Maple and Mustard Chicken (A.K.A. Man-Pleasing Chicken)
After seeing this recipe pinned a trillion times from different friends on Pinterest, I felt like I finally had to try it. It looked delicious, had great reviews and was clean (to read more about clean eating, click here).
- 1 package of chicken thighs (I used one package from Trader Joe’s which equaled six small thighs; probably around 1 1/2 lbs – I’m sure breasts would work too)
- ½ cup Dijon mustard
- ¼ cup maple syrup (we only use the “real” stuff! I think imitation syrup would completely change the taste)
- 1 TBS vinegar (I used red wine vinegar but the recipe called for rice vinegar)
- Dried thyme, salt and pepper to taste (the recipe called for fresh rosemary which I don’t care for)
1. Preheat oven to 450 degrees.
2. Line a 9×13 (or smaller depending on how big your chicken is) with aluminum foil. This is a really crucial step!!! Because you’re cooking at high heat and using syrup, which is pure sugar, so it will burn the sides of your pan if it’s not lined with foil.
3. Combine the mustard, syrup and vinegar in a bowl.
4. Place the chicken in the foil-lined pan and add salt and pepper to taste.
5. Pour the mustard mixture over the chicken and turn them a few times so they are fully coated.
6. Bake for 35-40 minutes and baste with the mustard mixture halfway through. This will ensure a nice color on the top of the chicken.
7. Let the chicken rest for five minutes and serve. Make sure you spoon some extra “gravy” over the top.
8. Top with dried thyme (or another dried or fresh herb).
I served this with rice and fresh broccoli. It was delicious! Between my husband, myself, the little one and my picky toddler, we ate all six pieces. I would certainly make this again and I think it would be fun to try different mustards.