Description
This Yum Yum Chicken recipe delivers tender, juicy chicken thighs coated in a deliciously tangy and sweet Dijon mustard and maple syrup glaze. Baked to perfection and finished with a rosemary garnish, it’s an easy yet flavorful dish perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Sauce Ingredients
- ½ cup (125 g) Dijon mustard (preferably Grey Poupon)
- ¼ cup (59 ml) pure maple syrup
- 1 tablespoon rice wine vinegar (seasoned or unseasoned)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Chicken and Garnish
- 2 pounds (907 g) boneless, skinless chicken thighs (most fat trimmed and discarded)
- 1 tablespoon cornstarch
- 2 teaspoons fresh rosemary (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 450°F (232°C). Line an 8×8-inch oven-proof pan with two layers of tin foil to simplify cleanup and prevent sticking.
- Mix the Sauce: In a small bowl, whisk together the Dijon mustard, maple syrup, rice wine vinegar, salt, and black pepper until the mixture is smooth and fully combined. Taste and adjust seasoning if necessary.
- Coat the Chicken: Place the chicken thighs evenly in the prepared pan. Pour the sauce over the chicken, turning each piece to ensure thorough coating on all sides.
- Bake the Chicken: Bake the chicken uncovered for 40 minutes, allowing the sauce to caramelize and the chicken to cook through.
- Rest the Chicken: Remove the pan from the oven and let the chicken rest for 5 minutes before transferring the pieces to a serving plate. Keep the cooking liquid in the pan.
- Thicken the Sauce: While the liquid in the pan is hot, whisk in 1 tablespoon of cornstarch. The heat will help thicken the sauce. Add more cornstarch if needed to reach the desired consistency.
- Garnish and Serve: Drizzle the thickened sauce over the chicken and garnish with fresh rosemary before serving.
Notes
- Use seasoned or unseasoned rice wine vinegar depending on your preferred level of tanginess.
- For a thicker or sweeter glaze, adjust the amount of maple syrup or mustard to taste.
- Make sure to trim excess fat from the chicken thighs for a leaner dish and better sauce texture.
- Covering the pan with foil before baking is not recommended as the sauce needs to caramelize and thicken during baking.
