Maple Dijon Chicken Thighs

$5.53 recipe / $0.92 serving

If you’ve spent any time on Pinterest, any time at all, you’ve surely seen a pin for maple Dijon chicken. Pretty much every blogger out there has made it and it has been pinned to the moon and back. So, I thought I’d play a little game of pintester and try it out myself, because unless every single blogger out there is a liar, this stuff has got to be good.

Of course, I didn’t want to just beat a dead horse with a stick, so I threw my own spin on the recipe. I made the basic Dijon and maple syrup marinade, tasted it, and then added what I thought it needed.

First, it needed garlic. I mean, it was just begging for a little garlic. The bulk of the marinade is Dijon mustard, which can be very sharp and tangy, so it needed some low garlic notes to bring it back to the ground. Second, I added a touch of soy sauce. This acted in the same way as the garlic to help round things out and balance the high and low notes. Not to mention, it provided a little bit of much needed salt to balance the sweet maple syrup and just help all of the flavors pop.

I only made about half the amount of marinade as most other people do. I found that it covered my chicken very well and that helped keep the costs low (real maple syrup is NOT cheap). Lastly, I baked my chicken in a casserole dish (as opposed to on a baking sheet) so that the juices would stay near by and keep the chicken moist, rather than evaporate away and leave the edges dry and burned. It resulted in super tender, delicious chicken and ample juices for braising.

You can make this with either thyme or rosemary. When I began preparing the recipe I found that I was out of both. I almost wanted to give up on life right then and there, but suddenly remembered that I have a rosemary plant on my front porch. :D So, I used fresh rosemary. I have dried rosemary listed in the ingredients, but if you want to use fresh, just use double the amount.

Lastly, I had eight chicken thighs. Whether I need one or two chicken thighs for a serving depends on the abundance of my side dishes, so I split the difference and listed the price for six servings. I think that’s fair.

Oh yeah, the verdict? That’s some damn good chicken.

Maple Dijon Chicken Thighs

Maple Dijon Chicken

4.9 from 14 reviews
maple dijon chicken
Prep time
Cook time
Total time
Total Cost: $5.53
Cost Per Serving: $0.92
Serves: 6
  • ¼ cup Dijon mustard $0.45
  • 2 Tbsp real maple syrup $0.65
  • 1 Tbsp olive oil $0.16
  • 2 tsp soy sauce $0.04
  • 1 clove garlic $0.08
  • ½ Tbsp dried rosemary (or 1 Tbsp fresh) $0.15
  • 2 lbs. boneless, skinless chicken thighs $4.00
  1. Preheat the oven to 375 degrees. In a small bowl, stir together the dijon mustard, maple syrup, olive oil, and soy sauce. Mince the garlic and chop the rosemary. Stir both into the marinade.
  2. Coat the inside of an 8x8 inch casserole dish with non-stick spray. Arrange the chicken thighs in the dish so that they are close, but not overlapping. Pour the marinade on top and then spread it around until the thighs are completely covered.
  3. Bake the chicken thighs in the preheated oven for 45-60 minutes, or until they are golden brown on top.
Use a spoon to drizzle the cooking juices over top of the chicken after baking. Avoid using a brush as this will wipe off the baked on marinade.


Maple Dijon Chicken

step by step photos

Maple Dijon MarinadePreheat the oven to 375 degrees. In a small bowl, mix together the Dijon mustard, maple syrup, olive oil, and soy sauce. Mince the garlic and roughly chop the rosemary. Stir them both into the marinade.

chicken thighsCoat the inside of an 8×8 casserole dish with non-stick spray. Arrange the chicken pieces inside the dish. Boneless chicken thighs can unfold to a flat filet, but I like to leave them tucked under as if the bone was still inside. Pour the marinade over the chicken.

marinate chicken thighsSmear the marinade around until all of the chicken is well coated. Bake the chicken in the preheated oven for 45-60 minutes. I checked mine at 45 and, although it was cooked through, I wanted to leave it in a bit longer so that it would be more golden brown. It’s up to you.

baked chicken thighsAnd that’s what it looked like when it was finished. The juices in the casserole dish are absolutely delicious. I suggest using a spoon or baster to lightly drizzle the juices over top of the chicken. Don’t use a brush, though, or  you’ll just wipe off the marinade that has baked onto the surface.

Maple Dijon ChickenThe Amount of side dishes you have going on will probably dictate whether you eat one or two of these. I’ll be posting the recipe for that carrot salad in a couple of days… so stay tuned!

The other bloggers didn’t lie – It’s one of the easiest, tastiest chicken dishes I’ve ever had. I want to eat it every day!




  1. Valsmama says:

    I have used this recipe with bone in & out chicken. Drumsticks too!
    It’s one of our favorit!

  2. Tammy Watson says:

    In the oven as we speak :) I had to substitute a few things, thought I had some maple syrup but didn’t so used pancake syrup and hope it doesn’t ruin the recipe. Used fresh chive and parsley, dijon, honey and old fashioned mustard and pepper.

  3. Kristen says:

    Girl, this is the beginning of a beautiful relationship, I can tell.

  4. Love your site like I’ve sAid before been making recipes from here and I love them, made this for the first time I had no Dijon mustard so I used honey mustard and it was delicious=) I’ll deff make it again with Dijon to see the difference thank you again for this site. =)
    The pic ate so helpful thank you!!

