This recipe has been floating around the Pinterest sphere for a few weeks now (side note: when do you think spell-check will include the word Pinterest?). It sounded like the perfect weeknight staple. Just a few ingredients, nothing that needs to be planned ahead of time, and nothing too expensive (especially if you buy your maple syrup at Costco). I was a little nervous the mustard flavor would be overwhelming. I hate regular yellow mustard. I’m not a big fan of things that are sour or bitter.
A few random foods I really dislike:
-beans (I hate the mushy texture)
-raw onion (I can handle it in small quantities but I always pick raw onions out of salads or sandwiches)
-bitter greens like collard
-ketchup (this one has gotten me some weird looks, especially when I was a kid. I eat my fries plain. I will even eat a hotdog plain)
What foods do you hate?
I usually go for Dijon mustard when making myself a sandwich and even then I slather a VERY thin layer on my bread just for a little tangy bite. The maple in this recipe balances out the Dijon which is why I think it works. If you don’t have maple syrup on hand you can substitute honey!
Taste: The Dijon flavor definitely mellows a bit in the oven and is complimented by the sweetness of the maple but if you really hate mustard you won’t like this chicken (that’s not much of a surprise though). I love the piney, earthiness of fresh rosemary on practically anything.
Texture: The chicken is moist and juicy and the sauce is slightly thick and rich.
Ease: Really simple and easy.
Appearance: Not the prettiest dish in the world.
Pros: Simple and tasty.
Would I make this again? Yes. My boyfriend loves Dijon so this will be a perfect go-to weeknight meal.
How to make Maple-Dijon Chicken
Yield: 3-4 servings
1 1/2 pounds boneless skinless chicken thighs
Salt and freshly ground black pepper to taste
1/3 cup Dijon-style mustard
1/4 cup pure maple syrup
1 tablespoon rice vinegar
2 teaspoons chopped fresh rosemary leaves
Preheat oven to 450°F. Place chicken in a large rimmed baking dish in one even layer. Sprinkle both sides of chicken with salt and pepper.
In a liquid measuring cup or small bowl whisk together the mustard, maple syrup, and vinegar. Pour mixture of chicken. Turn chicken to coat evenly.
Bake for 40 minutes, or until meat is slightly browned and registers an internal temperature of 165°F. Baste chicken with juices halfway through cooking time. Sprinkle cooked chicken with rosemary and allow to rest for 5 minutes before serving.
© Handle the Heat - handletheheat.com