don’t know if that would make a difference or not, but the end result was absolutely delicious!
I’ve read every comment, and am so curious as to why everyone has had such different results! I made it tonite, using Grey Poupon, real maple syrup (grade A, but I’ll look for “B” next time), and rice wine vinegar and boneless skinless thighs. I patted down the raw chicken with paper towels to dry it as much as possible before putting the sauce on. It didn’t take the full 40 minutes to cook. I did notice the mustard taste significantly toned down the longer it cooked. It wasn’t grainy at all. I didn’t think the mustard taste was very strong. If you like honey mustard, you will love it. I didn’t say anything to hubby when I made it, and on his first bite he put down his fork and said “WOW”. Next time (and I know there will be one!) I will make rice to go with it, I had lots of extra sauce that went to waste. I used a glass casserole dish, and the top rim, above the sauce is still soaking where it is burned on. Everything from the sauce line down just rinsed right off. I know some people talked about putting tinfoil on the pan, just wondering how the vinegar might react with the foil???? Could that be one of the issues? Next time I will use my Pampered Chef Baker. I think the sauce could use a little thickening up? My maple syrup was very runny.
I made this recipe in an aluminum baking pan, and it turned out great.
Was deciding how to cook some thighs for lunch today for guests when I saw this recipe so tried it right then. I’m not a big fan of mustard sauces but LOVED this one! I plan to make it again for guests this summer. The sauce was delicious over the rice I served with it! Thanks. Foil makes cleanup easier but I’ll probably just use a baking dish next time. No big deal!
I always spray a little Pam in my pan or baking dish before I begin to cook and it saves me a lot of work at clean up
I think these comments are insane!!!! It’s a DIJON MUSTARD recipe. If you don’t like dijon mustard or any other mustard, you should probably keep looking elsewhere. How can you try the recipe and then complain how much it tastes like mustard? Call me crazy, but if I make a dijon mustard chicken recipe, I kind of anticipate and look forward to it tasting like mustard. Sounds as crazy as trying a bbq chicken recipe and complaining about the bbq taste. I plan on trying this for dinner and you know the best part…….I bet it will TASTE LIKE MUSTARD.
Amanda, I read your post with amusement, and was thinking the same thing. I loved the recipe, but more importantly, so did the rest of my family.
Lol exactly!!!!
It has mustard listed as one of the few ingredients… If you don’t like mustard at all, WHY would you even ask about THIS recipe??? Some people are very strange.
About to make it now!
Xoxo
Thanks for your post. I was thinking the same thing. What is wrong with people??? LOL
This is the 1st time I ever saw a picture of food and ran out and got the ingredients. I had a little snafu there though. Rice Wine Vinegar – can’t find it. I looked by the vinegar and the Ethnic foods – couldn’t find it anywhere. Any advice? Any brand I should search for?
Thank you!I buy rice wine vinegar at Trader Joe’s, but I think any white vinegar would work with this recipe.
Try the Asian foods section.
I found it at Walmart, it’s by the white vinegar in the salad dressings aisle. I bought the Star brand because it comes in a cool bottle
I bought mine off of amazon. I am cooking this recipe right now! Can not wait to taste it!
I can’t wait to try this for dinner tomorrow night! It looks mouthwatering.
Question: I love mustard, but hate honey-mustard, and I’m not crazy about sweet flavors – but everyone is saying how good this is, I’m tempted! Is the sauce sweet? Is it reminiscent of honey mustard?
The sauce isn’t sweet at all. It’s very savory. I hope you like it!
That was exactly my question as well, since my partner does not enjoy noticeably sweet flavors on any main entree. Yay! Gonna make it for dinner tonight!
450°F ….the entire cooking time? Thanks.
Yes.
This dish was D-Lish! Mine didn’t brown as beautifully as yours did and the only thing I can think that I did different was I used regular syrup cause that’s all I had in the pantry. I made your Slow Cooker Chipolte Stewed Beef w/ Polenta yesterday and that was fabulous. I didn’t have the actual whole chipolte peppers, so I substituted a can of crush tomatoes that had chipolte’s in it and the dish was amazing!
I made this for dinner tonight and it was excellent. Everybody loved it.
I made this and garnished it with fresh cilantro instead of rosemary. It’s very good!
Do you think this could be made in a Toaster Oven???
Any suggestions as to what I should serve as a side dish?? I really want to make this but cant seem to figure out what you go good as side! Thanks!
I agree – trying to think of some sides that would go well with this.
Someone that has eaten it before, what would side well with it? Healthier options 🙂
Roasted green beans
Unfortunatly my man HATES green beans haha.
I am making it now with Rice Pilaf and Roasted Garlic and Bacon Cauliflower (recipe is on my page). Cant wait to get it out of the oven and dig in!!
