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
OK, I realize I’m a little late to the party, but I had to leave you a comment.
I found this recipe on Pinterest several weeks ago but didn’t have a chance to make it until tonight. It was OUTSTANDING! Every diner at the table had rave reviews. I left off the rosemary (I forgot to get some at the store) and served it over steamed rice with steamed broccoli.
Thank you for posting this recipe! I’m working my way through a bunch of your other recipes now. Thank you, thank you!
Thank you! You’re sweet!
I saw this recipe on pinterest, so we made it last night for dinner, and it was delicious! And I have to agree with some of the other posters…you need to follow the recipe. It calls for DIJON mustard, not honey mustard. Just follow it and you’ll be fine!
Just made this for dinner. It was just eh. I should realize by now that anything on Pinterest that says it’s “the best ever” is only ever just “eh.” I did follow the recipe exactly and I wasn’t impressed–it tasted super mustardy. But still, to each their own.
Just had this for supper for me and my husband. He is sceptical about new recipes. He loved this!!! I had 2 thighs, 2 legs , 2 wings and the back from a whole chicken that I had use the breast for last night for another recipe. So I used those pieces. I thought what was left he could take to work for lunch tomorrow. Wrong!!! I ate a thigh and 1 leg, HE ate the rest!!!. His comment was ” I could eat this once a week every week. lol. And it is east to fix, so just might do that. Thanks so much for this recipe.
I love chicken but my husband can’t stand it… so I think I am going to make a pork tenderloin as well. Have you tried it with pork?
Love the pics. Chicken looks delicious. I tried this tonight along with some potatoes and carrot recipies I found on Pintrest. I used boneless, skinless chicken breasts as that is what I had in the freezer. I only cooked two breasts so I cut the ‘dressing’ in half. I used dijon mustard, balsamic vinegar and maple flavored syrup with an extra dose of maple flavoring. My dish certainly did not look as scrumptous as yours but the flavor was ok. My chicken came out a little on the dry side. Since I cooked everything in the oven, I kept checking for doneness about every 15 minutes after the 30 minutes in the oven. I even turned the chicken over and after 50 minutes in the oven, I just pulled the chicken out and let it rest. This may be why my chicken was a little on the dry side. Next time I will shorten the cooking time considerably and the last 5 minutes or so I will try turning on the broiler to get that carmelized look you have. Thanks for sharing your recipe.
I love mustard. Any ideas on what to do if you don’t care for the maple syrup?
Holly, I am not a huge maple syrup fan…I don’t like it on anything but breakfast! I made this as the recipe is written, and it really didn’t taste maple-ey to me. It just added a good sweetness, but not a ton of maple flavor!
Holly, I am not a huge maple syrup fan…I don’t like it on anything but breakfast! I made this as the recipe is written, and it really didn’t taste maple-ey to me. It just added a good sweetness, but not a ton of maple flavor!
I used Grey Poupon dijon mustard and Walmart brand “real” maple syrup.
This sounds yummy, and from the comments, I guess it is! I don’t really eat chicken, but I have family coming to visit too. They like meat. I am definitely making it then! Thanks!
Jumping on the bandwagon and making this next week.
Holds up right hand– “I promise to use DIJON mustard and MAPLE (not pancake) syrup.”
🙂
What do you usually cook with this chicken? Im no cook, I need all the ideas I can get! It sounds and looks amaze.
sorry, but I was very disappointed in this recipe. didn’t look anything like the picture. Tasted like plain chicken. Sauce was just like a juice and didn’t have much flavour. Won’t make again
Are you suppose tocover the chicken with foil while baking or leave it uncovered?
Hi, what would you suggest the bake time for chicken wings to be following this recipe? Also, would red wine vinegar be ok to replace the rice wine vinegar?
I tried this last week, and it turns out really well. I didn’t have maple syrup, so I substituted it with some honey and corn syrup, and I couldn’t find rice wine vinegar? I used rice vinegar, are they the same thing? Anyway, the chicken tasted really good, will definitely make this again! Thanks for sharing the recipe.
I just made those, and I’m licking the dish clean. Girl… I love you.
Yay!
Took out of oven a bit ago. Good!
Thanks for sharing.
