We don’t buy chicken thighs that often, but they are so moist and flavorful. We like to buy the boneless skinless thighs. But when we find regular chicken thighs on sale we stock up. The ones in the picture are bone in.
My husband was a little hesitant to try these Maple Dijon Glazed Chicken thighs because he is not a fan of Dijon mustard. But the Dijon mustard mixed with the maple syrup gives it just the right sweetness.
The mustard was not overpowering at all. The chicken was so moist it would melt in your mouth.
When we first made this a long time ago, I had no idea you could buy skinless, boneless chicken thighs. I had an amazing meal that I had prepared to “WOW” my husband. It was going to knock his socks off!
We sat down to eat our delicious meal when I dug in on one of my chicken thighs, only to find it covered in little chicken hairs! I am not even sure that is what they were, but I have never spit something out so quickly.
I can still recall the look on my husband’s face as he sweetly choked down the skin-covered, hairy meal I had presented him with. Needless to say, I have learned that they do make boneless, skinless chicken thighs and I couldn’t be happier about it, especially because of this delicious recipe.
(For the record, this recipe actually did knock my husbands socks off. He definitely appreciated the hairless thighs the second time around.)
can you use chicken breasts in place of the thighs?
This recipe works best with chicken thighs. You can use chicken breasts in this recipe, but they can overcook in a hurry and become dry. Chicken thighs are fattier and that is why they are so moist and tender.
Chicken thighs can be used in all the same ways that chicken breasts can. Thighs do have a little less protein and a little more fat than chicken breasts, but the differences are not very big.
We do prefer boneless skinless chicken thighs often over chicken breasts if you don’t want your chicken to be dry. Chicken thighs do not stick to the pan like chicken breasts can.
does the maple syrup need to be pure maple syrup?
If you have pure maple syrup it would be amazing with this chicken. We used regular maple syrup you find on the pancake mix aisle in the store. It’s very inexpensive.
So rest assured that any maple syrup you have on hand will work just fine.
is there a difference between rice vinegar and rice wine vinegar?
All rice vinegar is made by fermenting the sugars from rice into an alcohol such as wine, then further fermenting the wine into acetic acid. If a recipe calls for rice wine vinegar and you’ve purchased rice vinegar (or vice versa), NO WORRIES. The only difference is the wording on the label.
Maple Dijon glazed chicken is easy to make
The great thing about this glazed chicken is that the ingredients are simple ones you probably have on hand.
- Preheat your oven to 425 degrees.
- Mix together the Dijon mustard, maple syrup, and Rice Vinegar.
- Place the chicken thighs in a baking dish.
- Salt and pepper the thighs. Then pour the maple mixture over the thighs. Turning the thighs in the mixture so that they are all coated.
- Place in the oven and bake for 40 minutes or until the meat thermometer reads 165 F.
- Baste the tops of the chicken with more sauce halfway through cooking time, using the sauce in the bottom of the pan.
- Remove cooked chicken from the oven and let rest 5 minutes before serving.
- Sprinkle with rosemary if desired.
Full recipe with ingredient amounts and directions at bottom of this post.
helpful items used in this recipe
- Silicone Whisk and Spatula Set – We love silicone whisks because they won’t scratch your pans.
- Basting Brush – This 2 pack is great for indoor cooking and grilling.
- 8 x 8 Glass Baking Dish – This is the perfect size baking dish for so many recipes.
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here are some tasty side dishes to go with Maple Dijon Glazed Chicken
- Smashed Potatoes
- Easy Roasted Ranch Asparagus
- Strawberry Jello Fluff Salad
- 30 Minute Dinner Rolls
- Italian Peas
Maple Dijon Glazed Chicken Recipe
- ½ cup Dijon Mustard mu
- ¼ cup maple syrup
- 1 Tablespoon rice vinegar
- 2 pounds boneless, skinless chicken thighs or bone in
- salt and pepper, to taste
- ¼ teaspoon dried rosemary optional for topping
- Preheat your oven to 425 degrees F.
- Mix together Dijon mustard, maple syrup and rice vinegar.
- Put the whole package of chicken thighs into an 8 x 8 inch glass baking dish (I lined mine with aluminum foil for easy clean up).
- Salt and pepper the thighs.
- Pour maple mustard mixture over top, turning the thighs in the mixture so they are fully coated.
- Put the chicken thighs in the oven, and let them bake for about 40 minutes or until a meat thermometer reads 165 degrees F.
- Baste the tops of the chicken with more sauce halfway through cooking time. Use the sauce that is in the pan for basting.
- Let the chicken rest for 5 minutes before serving.
- Sprinkle with rosemary if desired.
- small bowl
(Recipe from Witty In The City)
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