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Thursday, April 4, 2013

Maple Dijon Chicken Thighs


I've seen this recipe floating around on Pinterest for a while.  It appears to originally have come from Witty In The City.  I was skeptical that the chicken was as great as everyone said. Mustard and maple syrup didn't sound good to me - at all.  I finally broke down and let me tell you, this is the BEST CHICKEN EVER!  I was stunned.  I did tweak the original recipe a bit to make sure I would like it.

This was so delicious.  We both really loved the sauce.  I even poured it over our mashed potatoes.  This cooks at 450 degrees - don't worry, it turns out great.  I was concerned that the chicken would be overdone, but it wasn't.  It was tender and juicy.  There was only enough leftover for one of us to eat it for lunch the next day.  I made the ultimate sacrifice and let Chicken Legs have it.  Don't worry, I plan on doubling the recipe next time so we can both have leftovers.



Maple Dijon Chicken Thighs
inspired by Witty In The City
(Printable Recipe)


1 1/2 - 2 pounds boneless, skinless chicken thighs
2/3 cup dijon mustard
1/2 cup pure maple syrup
2 tsp white vinegar
1 tsp lemon juice
1 tsp dried rosemary

Preheat oven to 450.

Line a 9x9-inch pan with heavy-duty foil.  Place chicken in bottom on pan.  Whisk together dijon, maple syrup, vinegar, lemon juice and rosemary.  Pour over chicken.  Turn chicken to coat.

Bake for 40 minutes.  Sprinkle with fresh rosemary, if desired.


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20 comments:

  1. Could you use chicken breast for this recipe!? Since we always have those on hand!

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  2. I've always made it with Chicken breasts!
    I've also used rice vinegar instead of the white vinegar. Delicious!

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  3. Cynthia - I think chicken breasts would be fine.

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  4. This sounds amazing, I have only recently discovered how much more flavorful chicken thighs are than boneless breasts! You also had me at maple syrup :)
    Jenna

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  5. I've got a recipe somewhere for wholegrain mustard and honey chicken wings. They are nice but I'm more of a savoury kind of girl so I prefer my first course not to taste too sweet!

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  6. I'll have to try this. The maple syrup has be intrigued. Yum!

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  7. I have never heard of that combo---syrup and mustard. I love them both, though! I will try it this wkend. Thx!

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  8. I made this the other day, mixing the three ingredients in a bowl (Dijon mustard, maple syrup, and rice vinegar) and my husband said it needed "spunked up", so I added a bit of: blood orange juice, chipotle-mango jarred sauce, honey, and cayenne...it was really delicious, giving it more depth of flavor. And, we too, have changed from breasts to thighs! I did the SAME sauce with breasts a week later and, although it was ok, they were nowhere near as moist and tasty as the thighs.

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  9. Do you use regular white vinegar or white wine vinegar?

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  10. I made this the other day but I added to it a little. I used an Asian white rice vinegar instead of regular, and added honey to make it a little thicker and stickier; cayenne to heat it up; and some blood orange juice and a tad of Tripple Sec to add another layer of flavor. The original was a really good recipe, but my hubby wanted me to "play with it", so I did, and it turned out really lovely!

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  11. The Fusco Family - sure, regular or white wine vinegar should be fine. Enjoy!

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  12. It Isn't Just Food - your version sounds delicious!

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  13. I have some thighs to use for dinner this week and this just jumped up to the top of the list.

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  14. I made this last night for dinner and I think that my husband and son would have licked the bottom of the pan if I would have let them. It was so good. I put this in my printed stack of my favorite recipes. Thank you for such a wonderful recipe.

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  15. I too saw this on Pinterest and I too was skeptical, so I tried it. It was pretty good but what makes this even better is to use the sauce as a grilling sauce. Oh my! Talk about "party in your mouth chicken"!

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  16. If I double it for 4 people, should I use a 13x9 pan? Thanks so much!!

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  17. Tammi - I would use a 9x13-inch pan if you double the recipe. Enjoy!

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  18. Thank you! Going to try it on some friends tomorrow night. Curious....I have seen this recipe floating around Pinterest, and some have thickened the sauce with corn starch. Is this pretty thick on it's own? Sorry to be a pain! :)

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  19. Tammi - I've seen that too. I thought the sauce was good on its own. It does thicken while it cooks. It isn't super thick, but it was really thin. I didn't have a ton of extra sauce. You might want to increase it if you plan on adding the cornstarch.

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  20. I just made this and it was fantastic! I followed your recipe exactly except for the rosemary (forgot to buy some!) even using the thighs (I'm a white meat girl) and it was really delicious. Yes the sauce was kinda thin but the chicken is so infused with the flavor it really doesn't need it. Will definitely make this again. Thanks!!

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