Makes-You-Go-MMM Maple Mustard Chicken Thighs
I love easy “throw together” meals that take little prep time and are made with ingredients I usually have in my pantry/fridge. That’s exactly how I feel about this maple mustard chicken. The entire meal is inexpensive, quick to make, and best of all, really tasty.
I originally pinned this this recipe from Shelley Roberts, originally from Witty in the City who so aptly named it “Man-Pleasing Chicken.” I can’t confirm the accuracy of that claim, but what I can say is that my roommate and I both really enjoyed this recipe.
I made this chicken with the onion roasted potatoes, a recipe my mom made a lot growing up. The two dishes compliment one another really, really well, serve them along with a side salad or some steamed veggies, and you have an awesome meal for your family.
Here’s the cast of characters for the maple mustard chicken thighs: chicken thighs, maple syrup, rice wine vinegar, and dijon mustard.
You could make this recipe with breasts instead if you don’t like dark meat, but I think the dark meat stays juicier.
Mix together 1/2 cup or mustard, 1/4 cup of maple syrup, and 1 tablespoon of vinegar to make the sauce. Here’s what it will look like:
Place your chicken thighs in a backing dish and season with salt/pepper. Spoon the sauce over your chick and flip to make sure everything inch is coated.
My pack came with eight large chicken thighs, and in the original recipe, the blogger only used six that look smaller than these…so I wish I would have had a little more sauce. If you make this recipe, the sauce is enough for about six chicken thighs, but if you use more like I did. you might want to make a double batch (or at least a batch and a half).
Then, simply bake for 40 minutes at 450 degrees. When you take it out, make sure you use a meat thermometer (I recommend this one*) to make sure the chicken is at least 165 degrees internally.
Sorry for the slightly-blurry picture, guys. I didn’t start making dinner that night until around 7:30 PM, so it was pretty late when I finally got to eat. I was starving, and I blame the hunger for my lack of patience to take a good picture.
The final product, with a potatoes side dish:
Yum! Here’s the printable recipe:
- 6 Chicken Thighs
- ½ cup dijon mustard
- ¼ cup maple syrup
- 1 tablespoon rice wine vinegar
- Mix together the mustard, maple syrup, and vinegar.
- Place chicken thighs in a baking dish and season with salt and pepper.
- Spoon sauce over the chicken thighs and toss to coat evenly.
- Bake uncovered for 40 minutes at 450 degrees.
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