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
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I made this for my family tonight. It was awesome. I tried making it yesterday with store brand ingredients and it just didn’t seem right so i waited and made it today. I bought “Grey Poupon” dijon mustard and 100% pure maple syrup. I found that good quality ingredients are a must. If your using cheap ingredients don’t even bother. This recipe is fantastic. YUM, YUM!!!!
Any ideas for mustard substitutions? We don’t like it.
You cant taste the mustard
I agree…the taste is not mustard or maple. These ingredients when cooked with the chicken combine to create a unique taste..YUMM…that’s it the taste is just YUMM.
maybe go for a recipe that doesnt require it as a main ingredient.
HaHa! That was funny!
LOL
And what about something to sub for chicken? I can’t have chicken or mustard or syrup. WHY WON’T THIS RECIPE WORK??
LOL!! My sentiments exactly! Gah!
Reduce mustard to a third o recipe and add 1/4 sweet teriyaki sauce. It’s Devine .
I tried this and thought it was good, but not in love with it. Will try it again with 100% pure maple syrup which the recipe didn’t indicate but I read it in one of the comments. I wouldn’t use a knockoff brand of Dijon mustard, they are not all the same. The fresh rosemary added that extra flavor, but use it sparingly, it is strong.
Just so you know, when a recipe calls for orange juice, it doesn’t mean Sunny Delight…it means orange juice. If it calls for eggs, it doesn’t mean egg beaters or an egg substitute. Maple syrup is maple syrup…not crappy pancake syrup(Mrs. Butterworth, Aunt Jemima etc). Now you’ll know in the future that if a recipe says maple syrup, it means maple syrup.
If this is the same anon person replying to multiple postings…you are bitchy and need a time out. Grouch.
It’s not the same person, but I can be bitchy. 🙂
HAHAHAHA Now that was Funny
wow…a bit moody are you?
Thank you… I keep seeing reviews on recipes that say things like “Well, this wasn’t very good. I replaced the butter with applesauce and decided to switch out the hot sauce with ranch dressing and for some reason it just didn’t turn out well for me. I give it two stars.”
I love your comments. Why be anon? stand by what you say. Be proud!!
You’re right, but there’s a difference between subbing “butter with apple sauce” and reading “maple syrup” in a recipe and not immediately understanding “100% maple syrup.” Comments are only helpful if the TONE is helpful, as opposed to condescending.
Anonymous is right. Maple syrup is maple syrup. It always means 100% maple syrup. Maple syrup NEVER means pancake syrup, which is artificially flavored corn syrup.
WOW! lol. This is a first for me.. cat-fight bitch slapping on a recipe blog..
I agree, someone is just being bitchy.. I would recommend you get off this blog, and find a nice young man.. hell, any man will do! You’re welcome.
Wow… I agree, snide remarks on a recipe blog it totally uncalled for.
Get serious. No doubt MOST of us roll out eyes at some if these posts. Maybe the anon poster has little tolerance for ignorance. I think it’s funny.
Made this for dinner tonight it was really good! I added about 1/4 cup finely minced onion to the marinade. I didn’t know whether to cover the chicken or not so I covered it for the first 1/2 and uncovered it for the last 1/2 of baking. Next time I’ll bake it uncovered the whole time as the sauce was a bit thin and the chicken didn’t really char at all. Will make again for sure though – easy and delicious.
What temp did you use for the oven?
450
Can you recommend a different vinegar? We have a rice allergy in our household.
I’ve used apple cider vinegar (because I didn’t have any rice wine vinegar at the time), and it was great. I’ve made it quite a few times.
What is Rice/rice wine vinegar? Is it different from rice wine vinegar?
Can you use chicken breast instead of thighs
yes, I made it with chicken breast. I have also had this sauce n pork loin . Mmmmmm GOOOOD !
I think there is Rice Vinegar, and then there is also Rice Wine Vinegar available, when you are looking at the grocery store… so the recipe is just stating you can use either/or. I bought Rice Vinegar. I assume there is Rice Wine Vinegar available as well.
oh I see, thanks!
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Can you use chicken breast?
No. It will make napalm if you use chicken breasts.
Wow anonymous, you really are a snarky little. **** aren’t you? Didn’t anyone ever tell you that people who use sarcasm are really angry underneath? Take it out on the source, not on well meaning people who are asking valid questions or making innocent comments.
Sincerely, a Ph. D.
P.S. no charge for the advice
Sarcastic, benign comments are welcome here. Mean-spirited, derisive comments are not.
I would reduce the heat to 350 and check. after 25 minutes if you use boneless skinless chicken breast.
Absolutely wonderful!
Finally got around to making this. My husband is a mustard fiend, so I figured I couldn’t go wrong! I read a lot of the comments. I didn’t have exactly everything needed, so I will be trying this later when I do. I added a bit extra of maple syrup since I was using the fake crap, and I added a few tablespoons of honey mustard to sweeten it up a bit just in case the dijon was too strong. Also added a bit of white wine to the mix. No fresh rosemary so I put in a bit of poultry seasoning with the sauce. It is really quite good, husband liked it a lot 🙂 Thank you!
