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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We didn’t eat it yet. However, I followed recipe to a tee and doesn’t look nice and red but rather mustardy like the picture of sauce in the bowl. What gives it the red looking color?
Caramelization. Assuming that your chicken is fully cooked, try putting it under the broiler for a minute or two to get some extra color.
We put it under the broiler for a minute, my husband that is not a chicken eater, loved this! I will be making this at least twice a month!!
I’m trying this recipe for the 1st time tonight and I wanted to know what are some good sides to have with this chicken?
I like rice and broccoli. Or any kind of veggie, really. I, too, am interested what other people pair with this…
I always pair it with mashed potatoes and green beans!
Roast some broccoli or kale alongside since the oven is already on
I served it on a bed of quinoa and spinach on the side. The left over juices/ marinade is sooo delicious with the quinoa or cous cous! GREAT recipe!!!!
Cooking this for the first time tonight, smelling yummy and browning up nicely! Pairing it with baked potato and cut squash…can’t wait to try it!!
Im making this tonight but i threw in some apricot jam because im almost out of maple syrup lol. I used dijon with apricot on some ribs once and yummmmmmm. So fingers crossed it will work good with the chicken too lol.
Any ideas for sub for mustard? I have a mustard allergy.
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I did not have maple syrup so I used Bittersweet Orange Marmalade. I did not have Dijon mustard so I used Key Lime Hot Mustard Sauce. I did not have rice wine vinegar so I used apple vinegar. I did have the chicken thighs:-) This may qualify as a new recipe. It was the best chicken I have ever made!! I am going to add a pinch of paprika and a pinch of cayenne next time for a little sweet and spicy. Great recipe! I served it over a bed of chicken flavored rice with asparagus thrown carelessly over the chicken with caramelized red bell pepper tossed around the dish for color. Mmmmmm!
Sounds good but substituting every ingredient makes this a completely different dish. Why post?
Thanks for posting this. It gives novice cooks some ideas on how they can substitute. I for one would never have thought to do what you did. I would have gone on to another recipe altogether.
Because perhaps the OP would like to hear how her dish inspired someone else even if the dish is completely different =)
Oh yum! I for one, am glad you posted the changes, now I’ll have two dishes to add to the rotation! Thanks!
I’ve tried the original recipe twice. YUM!!! You are a brave gal – your new dish sounds great – I’m going to try it for sure next time (I already have the original recipe ready to go in the oven. How did you changes work? I’m interested to find out. Thanks.
I have made this with every possible substitution and it’s always good. It’s in my weekly rotation, that is, when I can find “smart chicken” boneless thighs. I’ve even made it with breast or tenders and it’s still good, but thighs are best.
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I would love to print your recipes but you don’t have printer friendly ones available.
I simply cannot afford the high price of colored inks so I will have to pass on these,,,unless I want to write them by hand….NOT.
Gerry, the trick I use is to select the text of the recipe, and then copy & paste it into an email to myself. I also paste in the link to the web page so I can always go back and look at the pictures or other details. Then I send & print the email. Hope this helps!
If you click the “Print” button that appears at the bottom of each post, it provides the option to remove the images before printing, among other cool functions.
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This was tasty, quite a strong taste, 2 out of 3 kids are it.
It was great with rice, next time I’d try to make a sauce with the juices in the pan.
Thanks.
Hey there!
Just wanted to let you know I tried out this recipe (or, should I say a tweaked version).
The only reason I changed the ingredients is because I didn’t have everything on hand.
I had mustard, I added brown sugar instead of maple syrup, 1/4 C of apple juice, Cider vinegar instead of the rice wine and soy sauce. I also used breast instead of leg (easier to come by boneless in Germany).
My version was yummy but I’d love to try yours. I’ll give this a whirl again when I have the correct ingredients. Thanks so much for inspiring me to try something new =D
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Did not enoy this at all.
This is one of the best new recipes I have tried. I also tweeked just a little. Added about a Tbsp of terryaki sause and a Tbsp of olive oil. Yummy. This would make a great dish for a dinner party! It really is that good.
I think the Tbsp of olive oil I added helped to brown the chicken. I also basted twice during baking instead of once.
Love the ease and flavor of this dish! Always experimenting with new recipes, but this is one of the few I come back to often and don’t feel the need to tweak. Think it is also the first time I used chicken thighs instead of breasts, and am continuing to sub them in other recipes as well and enjoying them more. Thanks for posting this recipe!
