Maple Dijon Chicken Thighs

$- 4 boneless, skinless chicken thighs - 1/4 cup pure maple syrup - 2 tablespoons Dijon mustard - 1 tablespoon soy sauce (or tamari for gluten-free) - 2 cloves garlic, minced - 1 teaspoon fresh thyme leaves (or 1/3 teaspoon dried thyme) - Salt and pepper to taste - 1 tablespoon olive oil - Slice of lemon for garnish (optional) Gather these ingredients to make Maple Dijon Chicken Thighs. Each item plays a key role in building flavor. The chicken thighs are tender and juicy. Maple syrup adds sweetness, while Dijon mustard gives a nice tang. Soy sauce brings umami, enhancing the dish's depth. Garlic and thyme add aroma and freshness. I always choose fresh thyme when I can. It gives a bright note to the marinade. If you prefer, you can use dried thyme, but fresh thyme shines in this recipe. Salt and pepper are essential for taste. They help balance the sweetness of the maple syrup. Olive oil helps in cooking, adding moisture and richness to the dish. Lastly, a slice of lemon is a nice touch. It brightens the plate and adds a pop of color when serving. With this list, you are ready to create a delightful meal that is both easy and flavorful. Enjoy the cooking process! {{ingredient_image_1}} - First, whisk together the marinade ingredients. Combine maple syrup, Dijon mustard, soy sauce, garlic, thyme, salt, and pepper in a bowl. - Next, coat the chicken thighs well in the marinade. Make sure every part is covered. - For the best flavor, marinate the chicken in the fridge for 30 minutes to 2 hours. This lets the flavors soak in. - Preheat your oven to 400°F (200°C) so it's ready when you need it. - In an oven-safe skillet, heat olive oil over medium-high heat. Wait until it shimmers. - Remove the chicken from the marinade, letting any extra drip off. Place the thighs in the hot skillet. - Sear the chicken for 4-5 minutes on each side. Look for a golden brown color. - Pour the remaining marinade over the chicken. Carefully transfer the skillet to the preheated oven. - Bake for 20-25 minutes. Check if the chicken is done by using a meat thermometer. It should reach 165°F (75°C). - Once finished, take the skillet out of the oven. Cover the chicken with foil for about 5 minutes. This keeps it moist and juicy before you serve. Marinating is key for great flavor. I suggest at least 30 minutes, but 2 hours is better. This gives the chicken time to soak up the sweet and tangy mix. You can adjust the sweetness with more maple syrup. If you want more tang, add extra Dijon mustard. This balance makes each bite tasty. Choose an oven-safe skillet for searing. A good skillet helps the chicken brown nicely. Heat the oil until it shimmers before adding the chicken. This creates a nice crust. When baking, keep an eye on the chicken. Using a meat thermometer helps ensure even cooking. Aim for an internal temperature of 165°F (75°C). This keeps the chicken juicy. Make your dish pop with garnishes. Fresh thyme and lemon slices add color and freshness. Serve the chicken on a platter. Drizzle the pan sauce over the top for a nice look. This simple touch makes your meal even more inviting. Pro Tips Marinate for Maximum Flavor: Allowing the chicken to marinate for at least 2 hours will enhance the flavor significantly. For best results, marinate overnight in the refrigerator. Use an Instant-Read Thermometer: To ensure your chicken is perfectly cooked, use an instant-read thermometer. It should read 165°F (75°C) when done. Pair with Seasonal Vegetables: Serve the chicken with roasted seasonal vegetables to create a well-rounded meal. Carrots, Brussels sprouts, or green beans complement the flavors beautifully. Leftover Storage: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain moisture. {{image_2}} You can change up the mustard in this dish. Whole grain mustard gives a nice crunch and texture. It adds a different taste that works well with maple syrup. If you like heat, try spicy mustard. It gives the chicken a kick. Both options can make your dish more fun and unique. To make your chicken even better, add herbs like rosemary or oregano. These herbs bring fresh flavors that match well with maple. You can also add citrus. Squeeze some lemon or orange juice for a zesty tone. Lime adds a nice twist too. These simple changes can elevate your dish to a new level. You can cook these thighs in different ways. Grilling adds a smoky flavor that many love. It gives a nice char on the outside. Baking works too. It’s easy and allows the chicken to soak in all the tasty juices. If you want to speed things up, use an Instant Pot. Cook on high for about 10 minutes. Let the pressure release naturally. This method makes the chicken tender and juicy. Each cooking style offers a new taste experience. To store leftovers, let the chicken cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. To keep the chicken moist, add a bit of the pan sauce before sealing the container. This method helps to lock in flavor and moisture. For the best results, reheat in the oven. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat for about 15-20 minutes. If you're in a hurry, you can use the microwave. Put the chicken on a microwave-safe plate. Heat it for 1-2 minutes, checking to see if it's warm. You can freeze cooked chicken thighs. Let them cool completely, then wrap each piece in plastic wrap. Place them in a freezer bag for extra protection. They will last for up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. For quicker thawing, you can use cold water, changing the water every 30 minutes. The best way to marinate chicken is to mix your ingredients well. Use a bowl to whisk together maple syrup, Dijon mustard, soy sauce, minced garlic, thyme, salt, and pepper. After mixing, coat the chicken thighs in the marinade. Cover and refrigerate for at least 30 minutes. For a deeper flavor, marinate for up to 2 hours. Yes, you can use bone-in chicken thighs. They will take longer to cook. Adjust the cooking time by adding 10-15 minutes to the baking time. Always check the internal temperature to ensure it reaches 165°F. This ensures your chicken is juicy and cooked properly. A meat thermometer helps check if chicken is fully cooked. Insert it into the thickest part of the thigh. The chicken is done when it reaches 165°F. This step is important to keep the chicken safe to eat and ensure it is tender. Yes, you can make this dish ahead of time. Marinate the chicken and store it in the fridge for up to 2 hours. You can also cook the chicken and store it in the fridge for up to 3 days. When ready to eat, just reheat it gently in the oven. This blog covered how to make delicious maple mustard chicken thighs. We discussed the right ingredients, marinating tips, cooking methods, and presentation ideas. You now know how to achieve great flavor and texture. Remember to adjust spices to your taste and explore variations. Proper storage is crucial for keeping your chicken juicy. Enjoy cooking this dish and impress friends or family. With practice, you'll master it quickly!$

A deliciously sweet and tangy chicken dish, perfect for a weeknight dinner.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

4 pieces boneless, skinless chicken thighs
0.25 cup pure maple syrup
2 tablespoons Dijon mustard
1 tablespoon soy sauce (or tamari for gluten-free)
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/3 teaspoon dried thyme)
to taste salt and pepper
1 tablespoon olive oil
1 slice lemon for garnish (optional)

Instructions

In a large mixing bowl, whisk together the maple syrup, Dijon mustard, soy sauce, minced garlic, thyme, salt, and pepper until well combined.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover and marinate in the fridge for at least 30 minutes (or up to 2 hours for deeper flavor).
Preheat your oven to 400°F (200°C).
In an oven-safe skillet, heat the olive oil over medium-high heat until shimmering.
Remove the chicken from the marinade, letting excess drip off, and place the chicken thighs in the skillet. Sear for 4-5 minutes on each side until golden brown.
Pour the remaining marinade over the chicken, then carefully transfer the skillet to the preheated oven.
Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through.
Once done, remove from the oven and cover with foil for about 5 minutes before serving to retain moisture.

Notes

Serve with fresh thyme and lemon slices for garnish.

Keyword baked, chicken, dijon, maple, thighs