BAKED MAPLE CHICKEN THIGHS
Here's an easy, breezy, delicious chicken thigh recipe. Easy to prepare and easier to eat! The marinade is delicious on pork, too!
Provided by Bwoogie1
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h25m
Yield 8
Number Of Ingredients 5
Steps:
- Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Place chicken in the prepared casserole dish and pour remaining marinade on top.
- Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 17.2 g, Cholesterol 56.6 mg, Fat 6.2 g, Protein 15.7 g, SaturatedFat 1.7 g, Sodium 425.4 mg, Sugar 12.5 g
MAPLE-MUSTARD CHICKEN THIGHS
Provided by Ellie Krieger
Categories main-dish
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.
CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE
Steps:
- Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
- Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
- Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
BACON WRAPPED MAPLE-MUSTARD CHICKEN THIGHS
From the bbq specialist's kitchen of One Perfect Bite. Using a handful of readily available ingredients, this is a delicious entree for boneless chicken thighs. Rained out? Use the oven to bake the thighs at 500 degrees for about 20 minutes. Then flash them under the broiler to crisp the bacon.
Provided by gailanng
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill according to manufacturer`s instructions for cooking by direct and indirect heat. If using charcoal grill, place coals on one side of grill, not covering entire charcoal bed. Thighs will be cooked over direct heat first and finally by indirect heat, opposite the heat source.
- Rinse thighs, pat dry and season with salt and pepper to taste. Place maple syrup in shallow dish. Add mustard and yogurt and stir to combine. Dip thighs in syrup mixture, lightly roll up and wrap each with two strips of bacon to enclose. Secure with wooden toothpicks, if necessary. If bacon strips are long, one strip per thigh may be sufficient.
- Lightly coat grill with oil or cooking spray. Place thighs on preheated grill 4 to 6-inches above direct heat and brown on both sides, about 5 minutes. Move thighs to indirect heat side of grill and continue to cook with lid closed, about 10 to 12 minutes. Watch closely to prevent burning. Test thighs for doneness. Temperature should reach 160 degrees F. on meat thermometer. Return to direct heat to crisp bacon, about 3 to 4 minutes. Remove and place on serving platter. Remove toothpicks and serve.
Nutrition Facts : Calories 648, Fat 43.2, SaturatedFat 12.9, Cholesterol 180.2, Sodium 415.9, Carbohydrate 26.8, Sugar 24, Protein 36.3
MAPLE-GLAZED CHICKEN BREASTS
Here's an easy main dish that's sure to set you on your own quest for the best syrup. Start the chicken breasts marinating on a Saturday afternoon for a quick meal later in the day, just about the time you come in from raking the last of the winter leaves off the garden.
Provided by EatingWell Test Kitchen
Categories Low-Fat Chicken Recipes
Time 2h20m
Number Of Ingredients 7
Steps:
- Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.
- Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 3 to 5 minutes per side.
- Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 15.3 g, Cholesterol 82.8 mg, Fat 3 g, Fiber 0.2 g, Protein 26.1 g, SaturatedFat 0.6 g, Sodium 320.6 mg, Sugar 12.3 g
MAPLE-MUSTARD CHICKEN THIGHS
Make and share this Maple-Mustard Chicken Thighs recipe from Food.com.
Provided by Barb_Denn
Categories Chicken Thigh & Leg
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- rinse chicken and pat dry. combine mustard, garlic, marjoram and maple syrup in a small bowl. spread about 1 1/2 tbsp mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a crust. arrange chicken in a glass baking dish. bake for 45 - 50 minutes or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.
Nutrition Facts : Calories 64.7, Fat 0.6, Sodium 173, Carbohydrate 14.8, Fiber 0.6, Sugar 12.2, Protein 0.8
BAKED PANKO CHICKEN THIGHS
It's fried chicken thighs without all the work.
Provided by tonye
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking pan with foil, then lightly spray with nonstick cooking spray.
- Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.
- Combine melted butter with mustard, maple syrup, and garlic powder in a shallow bowl. Combine panko with Parmesan cheese, parsley, 3/4 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl.
- Brush or rub the chicken thighs with the butter-mustard mixture, then press into the panko mixture until thoroughly coated on all sides. Place on the prepared baking sheet.
- Bake in the preheated oven until juices run clear when chicken is pierced with a fork, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 285.6 calories, Carbohydrate 14.2 g, Cholesterol 91.8 mg, Fat 16.7 g, Fiber 0.1 g, Protein 22.3 g, SaturatedFat 7.5 g, Sodium 490.5 mg, Sugar 1 g
MAPLE BAKED CHICKEN
Since I found this recipe a month ago in Essence Great Cooking, we've had this three times! Smells like honey-mustard when baking, and serves up slightly sweet and spicy, without a mustard-y taste. Enjoy the cookbook original, but I have added quite a bit and here is the version my family prefers. Works fine with just the poultry seasoning if you are short on spices.
Provided by SmHerndon
Categories Chicken Breast
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Remove any visible fat from chicken, then rinse chicken under cold water and pat dry with paper towel.
- Coat sides with poultry seasoning, pepper, marjoram, onion powder& italian seasonings (more or less to taste).
- In large baking dish, arrange chicken pieces in single layer.
- In medium bowl, blend syrup, mustard, lemon juice & brown sugar; pour mixture over chicken.
- Dot each piece with butter, cover with foil, and bake at 350°F for 30 minutes.
- Uncover dish, bake basting occasionally with pan juices, until brown& glazed- about 20 additional minutes.
- Transfer to serving platter and garnish with parsley.
Nutrition Facts : Calories 506, Fat 30.1, SaturatedFat 10.2, Cholesterol 136.4, Sodium 293.2, Carbohydrate 26.7, Fiber 0.6, Sugar 22.3, Protein 31.5
MAPLE-MUSTARD BAKED CHICKEN
Baked chicken is our favorite; this will work well when we have company since not everyone prefers dark meat as we do...Marinating not included in prep time.
Provided by AZPARZYCH
Categories Lunch/Snacks
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl.
- Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
- Preheat oven to 400°F Set a wire rack on a large baking sheet.
- Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.
- Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes.
- Serve hot or let cool, refrigerate and serve chilled.
Nutrition Facts : Calories 758.5, Fat 48.9, SaturatedFat 13.1, Cholesterol 219.9, Sodium 562.3, Carbohydrate 18.4, Fiber 1.1, Sugar 4.4, Protein 57.5
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- In a large mixing bowl, combine the mustard, syrup, salt, pepper and chile powder. Add the chicken thighs and toss until well-coated, then set aside.
- Set up grill for indirect grilling. On a gas grill, turn all burners on high heat for 10 minutes, then turn off the burners on one side of the grill. On a charcoal grill, bank the hot coals on one side of the grill.
- Place the chicken on the cool side of the grill and cook until a quick-read thermometer registers 165° near the bone, about 35 minutes. Rotate the chicken halfway through so that all the pieces have equal time near the hot side of the grill to encourage even cooking. Alternatively, roast in a 400° oven for 40 minutes.
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