If you have a rice allergy then use half apple cider vinegar and regular white vinegar. Or if you don’t have rice vinegar or apple cider you can use white vinegar with a couple of pinches of sugar added to it. Rice wine vinegar is a sweet vinegar.
ooooo. thats good to know!
thanks
Would this taste good in crockpot??
Tried this tonight and it was great!!
Im a bit confused…this recipe seems incomplete. it says a foil lined dish or pan….so foil under it? But I dont see that in the photos. also there is no temp to cook it on. just looking for the final details….please help
The very 1st thing it says to do, is heat your oven to 450 degrees !!!!
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i have boneless pork chops…will they work?
was wondering the same thing 🙂
I have made this with pork chops and it was very good!
I made this tonight and it was a big hit! I am going to sit down right now and write this recipe on a recipe card to keep. Thanks for sharing!
Loved the idea but fell flat in my translation. Cooking is taste and art..I am not artistic and this just wasnt to my families taste. Kudos to those who suceeded and loved it..I could eat the picture up!!
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Made this last night for the second time- was even better because I used real maple syrup. Used boneless breasts both times because I don’t love thighs, cooked at 350 this time because it turned out a little dry the first time. Took just over 40 minutes at high altitude. My husband and I both loved it, I will definitely make it again!
I am going to try this tomorrow night, and I always use real maple syrup, real butter, etc., never fake stuff, but I don’t like dark meat, so I will use chicken breasts and wings and cook at 350, as someone suggested. I really get a kick out of the comments – even “bitchy” ones. I get most of my recipes from pinterest lately, so please keep them coming.
I’ve been making this recipe for several months now, as written, and my whole family loves it. It’s delicious. So simple, inexpensive, and not bad on the waistline! Thank you so much for sharing :).
Just wondering what goodies you served up with the chicken? Potatoes, rice, beans? Greens? Thx!
Love the recipe but really love the comments, even the “bitchy” ones.
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made this last night and it was delish! even my picky eater son ate it. will definitely make it again and will add the green onion next time. yum!!
I keep on making this fantastic recipe and it keeps on turning out great each time. Made it for dinner for the 6th time. Leftovers (if you have any) are really great too. I just had this yummy chicken over a scoop of white rice and heated it for a couple of minutes in the microwave. Still good, good, good.
Well, my men were pleased with it. 🙂 I realized at the last minute that I was out of rice vinegar, so I used White Wine vinegar, and I think it worked well. I didn’t quite get that deep color and crispiness that the picture looked like, but it was excellent. You definitely want to make sure you have a good dijon for it– I use the grainy country style kind, and not the cheap stuff.
Do you think using chicken breast instead of thighs will make the chicken come out drier ?
OMG! This was very Good and Tender
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It was great..I served it w/ brown rice. My boyfriend & his bff loved it. I didn’t even get seconds!
Such a bittersweet feeling!
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Wow. Really, really enjoyed this recipe. Also really enjoyed the fact that this took me probably less than 5 minutes to put together. My husband really liked it too, and he’s impossible to please. Definitely making it again!
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This dish was delicious!! I added some red chilli pepper flakes to the salt+pepper rub, but other than that, kept it the same. I had rice vinegar and white wine vinegar at home, so i just used the rice one. I really don’t think it matters though.
This dish is tasty and easy to make, love it! Probably not the healthiest, but whatever, I’ll live.
I am in the process of making this and have no doubt it will be good. We used to buy a brand – Bone Suckin’ Sauce – that this emulates. It was AWSOME!!. This looks and tastes the same. Thanks for the post!!
Made this tonight for Vday. So good! And my bf loved it as well.
Does the chicken have a sweet flavor to it?
The Maple syrup gives it a sweet taste.
I made this tonight and went right by the recipe but it doesn’t remotely look like the picture – no browning or charring. It tasted pretty good but not as good as the picture looked.
I didn’t like this recipe at all. I would not make this again. I like mustard, but this just tasted like chicken thighs covered in mustard mixed with a pine tree. I used the exact ingredients called for including real maple syrup. I would not recommend this recipe.
Can you use red wine vinegar??
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Has anyone tried this recipe in the crock pot? If so, how did it turn out?
This is PHENOMINAL. I’m not even a big chicken fan and this is so melt-in-your-mouth amazing. My boyfriend adored it too. We used grey poupon for the mustard, pure Vermont maple syrup and used apple cider vinegar cause it’s what we had on hand, but otherwise followed the recipe exactly. Thank you so much for this recipe!
Made this tonight, left the bone in for more flavor. It turned out sooooooo yummy! My man said “This man is pleased.” I served it with roasted cubed butternut squash and roasted broccoli. A perfect dinner after a hard workout!
I make this chicken recipe this past week and I LOVED it. The chicken was verrrry tender and flavorful. I marinated the meat in the mustard mixture overnight then baked it the next day.