If you’re craving a dish that effortlessly mixes tangy, sweet, and savory flavors in one glorious bite, then you are in for a treat with the Yum Yum Chicken with Maple Dijon Glaze Recipe. This delightful dish takes everyday ingredients and transforms them into a show-stopping meal, showcasing tender, juicy chicken thighs glazed in a luscious blend of maple syrup and Dijon mustard. It’s the kind of recipe that feels both like a comforting hug and a gourmet experience all rolled into one — perfect for a weeknight dinner or impressing guests without breaking a sweat.
Ingredients You’ll Need
Getting your hands on the right ingredients is half the fun and success of this recipe. Don’t worry, each component is straightforward but plays a crucial role in building a balance of flavors, texture, and a beautiful color that makes this chicken dish irresistible.
- Dijon mustard (½ cup): The star of the glaze, offering a punch of tang and a creamy texture to marry with sweetness.
- Pure maple syrup (¼ cup): Provides a natural sweetness and beautifully caramelizes for that mouthwatering glaze.
- Rice wine vinegar (1 tablespoon): Adds a gentle acidity to cut through the richness and brighten every bite.
- Salt (¼ teaspoon): Enhances all the flavors without overwhelming the palate.
- Ground black pepper (¼ teaspoon): Brings subtle warmth and depth to the glaze.
- Boneless, skinless chicken thighs (2 pounds): Perfectly tender and juicy, the best choice for absorbing the delicious glaze.
- Cornstarch (1 tablespoon): The secret to thickening the glaze into a glossy sauce that clings beautifully.
- Fresh rosemary (2 teaspoons): A fragrant herb garnish that adds an earthy note and lovely aroma.
How to Make Yum Yum Chicken with Maple Dijon Glaze Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 450°F (232°C) while lining an 8×8-inch oven-proof pan with two layers of tin foil. This simple step makes clean-up a breeze and prevents the chicken or glaze from sticking—and trust me, you want that gorgeous glaze left on the chicken, not stuck to the pan.
Step 2: Whisk Together the Glaze
In a small bowl, combine the Dijon mustard, pure maple syrup, rice wine vinegar, salt, and black pepper. Whisk until everything is smooth and fully mixed, tasting as you go so you can tweak the tanginess or sweetness if you fancy. This glaze is where the magic begins, so take a moment to savor the aroma and balance of flavors before spreading it on the chicken.
Step 3: Coat the Chicken
Place your trimmed chicken thighs in the prepared pan, then pour the glaze over them. Turn each piece so that the sauce generously coats every inch. This step ensures that each bite is bursting with that perfect interplay of sweet and savory, making each chicken thigh a pure delight.
Step 4: Bake to Perfection
Bake the chicken uncovered for 40 minutes. During this time, the glaze caramelizes into a sticky, vibrant coat, while the chicken cooks until tender and succulent inside. That caramelization is what takes the Yum Yum Chicken with Maple Dijon Glaze Recipe from good to spectacular.
Step 5: Rest and Plate
Once your kitchen is filled with that incredible aroma, take the pan out and let the chicken rest for five minutes to lock in all the juices. Then transfer the thighs to your serving plate, but don’t discard the pan juices yet—that sauce is about to get even better.
Step 6: Thicken the Glaze
Whisk the tablespoon of cornstarch directly into the hot liquid left in the pan while it’s still warm. This action transforms the drippings into a silky, thickened glaze that will beautifully coat your chicken when drizzled. If it isn’t thick enough at first, add a little more cornstarch while the sauce stays hot—it’s easy to fix!
Step 7: Final Touches
Drizzle that heavenly thickened glaze over your plated chicken and sprinkle fresh rosemary on top. The rosemary adds a burst of herbal freshness that perfectly complements the rich, sweet, and tangy flavors you’ve just crafted.
How to Serve Yum Yum Chicken with Maple Dijon Glaze Recipe
Garnishes
A sprinkle of fresh rosemary is essential, but you can also add a few lemon wedges on the side to brighten the dish or a handful of toasted nuts for an unexpected crunch that contrasts beautifully with the tender chicken.
Side Dishes
This dish pairs wonderfully with garlic mashed potatoes, roasted vegetables, or a crisp green salad dressed lightly with lemon vinaigrette. These sides keep things fresh and balance the luscious glaze without overpowering it.
