I decided to try this recipe because it calls for maple syrup in the chicken marinade. I’ve never used maple syrup in a chicken recipe before, so I was intrigued. Sadly, I wasn’t too impressed.
1.5 pound package of chicken
1/2 cup dijon mustard
1/4 cup maple syrup
1 tablespoon rice wine vinegar
1. Preheat your oven to 450ºF.
2. Mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice wine vinegar.
3. Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. I used chicken breasts because I’m not a huge fan of thighs. Then, salt and pepper the chicken. Pour your maple mustard mixture over them, turning the chicken in the mixture so they are fully coated.
4. Put the chicken into the oven, and let it bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary.
Ironically, the biggest fans of this dish were the men of the house. I thought it was okay, but my husband really liked it and the little man gobbled it up. Let me put it to you this way, the little man took a sweet potato fry out of his mouth when I gave him more chicken. He loves sweet potato fries more than anything, so that’s kind of a big deal.
Witty in the City