Pam
Just finished this, we loved it. Followed the recipe except used breasts. They were juicy, flavorful, and tender. I’m one of those who is not crazy about mustard, but the flavors were so well blended, ummmm. My husband says he definitely wants it again and I will definitely be making it again. Thank you for sharing this recipe.
I made this tonight and everyone loved it. I used red wine vinegar because that’s how I read the recipe the first time. As I copied into my recipe book, I noticed it said RICE wine vinegar. But, I’ll keep using the red because I honestly can’t imagine it tasting any better. I served this with rosemary/basil potatoes and squash. Thanks for this tasty and easy recipe.
I made this tonight! Turned out fabulous! Be sure to use pure maple syrup. Did not have a “mustardy” taste at all. I marinated the chicken thighs in the marinade all day, then grilled them. Delish!
I asked my husband if he could tell what ingredients I used and the only think he guessed correctly was mustard – so, I’d have to say the taste is still there. Although, being a particularly big fan of mustard myself, I’d say it’s very faint. Great recipe, I will definitely make it again!
Found your recipe on Pinterest recently and made it tonight. Hugely successful! Grey Poupon, pure maple syrup from Vermont, and skinned thighs with bones. Absolutely delicious. Thank you for sharing!
Hi Everyone,
What interesting feedback on what looks absolutely delicious. I was thinking of serving this chicken at a Bastille Day dinner next Saturday night. I thought I would use a good Chardonnay instead of the vinegar. Any thoughts? Also, I want to use breasts for a little bit more elegance and can’t believe they should cook at such a high temp for so long. Thanks all….
My boyfriend and I don’t like rosemary, do you have any other suggestions for fresh herbs to pair with it?
I’m not a big fan of rosemary either, I didn’t purchase fresh but put about 1/2 a teaspoon of dry rosemary in with the sauce. I think it needed that little bit of added flavor but there wasn’t a sense of the rosemary at all!
Was really swell. 9/10.
Fed it to a Jap girl with no chilli/mustard tollerance and she loved it more than me.
Used organic thighs, organic dijon.
Dropped cooking time for fan forced oven. Resulting sauce was very liquidy, so served chicken dry like tandoori. Worked a treat.
Salad was a walnut/avocado/lettuce/creamy dressing. Definitely the choice of salad vitally shapes the meal.
Also beans/broccolini/snow peas are good sides.
Trying to think of other light sides to serve with.
I’m not sure if you’re aware, but referring to someone as a “Jap” is kind of an offensive term…
OMG, this sounds AMAZING. I’m wondering if it would turn out just as good if I did it in the crock pot……
I think you need the high temp of the oven to caramelize the sugars in the syrup. That’s part of what makes it so good!
Can you use Boneless skinless Chicken breasts for this recipe? Or will it not taste as good that way?
I used boneless, skinless breasts and it was amazing! Will try it another night with thighs but today I had only the chicken breasts on hand.
I made this for supper tonight and it was so good! So easy, too! My husband usually isn’t a big fan of chicken and he liked it, too. My 18 month old gobbled it right up, too! Thanks for sharing! By the way, I used red wine vinegar and it worked great.
I am making this tonight smells so good can’t wait to try it!
WOW! WOW! WOW! Delicious. The only negative was that not one bite was left over! This is definitely going on my top list!
Can I use the sauce as a marinade, then grill the chicken?
So, i stopped reading at page something or other wayyyy back there, but i was wondering if anyone had adapted this to the crockpot yet? if it’s been said sorry, don’t have time to read so many posts…..but i am making this with boneless skinless chicken breast tonite – (it’s what i have on hand) and i bet it’ll be wonderful!!
Thanks for the recipe!
I’m guessing it wouldn’t tast very good in the crockpot. I used breasts and kept it all covered in the oven and I’d didn’t turn out very good. I’m thinking because it needed to be uncovered do the sauce can carmalize.
Ok, so i agree with it needing the browning – i made it tonite – and it was a huge hit!! we loved it – chicken so moist, and really yummy. i made it with the breasts, and wish i’d had thighs, as there wasn’t so much surface to get caramely – cracks and crevices would have been yummier! i think next time, i’ll do the breasts but cut them up, and not as much sauce – i doubled it for 4 times the chicken amount, and it made it very liquidy – no complaints tho!! thanks for a winner of a recipe!