Creative Ways to Present
Try serving the chicken over fluffy rice or quinoa to soak up every drop of glaze. For a fun twist, slice the chicken and serve it in warm tortillas with fresh slaw for an elegant yet casual meal. Presentation is a joyful part of this recipe, so let your creativity shine.
Make Ahead and Storage
Storing Leftovers
Store leftover Yum Yum Chicken with Maple Dijon Glaze Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, maintaining its flavor and moist tenderness, ready for a quick meal the next day.
Freezing
You can freeze the cooked chicken and glaze separately for up to 2 months. Freeze the chicken in a single layer on a tray first to avoid clumping, then transfer to a freezer-safe bag. Store the sauce in a sealed container. This way, you can enjoy this dish anytime with minimal effort.
Reheating
When reheating, do so gently in the oven or on the stovetop to preserve the glaze’s texture and the juiciness of the chicken. Avoid microwaving if possible, as it can dry the meat or make the glaze too runny.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but thighs tend to be juicier and better at absorbing the glaze’s flavor without drying out during baking.
What can I use if I don’t have rice wine vinegar?
Apple cider vinegar or white wine vinegar are great alternatives—just adjust the amount to avoid making the glaze too tangy.
Is it possible to make this recipe gluten-free?
Absolutely! Just ensure your Dijon mustard and vinegar are gluten-free. Cornstarch is naturally gluten-free, so the thickening step remains unchanged.
Can I make the glaze ahead of time?
Yes, the glaze can be mixed a day in advance and refrigerated. Bring it to room temperature and whisk before using to ensure a smooth coating.
How do I get the perfect caramelization on the chicken?
High oven heat and baking uncovered allow the sugars in the maple syrup to caramelize naturally. Don’t cover the pan or you’ll steam instead of caramelize.
Final Thoughts
The Yum Yum Chicken with Maple Dijon Glaze Recipe is truly a standout in my recipe collection—a dish that tastes far more complicated than it actually is. Whether you’re craving a family-friendly dinner or looking to dazzle your guests with something elegant and comforting, this recipe ticks all the boxes. Give it a try, and I promise it will become one of your most requested meals too!
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Yum Yum Chicken with Maple Dijon Glaze Recipe
- Total Time: 45 minutes
- Yield: 4 to 4 servings 1x
- Diet: Gluten Free
Description
This Yum Yum Chicken recipe features tender boneless, skinless chicken thighs baked in a flavorful glaze of Dijon mustard, pure maple syrup, and rice wine vinegar, creating a perfect balance of tangy and sweet flavors. The dish is finished with a luscious thickened sauce and a sprinkle of fresh rosemary, delivering an easy yet impressive meal for any occasion.
Ingredients
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; see notes for tanginess adjustment)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Chicken and Garnish
- 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 two layers of tin foil to make cleanup easier and prevent sticking.
- Make 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 the sauce as desired (see notes for recommendations).
- Coat Chicken: Place the chicken thighs into the prepared pan. Pour the sauce mixture over the chicken, turning the thighs to ensure they are evenly coated on all sides.
- Bake the Chicken: Bake the chicken uncovered for 40 minutes, allowing the sauce to caramelize and the chicken to cook through.
- Rest the Chicken: Remove the pan from the oven and let the chicken rest for 5 minutes. Transfer the cooked chicken to a serving plate, but do not discard the liquid in the pan.
- Thicken the Sauce: Immediately after plating the chicken, whisk 1 tablespoon of cornstarch into the hot liquid remaining in the pan. The heat will help thicken the sauce. If it does not thicken as desired, add a little more cornstarch while the liquid is still hot.
- Serve: Drizzle the thickened sauce over the chicken and finish by sprinkling with fresh rosemary before serving.
Notes
- Adjust the tanginess of the sauce by using seasoned or unseasoned rice wine vinegar according to your preference.
- Ensure to trim excess fat from the chicken thighs to keep the dish lighter and less greasy.
- If the sauce doesn’t thicken to your liking, add cornstarch gradually while the liquid is still hot.
- Using fresh rosemary as garnish adds a fragrant, herbal note to balance the sweet and tangy sauce.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