I made this for dinner last night and served with twiced baked potatoes and parmesan roasted broccoli. So yummy!! I can’t wait to try again on chicken breasts and/or pork chops. Would love to know how to get the nice roasted look though. Mine didn’t brown like the picture… Any suggestions?
Do you use ‘real’ maple syrup or maple flavored pancake syrup?
Real maple syrup.
This looks great! Maple syrup in my area is $8 for a small bottle and $15 for the larger size. Yikes! What about regular syrup and add maple flavoring?
I’d recommend looking on Amazon.com – they have much cheaper prices for real maple syrup than I’ve ever seen in stores. I’ve paid around $20 for 32 oz. Oh, and grade B tastes so much better than grade A!
I found a bottle of Food lion brand 100% pure maple syrup. Honestly….messing with this recipe would not produce the exact results. The browning comes from the maple syrup in my opinion….and I left my chicken uncovered. (didnt say in the recipe) I followed the directions, and it turned out great!!!
Just wanted to comment again- I’ve made this twice now and it is AMAZING. It is a family favorite now. Thanks! (use real maple syrup!)
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Maybe its a typo, but all poultry should be cooked to 165 degrees. The recipe sounds great, but wouldn’t want anyone to get sick.
Maybe you read it wrong? It says 165 degrees.
I’m really looking forward to this for dinner tonight, but mine doesn’t seem to be browning as well as your is?!?!
I just made this for dinner tonight and I found the mustard taste very overwhelming. Mine also didn’t brown up like yours did. My boyfriend wasn’t fond of it but I may have to try it again with less mustard.
Thanks!
I made this last night and had the same problem… It also had a grainy texture, we both hated it. Needless to say, I won’t make again… Maybe I did something wrong, but I doubled checked as I was assembling. Oh well… 🙁
I also had this problem. 🙁 Not sure what I did wrong. I followed the recipe but it wasn’t smooth, very grainy texture and just a mustard taste, nothing special. My kids and husband wouldn’t touch it. Oh well….
I used half honey mustard and half dijon only because I forgot to get more dijon and added a little bit more mustard cause didn’t like the maple taste, kind of dominated it but could been the brand too and it was sugar free.
If the sauce looks grainy when the chicken is done baking, try giving it a whisk. You probably have a mustard emulsion issue- like when making a dijon vinaigrette.
There is brown spicy mustard which has horseradish in it…and it is grainy and then there is dijon mustard. You can tell the difference in them by looking at the bottle when at the store. My mustard was smooth as silk coming out of the bottle. These people who are not getting the results are not buying the right ingredients.
I made this last night and I was so disappointed. It smelled delicious as it was baking, but tasted chalky. Maybe the store brand of dijon wasn’t good. I used light amber maple syrup b/c it was the cheapest, and used white wine vinegar b/c that’s what I had on hand. Maybe it was the vinegar that changed the recipe.
I used white wine vinegar too and it came out great.
Made this tonight, garnished with fresh cilantro. So good!!! My husband, toddler, and very picky 25 yr old brother approved. There were no leftovers!
Found this on Pintrest. Had it for dinner tonight and it is a keeper! Thanks for a great and easy recipe!
Ditto the above! Husband loved it
This was so very very good my husband even loved it, he asked me to make it again…. Thanks for the recipe, this will be a regular
i made this tonight and what a hit. it was sooo tasty. i can’t wait to make it again. by the way, i would use real maple syrup if possible. much better flavor.
Would regular vinegar work? I don’t have any rice wine vinegar and don’t really want to purchase it since I don’t ever use it in my cooking. Thanks!
you should just get it. It’s not very expensive and it’s a super versatile item that won’t go bad. If you make rice or salad on a semi-regular basis you should have no trouble using it up. Regular white vinegar is more biting and abrasive which is why it’s used for cleaning a lot. The rice vinegar is much more mild and sweet so I think it would make a difference…
I agree with Grant. Other commenters have used other vinegars, but try an vinagrette using a rice vinegar for a light summer taste, or on asian salads. Worth it!
Oh my goodness, this is sooo yummy!! So easy, I will be whipping it up regularly for the family………and for when I have friends over, anyone would be mad not to love it! The rosemary at the end is a must, yum-my.
It was good, but not amazing. Don’t think I’ll make it again.
I don’t have any maple syrup – would honey or agave work, or regular pancake syrup?
I love the maple/mustard combo. I use Bourbon instead of vinegar for an extra kick.
Doing this up now with center cut pork chops!!! Using Mrs Butterworths as syrup though! Will let you know how it turns out! For those wondering on sides…I’m serving with steamed brown rice and squash!!
Made this last night for dinner and it was truly a hit…I’m definitely making it again. Thanks bunches!!!!
Trying it tonight.. Hoping it turns out well!!! Sounds delicious.. Serving with string beans an rice