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
At what temperature the oven should be when cooking the thighs for 40mins?
and should it be covered?
450°F
I just made this dish and it turned out great and it only took a minute to make. I did however double line the baking dish with tin foil which really helped with the clean up and i stuck to a 8×8 inch dish so i wouldn’t lose the yummy juices.
Nancy Steptoe
450 degrees NO do not cover…..
450 degrees and no
Does it have to be chicken thighs? Or can I do any type?
An type of chicken you want
The reviews sound so good! I am curious, is this a sweet dish? It is for me to tell with the vinegar, mustard and syrup. I want to try but not if it is too sweet. Anyone?
I’m not usually a sweet meat marinade person and I really like this dish alot. That being said I used a lite pure maple syrup (which is not as heavy as a dark maple or more traditional pancake syrup)
It is not sweet. The Dijon Mustard and vinegar cut the sweetness the syrup contributes.
I’m making it tonight so I will try to drop back by and let you know how it turns out!
I made this tonight…forgot the Dijon mustard at store, UGH, so substituted Stone Ground Mustard, and Kroger was out of fresh Rosemary, so I bought dried, UGH, but I made it exactly to recipe and cooked it exactly to recipe without checking it except to baste halfway and it was PERFECT!!! Man pleasing indeed! My guy had seconds. So yum! Served with roasted veggies which were also tasty with a drizzle of the mustard glaze from the pan. This recipe is a must make and a must repeat! Thanks!
It pleased my man. Thank you Witty
I made this and it was good but the sauce dried up leaving hardly any flavor. Next time, I’ll double the sauce. I used the right amount of chicken and when it came to basting it, there was hardly any left.
I’ve made this recipe many times, and I’ve noticed that the dry chicken happens with chicken breast OR with adding too much rice wine. Chicken thigh definitely releases the right amount of savory juices.
This is almost identical to Holy Yum Chicken, a recipe posted by Julie on Table for Two, which I’ve made a few times to rave reviews. Julie gives some very specific, detailed instructions on her blog if you have questions or doubts or if you’re thinking of winging it…
I made this and my man loved it!!! I doubled the ingredients for the sauce
Can this be made then frozen to enjoy later? Could you cook from frozen or should you defrost first?
Always defrost frozen meats of any type they will never cook correctly if you start frozen. If you don’t have time to thaw simply put the frozen chicken in a warm, not hot bath of water and the chicken will defrost in under a hour. Remember to keep the chicken cool and you must cook that day if you use a water bath.
Made this last night……DELICIOUS!!!!!
Just tried and this recipe is really delicious!!! Thanks for sharing it.
Is the sauce too strong of a flavor to use it over angel hair pasta to serve with the thighs?
This is my 3rd time making this dish. My 7 year old grand daughter loves it!
Thank you for this wonderful recipe. I have made this several times, all to rave reviews. Easy and delicious- the perfect recipe!
this not pleasing at all disguisting!
Agreed!!! Not a good recipe AT ALL!
i loved it!!
I’m just curious….what about the recipe or the outcome didn’t you like? It sounds super easy and delicious, however, as I haven’t made it yet, and everyone else is raving over it, it begs the above question from me. Please tell us what bothered you about it.
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Yum!!!!! I even used pancake syrup because I’d didnt want to go
To the store. Yum!!! Definitely use foil to ease the clean up. But very good.
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What shelf should it be on?
Middle of oven is best, unless you need to brown the top towards the end.
I made this last night. I used flattened chicken breasts and cooked it at 400 for 45 minutes. My husband loved it. I would say it was well named as man pleasing chicken.
Just finished eating this! Yummy is all I have to say!! I didn’t have dojo mustard but the White Castle kind and I used sugar free pancake syrup and ur was still great! Served it with cauliflower mashed potatoes and salad!!thank you sew much! Always on lookout 4 low carb recipes and not all taste as good as they say, but yours definitely did
What about using it in crock pot?
I cooked it for an hour at 280 and he thought it was a bit dry
That would be dry. Low heat for that length of time should be used for fattier meats, not chicken. This recipe calls for 40 min at 450 for thighs. For pounded out breasts, I’d probably do 375 for 40 min.
This is ABSOLUTELY DELICIOUS!!! Hubby Loves it!!! Thanks!! I shared it too!!!
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So… every time I tell my hubby we’re having chicken for dinner, he turns his nose up! I don’t know, maybe it’s the way I fix it. So, I’m going to try this one tonight, keep your fingers crossed.
