Description
This Yum Yum Chicken recipe features tender boneless, skinless chicken thighs baked in a rich and tangy Dijon mustard and maple syrup sauce. The chicken is coated in a flavorful mixture, baked to caramelized perfection, and served with a thickened glaze garnished with fresh rosemary for a deliciously sweet and savory meal ready in under an hour.
Ingredients
Scale
For the Sauce and Coating
- ½ cup (125 g) Dijon mustard (preferably Grey Poupon)
- ¼ cup (59 ml) pure maple syrup
- 1 tablespoon rice wine vinegar (seasoned or unseasoned)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Chicken
- 2 pounds (907 g) boneless, skinless chicken thighs (most fat trimmed and discarded)
- 1 tablespoon cornstarch
- 2 teaspoons fresh rosemary (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 450°F (232°C). Line an 8×8-inch oven-proof pan with 2 layers of tin foil to make cleanup easier and prevent the chicken from sticking.
- Mix the Sauce: In a small bowl, whisk together the Dijon mustard, pure maple syrup, rice wine vinegar, salt, and black pepper until smooth and fully combined. Taste and adjust seasoning or tanginess as desired.
- Coat the Chicken: Place the chicken thighs evenly in the prepared pan. Pour the sauce mixture over the chicken, turning each piece carefully so it is evenly coated on all sides with the sauce.
- Bake the Chicken: Bake the chicken uncovered in the preheated oven for 40 minutes. This allows the sauce to caramelize beautifully while the chicken cooks thoroughly.
- Rest and Prepare the Sauce: Remove the pan from the oven and let the chicken rest for 5 minutes. Transfer the cooked chicken to a serving plate, leaving the pan with the cooking liquid on the stove.
- Thicken the Sauce: While the liquid is still hot, whisk 1 tablespoon of cornstarch into it to thicken. If the sauce doesn’t thicken to your liking, whisk in more cornstarch a little at a time until the desired consistency is reached.
- Garnish and Serve: Drizzle the thickened sauce generously over the chicken and sprinkle fresh rosemary on top for an aromatic and flavorful finish. Serve immediately.
Notes
- Use seasoned rice wine vinegar for a tangier sauce, or unseasoned if you prefer a milder acidity.
- Adjust the salt and pepper to taste before baking to suit your preference.
- Be sure to line the pan with foil for easier cleanup and to prevent sticking.
- If sauce thickening is slow, ensure the liquid is hot when adding cornstarch and stir consistently.
- For a slightly different flavor, you can substitute fresh rosemary with thyme or parsley as garnish.
