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 - Lemon slices, for garnish (optional) When I make Maple Dijon Chicken Thighs, I love the mix of sweet and tangy. The chicken thighs are juicy and full of flavor. The maple syrup adds a rich sweetness. The Dijon mustard brings a nice bite. Together, they create a tasty marinade that makes the chicken shine. - Fresh thyme sprigs - Lemon slices - Chopped parsley Garnishes make the dish pop. Fresh thyme adds color and flavor. Lemon slices brighten the meal. You can also use chopped parsley for a fresh touch. - Use chicken breasts instead of thighs for a leaner option. - Try honey in place of maple syrup for a different sweet flavor. - Use apple cider vinegar instead of soy sauce for a tangy twist. - Swap garlic cloves with garlic powder if needed. These substitutions keep the dish flexible. You can mix it up to suit your taste or what you have on hand. This makes the recipe fun and easy to adapt. {{ingredient_image_2}} To start, grab a large mixing bowl. Add 1/4 cup of pure maple syrup. Next, add 2 tablespoons of Dijon mustard. Pour in 1 tablespoon of soy sauce. Then, toss in 2 minced garlic cloves and 1 teaspoon of fresh thyme. Season with salt and pepper. Whisk this mixture until it blends well. This marinade gives the chicken a sweet and tangy flavor. Now, it's time to marinate the chicken. Place 4 boneless, skinless chicken thighs into the bowl. Make sure each thigh gets a good coat of the marinade. Cover the bowl tightly with plastic wrap or a lid. Place the bowl in the fridge for at least 30 minutes. If you want a stronger flavor, let it sit for up to 2 hours. Preheat your oven to 400°F (200°C) before removing the chicken. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. When the oil shimmers, take the chicken out of the marinade. Let any extra marinade drip off. Place the chicken thighs in the skillet, searing each side for about 4-5 minutes. Look for a nice golden-brown crust. After searing, pour the leftover marinade over the chicken. Transfer the skillet to the oven. Bake for 20-25 minutes until the chicken reaches 165°F (75°C). Once done, take the skillet out. Cover the chicken loosely with foil for 5 minutes. This resting time keeps it juicy. Marinating is key for great flavor. Here are my tips: - Use a glass or plastic bowl for marinating. Avoid metal, as it can react with the marinade. - Make sure to cover your bowl tightly. This keeps the flavors in and prevents spills. - For the best taste, marinate for at least 30 minutes. If you have time, marinate for up to 2 hours. - Flip the chicken halfway through. This helps the marinade coat all sides evenly. Searing gives the chicken a nice crust. Here’s how to do it: - Heat your skillet until it shimmers. This means it’s hot enough for searing. - Do not overcrowd the skillet. Cook in batches if needed to avoid steaming. - Let the chicken sear without moving it for 4-5 minutes. This helps form a golden crust. - Flip the chicken gently. Use tongs to avoid tearing the meat. Cooking chicken properly is vital for safety. Follow these steps: - Use a meat thermometer. The chicken should reach 165°F (75°C) in the thickest part. - After baking, let the chicken rest for about 5 minutes. This keeps the juices inside. - Check for clear juices. If the juices run clear, the chicken is cooked through. - If unsure, cut into the thickest part. The meat should be opaque with no pink inside. Pro Tips Marination Time: The longer you marinate the chicken, the deeper the flavor will be. Aim for at least 2 hours, or even overnight for maximum taste. Searing Technique: Ensure the skillet is hot enough before adding the chicken to get a perfect sear. This adds a delicious crust and locks in moisture. Resting Period: Let the chicken rest after baking. This allows the juices to redistribute, resulting in a juicier, more flavorful dish. Serving Suggestions: Pair this dish with roasted vegetables or a fresh salad to balance the sweetness of the maple syrup and the tanginess of the Dijon mustard. {{image_4}} You can change the flavor of your Maple Dijon Chicken Thighs with a few simple tweaks. Try adding a splash of apple cider vinegar for a tangy twist. You can also mix in some crushed red pepper flakes for heat. If you like herbs, fresh rosemary or oregano work great. For a sweeter touch, add a bit of brown sugar to the marinade. Each of these options can make your dish unique and exciting. You don’t have to stick to the oven for this recipe. You can use a grill instead. Just preheat your grill and cook the marinated thighs for 6-8 minutes on each side. Ensure they reach the right temperature. An air fryer is another great choice. Set it to 375°F (190°C) and cook for about 20 minutes. This method gives you crispy skin with less oil. Each appliance adds a new flavor and texture to the chicken. Pair your chicken thighs with sides that complement their sweet and savory taste. Roasted vegetables like carrots and Brussels sprouts work well. You can also serve them with rice or quinoa to soak up the delicious sauce. A fresh salad with a light vinaigrette adds a nice crunch. For something hearty, mashed potatoes or sweet potato wedges are great options. Each side can enhance your meal and make it even more enjoyable. To keep your Maple Dijon chicken thighs fresh, place them in an airtight container. Make sure to let them cool down to room temperature before sealing. Store them in the fridge for up to 3 days. This way, you can enjoy the flavors later without losing taste or texture. When you're ready to eat the leftovers, preheat your oven to 350°F (175°C). Place the chicken thighs on a baking tray. Cover them with foil to keep moisture in. Heat for about 15-20 minutes, or until they are warm throughout. You can also use a microwave if you're in a rush. Just heat in short bursts, checking often. If you want to save some for later, freezing is a great option. First, let the chicken cool completely. Then, wrap each thigh in plastic wrap or foil. Place them in a freezer-safe bag or container. They can last for up to 3 months in the freezer. When you're ready to eat, thaw them in the fridge overnight before reheating. This helps keep the chicken juicy and tasty. Yes, you can use bone-in chicken thighs. They add more flavor and moisture. Just increase the cooking time. Aim for 30-35 minutes in the oven. Always check that the chicken reaches 165°F. To marinate chicken, mix your marinade in a bowl. Place the chicken in the marinade and coat it well. Cover the bowl tightly. Let it sit in the fridge for at least 30 minutes. For more flavor, marinate for up to 2 hours. You can keep leftovers in the fridge for about 3-4 days. Store them in an airtight container. This keeps the chicken fresh and tasty. If you want to keep it longer, consider freezing it. This article covered how to cook chicken perfectly. We discussed ingredients, marinating, and cooking methods. I shared tips for better marinating and ensuring your chicken is juicy. You also learned about fun variations and storage tips. In summary, good preparation and careful cooking make a big difference. Follow these steps for tasty meals every time. Enjoy your cooking journey!$

