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).
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 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.
- 1/4 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
- 1/2 Tbsp dried rosemary or fresh $0.15
- 2 lbs boneless skinless chicken thighs $4.00
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.
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.
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.
Step by Step Photos
Preheat 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.
Coat 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.
Smear 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.
And 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.
The Amount of side dishes you have going on will probably dictate whether you eat one or two of these. 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!