The name ‘holy yum chicken’ says it all! It’s one of the best chicken recipes you will ever have. The combination of maple syrup and dijon mustard may sound CRAZY to you but I assure you, it is absolutely phenomenal!
If you’re just here for the first time and you are looking for something to make, this is probably the recipe to start with.
That is unless you fit into one of the disclaimers below — which, please don’t take offence to because it’s truly based on all the feedback I have gotten for this recipe since 2013.
And if you are one of those readers that have made this recipe before or heard of this recipe before (I’m telling you, it’s a really popular recipe), then you’ll know how freaking amazing this chicken is.
The name says it ALL!
- Chicken thighs
- Maple syrup
- Dijon mustard
- Rice wine vinegar
Preheat oven to 450 degrees Fahrenheit. Line a 8×8″ oven-proof pan with 2 layers of tin foil.
In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
Bake, uncovered, for 40 minutes.
Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You’ll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it’s still not thickening after 1 tbsp., you can add a little more.
Sprinkle rosemary on top before serving.
The tips are 100% needed.
- If you don’t like mustard, you likely will not like this dish. 1/2 the recipe’s ingredient is mustard.
- It will taste mustardy with a nice hint of sweetness! So again, if you don’t like mustard, don’t make this.
- If you don’t follow directions and want to improvise, that is definitely ok! But please do not come back to yell at me for a failed dish. The instructions are laid out completely below because I have tested it myself and it works the way it’s written below.
- If you do not use the right equipment it will likely not turn out either. 8×8″ pan means 8×8″ pan. 2 layers of foil means 2 layers of foil. Why? 8×8″ pan will keep the sauce together and compact and won’t cause it to spread out over a large surface area. If you put it in a larger pan, it will spread, therefore, causing the sauce to get cooked off and you’ll end up with dry chicken and little to no sauce. Double layering the foil insulates the sauces and the chicken, it’ll keep the sauce from burning on the scalding hot pan.
- Yes, it really is cooked at 450 degrees Fahrenheit. I’m not going to lie to you. Yes, it’s very high but it also works (proof: above pictures!) 🙂
- If you’re using chicken breasts, reduce cooking time to 25-30 minutes or you’ll end up with dry chicken.
- You may use bone-in chicken thighs. Cooking time is the same.
- Whole grain mustard is not the same as Dijon mustard.
- Rice wine vinegar and rice vinegar are the same thing. The names are interchangeable.
- If you can’t find unseasoned rice wine vinegar, you may use seasoned rice wine vinegar and vice versa.
- You can definitely use regular white vinegar or apple cider vinegar or champagne vinegar if that’s all you have on hand.