Maple Dijon Chicken Thighs

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

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Prep Time 10

Cook Time 25

Total Time 35

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
as needed Lemon slices, for garnish (optional)

Instructions

In a large mixing bowl, combine the maple syrup, Dijon mustard, soy sauce, minced garlic, fresh thyme, salt, and pepper. Whisk the mixture until fully blended and smooth.
Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap or a lid and marinate in the refrigerator for a minimum of 30 minutes. For enhanced flavor, marinate for up to 2 hours.
Preheat your oven to 400°F (200°C) while the chicken is marinating.
In an oven-safe skillet, heat the olive oil over medium-high heat until it shimmers slightly.
Retrieve the marinated chicken from the bowl, allowing any excess marinade to drip off. Carefully place the chicken thighs in the skillet and sear them for about 4-5 minutes on each side, or until they develop a beautiful golden-brown crust.
Once seared, pour the remaining marinade over the chicken thighs, ensuring they are evenly coated. Carefully transfer the entire skillet to the preheated oven.
Bake for 20-25 minutes, or until the chicken thighs reach an internal temperature of 165°F (75°C) and are cooked through.
After the chicken is finished baking, remove the skillet from the oven and cover it loosely with aluminum foil. Allow the chicken to rest for about 5 minutes before serving to help retain moisture.

Notes

For enhanced flavor, marinate the chicken for up to 2 hours.

Keyword chicken, dijon mustard, easy recipe, maple syrup