Holy Yum Chicken
Holy Yum Chicken
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!
Holy Yum Chicken
prep time 5 mins
cook time 40 mins
total time 45 mins
course: dinner
cuisine: american
servings:
calories: 327 kcal
Ingredients
- 1 1/2 - 2 pounds boneless skinless, chicken thighs (most of the fat cut and discarded)
- 1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
- 1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
- 1 tablespoon rice wine vinegar, seasoned or unseasoned
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 2 teaspoon fresh rosemary for garnish
Instructions
- Preheat oven to 450 degrees Fahrenheit. Line a 8x8" 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.
full recipe: https://www.tablefortwoblog.com/holy-yum-chicken
