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
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; 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