Thank you! These thighs are definitely a gateway drug…I rarely use chicken breasts anymore.
I cooked this and used VT Maple syrup and with 5 min left sprinkled some shredded Cabot hunters sharp cheddar over the top! Delish!
I can’t even imagine how savory this dish would be with cheese!
I made this tonight and it was so delicious. It was so easy to put together. I served quinoa, steamed broccoli and cauliflower on the side. I’ll be making this regularly. Thank you!
I’m happy you liked it! Thanks for reporting back.
I make this all the time!! I absolutely love this and so does my children. We found it on pinterest and it was of our favorite ones!
http://heastonia.blogspot.com/
I made this tonight and my boyfriend complimented me on it 3 times! Thanks a bunch, it’s a great recipe!
I love this recipe! I make it exactly as directed but with a tad more maple syrup as I like mine a bit sweeter! I’m trying boneless, skinless chicken breasts this time as they were on sale. I have made this at least 4 times in the last couple of months and get rave reviews every time. I always serve with rice. Sometimes steamed brown rice or Spanish rice. The sauce just pairs so well with it. Best recipe ever and so simple!
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I cannot find. “Rice wine vinegar ” anywhere. Where do you buy it?
Thanks
Rice wine vinegar also goes by the name “rice vinegar.” I find it in most supermarkets (Trader Joe’s, Safeway, Wegman’s, Whole Foods, etc.) stocked with either the vinegars or the Asian ingredients. Good luck with your search!
I am going to try this with pork chops love the chicken version. I will let you know. 🙂
Quick question: You used pure or grade a/b maple syrup, right? I forget to get some at the store, and of course I have the Log Cabin/pancake stuff on hand, but not the gooood stuff. You wouldn’t sub the Log Cabin syrup for the real, or would you?
I use pure maple syrup and would not substitute it, but others have left comments reporting success in doing so.
Did you take the skin off the chicken?
I am making this for the second time tonight. The first time I made it it looked kind of “crispy” in the pic so I left the skin on my thigh since I love it. But this recipe won’t allow it! That skin not only won’t crisp up, but it adds too much fat to the sauce. Believe it or not, this recipe, even messed up, was STILL good, but not great. I can’t wait to eat tonights version, with the skin removed.
I’m feeling terribly disappointed right now. I really did have high hopes for this dish with titles like “man pleasing chicken” and “so good explodes on your taste buds chicken” I went through to double check I made it correctly, and I did. I followed the directions to a T…and I really did not enjoy it and neither did my husband. It might have been better if there was less Dijon (as that flavor was very overpowering) but I don’t know if I can bring myself to try it again, but I would recommend it if you plan to try this recipie.
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I’ve made this a number of times and love it each time. It’s my “go to” when I want an easy, tasty, weeknight dish.
Gerry – to save the recipe without the pictures, select the whole recipe (pictures & all) copy and then paste into a Word document and remove the pictures by clicking on the picture and “delete”. You now have only text saved. I agree – can’t always print those pictures.
Can you make this with boneless skinless chicken breasts?
Yes. We’ve used just about every cut of chicken there is, and it always comes out great!! You may have to cook it a little longer but if you use a thermometer to check, you should be all set.
Cool. Thanks Emily!
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Do you cover the chicken while baking?
We don’t cover it. Plus we broil it for the last 3-5 minutes to get a bit of brown on it.
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How long do you marinate the chicken?
The chicken doesn’t need to marinate. It will sit in the sauce only for as long as it takes you to get the pan into the oven 🙂
Thanks so much for the prompt reply! I am making this tonight and can’t wait.
Wonderful! ! ! If you don’t have a super sweet tooth, I would recommend a little less syrup. I loved this. I will make again and again!
I never comment on recipes but I just had to for this one. I usually make all these complicated recipes and most of the time I’m not too impressed. I have made this a few times now and it is so delicious and easy! I have recommended it to everyone and they love it! great recipe and it was definitely man and woman pleasing 🙂
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Hi,
Making this right now 🙂 I don’t have thought so I’m using boneless breasts but I’ve never sprinkles fresh rosemary on top of baked chicken so I just wanted to clarify that the rosemary does not go on the chicken while it’s cooking? Just sprinkled on afterward? Thanks!!
The rosemary goes on afterward. Enjoy!
Has anyone done this with chicken tenders or breasts? If so, did you change the cook time?
Hoping to try this one out tonight.. very excited! 🙂
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Wow, this looks amazing. Thanks for posting the recipe, definitely will be making this soon.
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