Tried this tonight after finding it on Pinterest last week. I didn’t have (and never do have) dijon mustard. I used Plochman’s, a wonderfully grainy brown mustard with a real snap to it, instead and boneless, skinless breasts as well. My husband about fell out of his chair. Will definitely be making this again!! Thank you for sharing the recipe!
My dish didn’t turn out like the picture:( I wanted that dark grill look and all I got was a soggy mess! I think the problem was I lined my pan with foil, all the juices didn’t “burn” off and it created a mess. It was good, and I will try it again without the foil. I hope that was the problem.
This is the second time I have made this and it is even better than the first! Thanks so much for the great recipe! To everyone who doesn’t like mustard and blah blah blah…try it, it’s awesome! or don’t make it!
Dang, sure is fun to read everyone’s arguing…almost better than Facebook.
Can’t wait to make this. I would like to try doing this with a Pork Loin, also.
What sides would you recommend for this dish?
Made this today for dinner everyone loved it!!! Thanks for a simple and easy recipe to add to my collection.
I made this last night, and SO wanted to like it…..but sadly, we didn’t. At all. And we like everything! 🙁
I have this in my crockpot right now. I cooked my chicken tenders on low until they thawed and poured off the chicken water off the top of the sauce. I then turned it on high for 4 hours. I noticed the sauce was a little thin so I thickened it up with cornstarch and water. It looks and tastes amazing though you don’t get the caramelized top like you would in an oven.
This turned out great! It did not have a mustardy taste at all, but a slightly sweet herb-y flavor. I used boneless pork chops. AND, since I didn’t have the exact ingredients, I chanced it with spicy brown mustard, generic maple “flavored” syrup, and plain white vinegar. I did not have any rosemary. I also added a splash of raspberry-hazlenut vinaigrette dressing, as well as a dash of garlic salt, pepper, and dill weed. I cooked them for about 45 minutes and they were delicious! My husband, who is very suspicious of new recipes and doesn’t like to try new things or “weird” recipes as he calls them, even liked this. We’ll definitely be putting this in dinner rotation! Thanks!
Absolutely delicious. Man-pleasing and woman-pleasing! My boyfriend and I loved this and gobbled it up. So simple to make as well. Thank you!
Just finished this dish for the second time. Subbed apple cider vinegar for rice wine and added dried cherries. Served with kale sauteed in butter and olive oil. The cherries really add a ton to this dish and the kale balances out the sweetness of the chicken!
If I substituted the chicken for pork tenderloins, how long would I cook it for?
Hi there! I made this for dinner tonight and it was so good! I didn’t have dijon mustard, maple syrup OR fresh rosemary so I whipped up a batch of “almost maple” syrup, I used my handy computer to google a substitute for dijon mustard and made my sauce with that. I just skipped the rosemary altogether rather than use dried. It turned out wonderful. I can’t wait to try it again with the “real” ingredients. Thanks for the quick, easy, delicious recipe. (0=
hi
this looks fab! what is oyster sauce?
thanks
lisa
I made this tonight. I followed your recipe exactly and it was fantastic! I did not chop up rosemary and put it on, but I did take a rosemary sprig, bruise if with the back of a knife, and use it to baste sauce onto the chicken. It worked out well. While it was cooking, my husband asked, “What are you cooking?!” I said, “Why? Does it smell good?” and he said yes! Then, when he tried it, he could not stop raving. He said, “I want this every night for the rest of my life!” It was so good. I used bone-in thighs and I cooked it for about 40 minutes, and let it rest for 10. Served it with rice and corn on the cob. This is my favorite new chicken recipe! 🙂 To the people who aren’t getting the desired results, do not use pancake syrup. This calls for maple syrup. They are two totally different things. Also, of you use grainy mustard, your sauce will be grainy. Duh! I used Publix dijon mustard and it was great! Thanks for sharing this recipe! 🙂
I made this with bone-in skin-on chicken thighs. So delicious! The next day I packed it for lunch on top of a bowl of wheat berries and it was amazing. Thanks for the recipe:)