This works great as a freezer/make-ahead meal. I froze the marinade with boneless thighs a few weeks ago and made it last night. SUPER GOOD! I’ll make it again for sure.
Yum, I made this it is fool-proof! I made with Chicken Marylands but first browned in pan before putting in oven. Yummo
This dish was a little to Dijon mustard if you ask me. I took one bite and cringed because it was so bitter! It’s definitely NOT sweet.
This sounds wonderful
That is Boneless Chicken. Therefore 350 for 40 minutes uncovered is more than sufficient
350 for 40 minutes would be sufficient to cook the chicken to a temperature safe for eating, but it would not be sufficient to caramelize the sauce. Chicken thighs can stand up to the temperature and time.
I made this and it really just tasted like chicken with Dijon mustard on it. Wouldn’t make again
I have made this several times and everyone said it is such a great change from other recipes for chicken. It’s definitely a mainstay in our house. I would suggest however that you put the chicken under the broiler of just a minute to brown the thighs.
BEST chicken ever! I definitely had my doubts because I hate mustard but OMG! So much flavor. Will definitely be making this again but next time I will get bone less thighs or breast.
Is this recipe ok for Phase 2 fast methobolism diet?
Has anyone tried something else as a sub, besides the rice wine vinager with this?
I would try balsamic or red wine vinegar as a sub.
Is there anything I could use besides mustard, I am deathly allergic to amything in the mustard family?
Check out my recipes for miso pumpkin chicken thighs or regular pumpkin chicken thighs.
I just made this recipe, but changed out the Dijon with 1/2 spicy brown and 1/2 honey mustard instead…AMAZING flavor, chicken was moist and I used the extra sauce from the chicken to slather the baked potato wedges I made!! Thanks for an awesome recipe!
Can I make this ahead of time and freeze?
I’d hate to waste all that beautiful sauce. Would this be good served over rice or angel hair pasta? Or would it be better to just make fresh baked rolls to sop up the sauce? I haven’t tried the recipe yet, but I’m going to this week. It looks delicious! TIA!
Making this tonight looks yummy!
Sounds scrumptious! What did you serve with it? What wine pairs well, do you know?
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Got ingredients to make for tonight. Was going to put it in oven… Now I’m going home on my lunch and popping it in the crockpot. High for 4 hours. Yummy!!!
can i use bone in thighs?
I have and just as good! I like the skin crunchy, so I put them under the broiler.
I would like to post this on my wall on Facebook.
I am in love with my Dutch Oven and I use it as much as possible. Do you think that I could it for this recipe? I don’t think I would need to bake it at this high of temperature if I did. Any suggestions?
Just a quick note what makes this recipe work is the science another words the Maillard reaction in cooking. Using a 8×8 allows for the Maillard reaction to take place which adds to the flavor. So using a deep dish, covered dish, dutch oven will allow your chicken to cook but the flavor profile will be very different. Also if you use a lower temperature you’ll have dry chicken, remember high fat meats use lower temps but real lean meats like chicken use high heat.
I run a Homeless shelter and I tried this for something a little different …. I substituted pancake syrup for the maple syrup because I had to make enough for a 100 plus …. came out wonderful and everyone was very happy with the change…I also used bone in thighs and drum sticks…it is what the shelter we had in the freezer…
Well thinking of trying this tonight and I guess my husband will be a decider if it is good or not ….he hates chicken but amuses me by eating it when I cook it
Folks this is a very simple recipe that does not allow for much substitution unless your skilled and understand how various foods, flavors work together.
If you don’t like mustard don’t make this. This chicken dish calls for a classic mustard sauce so if your not keen on mustard then make it with another sauce instead. Type mustard; Dijon, Honey, Spicy, etc. will all affect the flavor and taste just as switching to something other than Rice Vinegar. If you don’t have real maple then use honey but cut the amount same as if you use a dark amber maple cut back a bit. And cut back if you don’t want it as sweet. But don’t forget salt and pepper.
450 degrees for 40 minutes works great using a lower temperature will only make for dry chicken, type pot makes for a difference as well. A crock, slow cooker, deep dish, will all affect the outcome.
My best suggestion if your not a chef or a skilled cook is try this recipe exactly as written and then change it up as you like another words make it your own. (Don’t ever be afraid of trying something different) BUT don’t be a complainer if you switch and mix things up and don’t like it. Remember cooking is art.