Maple Dijon Chicken Thighs

Maple Dijon Chicken Thighs | Zim on a Whim

This chicken recipe is a must try! It’s chicken thighs like you’ve never had them before. A sweet and savory sauce is poured over them and then they are baked in a hot oven to get that amazing color on the skin. If you prefer your thighs skinless, I recommend leaving the skin on for the baking process and then removing it before eating. Your chicken will stay nice and juicy by leaving it on. But I tell ya, I can’t resist the skin on these. I don’t usually eat it otherwise, but on these I do!

I realize the only thing you just read above is “hot oven”. Many parts of the U.S. right now are sweating parts off because of this heatwave we’ve been having. It’s brutal. I’m sure you are getting ready to click away to your next internet destination, but don’t go just yet. Save this recipe for when you can turn on the oven and enjoy this meal properly! (I meant to post this a while ago but ever since school let out it’s been hard to get in a blog post!)

I adapted the recipe from these two sources: Just A Pinch and Ranting Chef/Maggie Monday so thank you both for a keeper!

When I compared the two recipes, I noticed Maggie used more maple syrup than dijon mustard and Donna used more dijon. I’m sure you can’t go wrong with either, but I leaned more to the sweeter version. You can always adjust the ratio to your liking!

You’ll notice I have a lot of thighs in my photos. I usually buy the value packs of meat so we have leftovers for our family of 4. I am posting the recipe for the smaller chicken package so if you buy the value pack (4-5 lb.s) just double the ingredients like I did.

Here’s how it goes:

Line a baking dish with foil or spray with cooking spray. Don’t skip this step. The sugars from the maple syrup caramelize and this step is crucial for easy clean up!

Place thighs in baking dish and season them with salt, pepper, and McCormick’s Garlic and Herb Seasoning. I love using that blend – it’s so good on many things – but if you can’t find it, just sprinkle on some garlic powder, onion powder, oregano, rosemary, and paprika.

Maple Dijon Chicken Thighs - seasoned

Mix the dijon mustard, maple syrup (use the real stuff!), and the rice wine vinegar in a bowl and pour mixture over the thighs.

Maple Dijon Chicken Thighs - Ready for oven!

Bake in a 450 degree F oven and serve! (Read recipe for full instructions.)

Maple Dijon Chicken Thighs | Zim on a Whim

MAPLE DIJON CHICKEN THIGHS
Ingredients:
1 1/2 to 2 lbs. chicken thighs, bone in
Salt and pepper
McCormick Perfect Pinch Garlic and Herb Seasoning blend (or a little of these spices if you can’t find that blend: garlic powder, onion powder, oregano, rosemary, and paprika)
1/2 cup pure maple syrup
1/4 cup dijon mustard
1 tablespoon rice wine vinegar

Directions:
1. Preheat oven to 450 degrees F. Line a baking dish with foil or spray with cooking spray.
2. Remove any excess fat or skin from the chicken thighs, but leave the top layer of skin on them. Place them in the baking dish.
3. Season both sides of the chicken thighs with salt, pepper, and McCormick’s garlic and herb blend.
4. In a small bowl, combine the maple syrup, dijon mustard, and the rice wine vinegar. Pour mixture over the chicken. Turn the chicken to coat evenly, and then make sure all pieces are skin side up.
5. Bake in oven on middle rack for about 45 minutes or until chicken is cooked through and juices run clear. About halfway through cooking time, baste the chicken with the juices and sauce in the bottom of the dish. (I actually do this a couple of times.)
6. You want the skin to be nice and caramelized. Remove when done and serve with some of the extra sauce. So yummy!

Like I said, I know very few of you want to put your oven on right now, but make sure to pin this for later. You will love it as much as we do.

Stay cool!
~Micha

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12 thoughts on “Maple Dijon Chicken Thighs

  1. I can definitely see how moist these are, they look gorgeous :make delicious! :)

    Cheers
    Choc Chip Uru

    P.S. To prepare for my exams now I won’t be commenting for around 4 weeks – See you in a month my friend :)

  2. I made these for company and everyone was raving. I can’t believe how easy the recipe was, but tasted like it took hour. I’m making them again right now!

    • They are perfect for company! Preparation is so easy and then you pop ‘em in the oven. Leaves you free to have fun with your guests. Thanks for stopping back and commenting on it!

  3. Just made these – SOOOO delicious.

    I tossed the thighs with the spices the night before to make sure the flavor really got into the thighs.

    Basted the thighs after 18 minutes in the oven, then after 15, then just another 10 minutes baking at the end. Skin wasn’t crispy, but was so tender – even better with a dish like this!!

  4. Made these tonight. One of the best chicken thigh recipes I have ever tried. So easy and so delicious. Will certainly make them again.

    • I don’t always use the whole amount of maple syrup because inevitably I’m low on it! I’m glad you liked it and thanks for stopping back and commenting!

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