Maple Dijon Chicken Thighs

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 Maple Dijon Chicken 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 you can use fresh instead (I’d use about the same amount).

Whether I need one or two chicken thighs for a serving depends on the size of your thighs, so I just listed the price per “serving” as the price per thigh.

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

Post updated 10-15-17

Maple Dijon Chicken Thighs

You won't find an easier, more flavorful dish than these Maple Dijon Chicken Thighs. Sweet and savory, this dish is a family pleaser. BudgetBytes.com

You won't find an easier, more flavorful dish than these Maple Dijon Chicken Thighs. Sweet and savory, this dish is a family pleaser. BudgetBytes.com
4.93 from 27 votes
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Maple Dijon Chicken Thighs

You won't find an easier, more flavorful dish than these Maple Dijon Chicken Thighs. Sweet and savory, this dish is a family pleaser.

Total Cost $6.70 recipe / $1.12 serving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 thighs
Author Beth M

Ingredients

  • 1/4 cup Dijon mustard $0.36
  • 2 Tbsp real maple syrup $0.60
  • 1 Tbsp olive oil $0.13
  • 2 tsp soy sauce $0.04
  • 1 clove garlic $0.08
  • 1/2 Tbsp dried rosemary or fresh $0.30
  • 6 boneless skinless chicken thighs (about 2.3 lbs.) $5.19

Instructions

  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 a 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 45-50 minutes, or until they are cooked through and the liquid around the thighs is simmering. Spoon some of the liquid over the thighs, return them to the oven, then switch the oven's setting from bake to broil. Broil for about 5 minutes, or until the top of the chicken is golden brown.

Recipe Notes

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.

You won't find an easier, more flavorful dish than these Maple Dijon Chicken Thighs. Sweet and savory, this dish is a family pleaser. BudgetBytes.com

You won't find an easier, more flavorful dish than these Maple Dijon Chicken Thighs. Sweet and savory, this dish is a family pleaser. BudgetBytes.com

 

Step by Step Photos

Maple Dijon Sauce Ingredients

Preheat the oven to 375ºF. Add the Dijon mustard, maple syrup, olive oil, and soy sauce to a small bowl. Mince the garlic and roughly chop the rosemary, then add them to the bowl as well.

Maple Dijon Sauce Mixed

Stir the Maple Dijon sauce ingredients together, then set the sauce aside.

Chicken Thighs in Dish

Coat the inside of a casserole dish with non-stick spray. Arrange the chicken pieces inside the dish so that they are close, but not overlapping.

Pour Maple Dijon Sauce over Chicken

Pour the Maple Dijon Sauce over the chicken pieces, covering them as much as possible.

Maple Dijon Chicken Thighs ready to bake

If necessary, use a spoon to scoop up some of the runoff back up over the surface of the chicken. You want the chicken completely covered.

You won't find an easier, more flavorful dish than these Maple Dijon Chicken Thighs. Sweet and savory, this dish is a family pleaser. BudgetBytes.com

Bake the Maple Dijon Chicken Thighs in the preheated oven for 45-50 minutes, or until they are cooked through and the liquid around them is simmering. Spoon some of the the liquid back up over top of the chicken, then place them back in the oven, switch the oven from bake to broil, and let them broil for about 5 minutes, or until the tops are golden brown. (that extra rosemary is just a garnish)

You won't find an easier, more flavorful dish than these Maple Dijon Chicken Thighs. Sweet and savory, this dish is a family pleaser. BudgetBytes.com

The Maple Dijon Chicken Thigh is pictured here with my Carrot & Orzo Salad.

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!