Maple Dijon Chicken Thighs

Maple Dijon Chicken Thighs – only 6 ingredients! No prep. Just put in the pan and bake. Such an easy weeknight dinner!! Chicken things, dijon mustard, maple syrup, white vinegar, lemon juice and rosemary. Everyone cleaned their plates! #chicken #chickenrecipe #easydinnerrecipe

Maple Dijon Chicken Thighs - only 6 ingredients! No prep. Just put in the pan and bake. Such an easy weeknight dinner!! Chicken things, dijon mustard, maple syrup, white vinegar, lemon juice and rosemary. Everyone cleaned their plates! #chicken #chickenrecipe #easydinnerrecipe

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 - only 6 ingredients! No prep. Just put in the pan and bake. Such an easy weeknight dinner!! Chicken things, dijon mustard, maple syrup, white vinegar, lemon juice and rosemary. Everyone cleaned their plates! #chicken #chickenrecipe #easydinnerrecipe

Yield: serves 4

Maple Dijon Chicken Thighs

prep time: 5 MINScook time: 40 MINStotal time: 45 mins

ingredients:

  • 1-1/2 to 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

instructions:

  1. Preheat oven to 450ºF.
  2. Line a 9×9-inch pan with heavy-duty foil.  Place chicken in bottom on pan. 
  3. Whisk together dijon, maple syrup, vinegar, lemon juice and rosemary.  Pour over chicken.  Turn chicken to coat.
  4. Bake for 40 minutes.  Sprinkle with fresh rosemary, if desired.

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Comments

  1. 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"!

  2. 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.

  3. 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!

  4. 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.

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

  6. 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!

  7. 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

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

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