Description
This Yum Yum Chicken recipe features tender, juicy chicken thighs coated in a flavorful sauce made with Dijon mustard, pure maple syrup, and rice wine vinegar. Baked to perfection, the chicken is caramelized with a tangy-sweet glaze and finished with a fresh rosemary garnish. Perfect for an easy, crowd-pleasing dinner in under an hour.
Ingredients
Scale
Sauce Ingredients
- 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
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 ensure easy cleanup and to prevent the chicken from sticking during baking.
- Mix the Sauce: In a small bowl, whisk together the Dijon mustard, pure maple syrup, rice wine vinegar, salt, and black pepper until the mixture is smooth and fully combined. Taste the sauce and adjust the seasoning or tanginess by adding more vinegar if desired.
- Coat the Chicken: Place the boneless, skinless chicken thighs into the prepared pan. Pour the sauce mixture evenly over the chicken, turning each thigh to coat all sides thoroughly.
- Bake the Chicken: Bake the chicken uncovered in the preheated oven for 40 minutes, allowing the sauce to caramelize and the chicken to cook through fully.
- Rest and Prepare the Sauce: Remove the pan from the oven and let the chicken rest for 5 minutes. Carefully transfer the cooked chicken to a serving plate, but keep the liquid sauce left in the pan.
- Thicken the Sauce: While the liquid is still hot, whisk 1 tablespoon of cornstarch into the sauce in the pan. The residual heat will help thicken it. If the sauce is not thick enough, gradually add a bit more cornstarch, whisking continuously until desired consistency is reached.
- Garnish and Serve: Drizzle the thickened sauce over the chicken and finish by sprinkling fresh rosemary on top. Serve warm for a delicious, flavorful meal.
Notes
- Use seasoned or unseasoned rice wine vinegar depending on your preferred level of tanginess; adjust accordingly.
- Trimming excess fat from chicken thighs helps reduce grease in the pan and results in a cleaner flavor.
- Ensure the cornstarch is fully dissolved in the sauce to prevent lumps.
- For deeper flavor, marinate the chicken in the sauce for 30 minutes before baking, if time allows.