  5. Nancy says:

    Tried this recipe tonight and it turned out absolutely delicious! Thank you =]

  6. Jazmin says:

    Would it be ok to leave the chicken to marinate over night?

  7. Mike says:


    Super random question but if I only have bone-in chicken available, do you think it’s best to remove the bone first or just keep it in and eat it off the bone? I really don’t think so but would keeping the bone in change anything in regards to texture or taste?


    • I think it would be much easier to leave the bone in and just eat it off the bone. The only changes it will make is that it may take slightly longer to cook.

  8. Dasha says:

    Yum is not enough!! It was spectacular! Used the leftover juices to make gravy and served it with mashed potatoes and asparagus. It was delish! Thanks :)

  9. Made this tonight. I’m a vegetarian but all my carnivores loved it. I will make this again for sure. So easy. I used 3lbs of thighs and the sauce was sufficient. Didn’t have enough Dijon so I topped up with yellow mustard and it was good.

  10. Aaron Miller says:

    What about if I use bone-in, skinless thighs? How would you recommend changing the recipe?

    • It might need to bake a little longer, try 10-15 minutes… but that will also depend on the size of the thighs.

  11. Danyel says:

    This was fantastic! I pulled it out of the dish and stuck it under the broiler for a few minutes (so it would “look done” for my picky husband) but otherwise followed the recipe exactly. This was beyond simple and everyone loved it. We’ll definitely be adding this to the rotation. A note: I put it over rice but will do something else next time because the rice absorbed too much of the sauce.

  12. I doubled the recipe, added a splash more maple syrup and used it as a marinate for the chicken. Through everything in a ziplock for four hours and then grilled them up. They were moist, tender and flavorful! Would definitely make again! Next time I’ll add a bit more garlic.

  13. Karla says:

    This is the first Budget Bytes recipe I’ve tried but it won’t be the last! I didn’t have Dijon mustard so I mixed half yellow/half whole grain. Also only used just over a pound of meat for the full marinade, which left extra sauce for over potatoes. The chicken came out fabulous! I don’t really even like chicken thighs, but I think this might have changed my mind

  14. Hi Beth

    Made this last night and it was awesome, however when pouring the sauce on before baking I thought that there was not enough, then after 45 minutes, the sauce had turned really watery and did not have a glaze look like your photos, do you and anyone have any thoughts as to why?
    Nonetheless, it was still delicious and have some leftovers in the fridge sitting in the watery sauce, hopefully it may have thickened overnight.

    Thank you!

    • The wateriness is likely due to the moisture coming out of the chicken. I wouldn’t really say mine were glazed (take a look at the second picture from the top – right after the recipe, the coating looks much less thick). I spooned some of the liquid over the top after it baked to make it look more moist, which might be why it looked kind of glazed. :)

      • The sauce definitely thickened overnight and the leftovers were amazing! I have made this about four times since my first comment & look forward to the next day as the flavors seem to build into the chicken & in the sauce =)

  15. I love this recipe, but I actually like it better when replacing the maple syryp with honey.

  16. Melissa B. says:

    I made this last night, and with the exception of doubling the sauce, followed your instructions to the letter. OMG, amazing!!! Hubby and I had it over protein/fiber egg noodles (thus, the need for the extra sauce), and he’s already put in a second request. We have yet to be disappointed by any recipe I’ve tried from your site. Thanks for another great one, Beth!

  17. Heather says:

    If you used chicken breasts in the crock pot, how long would you cook them? Thanks for the great recipes!

    • If you did this in the crock pot it will be quite a bit more watery. When I cook chicken breast in a crock pot, I usually do 4 hours on high, although it will always vary depending on the size of the chicken breast and how full the crock pot is.

  18. Julia says:

    turned out perfect. really delicious, family said it was like a dinner out!

  19. MacKenzie says:

    These are fantastic! They’re definitely going on our monthly meal list.

  20. William says:

    Hey Beth! First and foremost I want to thank you for setting up this amazing blog, you’ve changed my confidence levels as a chef from cup noodle/ramen everyday, to, the roommate that the rest of the house looks forward to seeing in the kitchen due to his culinary expertise. :-). I made this yesterday substituting chicken breast for thighs, and while it was flipping delicious, my only very minor complaint was that the soy sauce may have made the marinade a little too salty, what do you think I can do to solve this problem (besides the obvious, using less soy sauce, haha)

    • Honestly, I think using less is the best option. Using more syrup can counteract it a bit, but it will really be more of a “distraction” to the salt level. If there’s too much salt, just use less. :)

    • Holly Molly says:

      You could also try using a low sodium soy sauce

  21. Tina says:

    I use this as a marinade and freeze my chicken breasts in quart bags. I thaw them during the day while I am at work and come home and grill them. They are amazing!! We’ve been doing them for a few months and they haven’t gotten thrown out of rotation yet!

  22. Cherie says:

    Can you do these with chicken breast also?
    What would be the change in cooking time?


    • Yes, you can definitely do this with chicken breast, although I don’t know how long they’ll need to bake without trying it… it will also likely depend on the size of the chicken breast.

  23. Was getting late in my house so I threw it on the stove (with a couple minutes under the broiler) and it still came out great. So yummy!

Speak Your Mind


Rate this recipe: