Chicken Thighs With Dijon Maple Syrup Food

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BAKED MAPLE CHICKEN THIGHS



Baked Maple Chicken Thighs image

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

½ cup maple syrup
½ cup Dijon mustard
3 tablespoons balsamic vinegar, or more to taste
8 chicken thighs
cooking spray (such as Pam®)

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



Maple-Mustard Chicken Thighs image

Provided by Ellie Krieger

Categories     main-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 6

4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)
2 tablespoons grainy French mustard
2 tablespoons Dijon mustard
1 clove minced garlic
1/2 teaspoon dried marjoram
2 tablespoons maple syrup

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.

MAPLE DIJON GLAZED CHICKEN RECIPE



Maple Dijon Glazed Chicken Recipe image

This Maple Dijon Glazed Chicken is really easy to throw together, and so flavorful!

Provided by Six Sisters Stuff

Yield 6

Number Of Ingredients 6

1/2 cup Dijon mustard
1/4 cup maple syrup
1 Tablespoon rice vinegar
2 pounds boneless skinless chicken thighs (or bone in)
Salt and pepper, to taste
1/4 teaspoon dried rosemary (optional for topping)

Steps:

  • Preheat your oven to 425 degrees F.
  • Mix together Dijon mustard, maple syrup and rice vinegar.
  • Put the whole package of chicken thighs into an 8 x 8 inch glass baking dish (I lined mine with aluminum foil for easy clean up).
  • Salt and pepper the thighs.
  • Pour maple mustard mixture over top, turning the thighs in the mixture so they are fully coated.
  • Put the chicken thighs in the oven, and let them bake for about 40 minutes or until a meat thermometer reads 165 degrees F.
  • Baste the tops of the chicken with more sauce halfway through cooking time. Use the sauce that is in the pan for basting.
  • Let the chicken rest for 5 minutes before serving.
  • Sprinkle with rosemary if desired.

Nutrition Facts : Servingsize 1 serving, Calories 1426 kcal, Fat 37 g, SaturatedFat 10 g, Cholesterol 853 mg, Sodium 3752 mg, Carbohydrate 54 g, Sugar 48 g, Protein 178 mg

MAPLE GLAZED CHICKEN THIGHS



Maple Glazed Chicken Thighs image

While chicken breasts are a staple for me, I enjoy the deeper flavors imparted by thighs. This is a recipe I modified from Eating Well magazine that pairs that richness with a slightly sweet flavorful marinade and sauce. These are fabulous when marinated overnight, but you can go a short as two hours. The thighs can be cooked on an indoor or outdoor grill or broiled.

Provided by justcallmetoni

Categories     Chicken Thigh & Leg

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

4 skinless chicken thighs or 4 boneless skinless chicken thighs, all visible fat removed
3 tablespoons pure maple syrup
3 tablespoons reduced sodium soy sauce
1 tablespoon lemon juice
1 garlic clove, minced (medium sized)
1 1/2 teaspoons minced fresh ginger
1/4 teaspoon fresh ground pepper
1 dash cayenne pepper (optional)

Steps:

  • Mix together all ingredients save the thighs in a resealable bag or non reactive container. Add thighs and seal. Marinade in the fridge for 2 to 24 hours.
  • When ready to cook, prepare the cooking surface with a light coating of cooking spray or oil. Remove the thighs from the marinade removing any excess.
  • Place thighs on the grill and cook for 4 to 6 minutes per side or until a thermometer registers 165 degrees. Actual cooking time will vary depending on the type of grill chosen. Remove chicken to a serving plate.
  • Place the marinade in a small sauce pan over medium heat and bring to a boil. Reduce temperature to a low simmer and cook for 3 to 5 minutes.
  • Generously brush the chicken with the sauce and serve.

Nutrition Facts : Calories 194.1, Fat 3.3, SaturatedFat 0.8, Cholesterol 68.1, Sodium 874.6, Carbohydrate 23.6, Fiber 0.3, Sugar 18.8, Protein 17.6

MAPLE-MUSTARD CHICKEN THIGHS



Maple-Mustard Chicken Thighs image

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

4 large bone-in skinless chicken thighs (about 1 1/2 pounds)
2 tablespoons grainy French mustard
2 tablespoons Dijon mustard
1 minced garlic clove
1/2 teaspoon dried marjoram
2 tablespoons maple syrup

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

INSTANT POT® MAPLE-DIJON CHICKEN THIGHS



Instant Pot® Maple-Dijon Chicken Thighs image

These chicken thighs are coated with maple syrup, Dijon mustard, and other seasonings, and cooked in a pressure cooker. It's delicious served with rice!

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 8

Number Of Ingredients 13

1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon ground thyme
8 bone-in, skin-on chicken thighs
1 tablespoon grapeseed oil
1 small onion, sliced
2 cloves garlic, minced
1 cup low-sodium chicken broth
2 tablespoons Dijon mustard
2 tablespoons maple syrup
4 ounces portobello mushrooms, sliced
½ cup heavy cream
1 ½ tablespoons cornstarch

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
  • Combine garlic salt, oregano, and thyme in a small bowl. Sprinkle over chicken thighs, skin-side up.
  • Add grapeseed oil to the pressure cooker when it says 'hot.' Sear chicken thighs, skin-side down, until no longer pink in the center and juices run clear, 2 to 3 minutes per side. Continue in batches with any remaining chicken thighs. Transfer to a plate.
  • Drain any remaining oil in the pressure cooker. Add onion and garlic and cook until softened, about 1 minute. Pour in chicken broth, scraping the bottom of the cooker to ensure brown bits are incorporated.
  • Turn off the pressure cooker. Place chicken thighs back into the cooker, skin-side up, overlapping if needed.
  • Mix Dijon mustard and maple syrup together in a small bowl. Pour over chicken thighs. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Transfer chicken to a plate.
  • Add mushrooms to the pressure cooker. Whisk heavy cream and cornstarch together in a bowl; stir into remaining liquid in the pressure cooker.
  • Turn on the multi-functional pressure cooker and select Saute function. Let sauce simmer, whisking often, until thickened, 5 to 7 minutes. Serve with chicken thighs.

Nutrition Facts : Calories 289.9 calories, Carbohydrate 8.1 g, Cholesterol 91.9 mg, Fat 19.2 g, Fiber 0.5 g, Protein 20.4 g, SaturatedFat 7 g, Sodium 406.2 mg, Sugar 3.7 g

MAPLE DIJON CHICKEN



Maple Dijon Chicken image

Easy but fancy maple Dijon chicken you can make and forget about!

Provided by Tznius

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 2

Number Of Ingredients 10

2 skinless, boneless chicken breast halves
¼ cup Dijon mustard
¼ cup minced onion
3 tablespoons lemon juice
2 tablespoons maple syrup
1 tablespoon olive oil
2 teaspoons teriyaki sauce
2 teaspoons soy sauce
4 cloves garlic, minced
1 teaspoon dried rosemary

Steps:

  • Place chicken breasts in a slow cooker. Mix Dijon mustard, onion, lemon juice, maple syrup, olive oil, teriyaki sauce, soy sauce, garlic, and rosemary together in a bowl. Pour into the slow cooker. Ensure sauce covers the chicken.
  • Cook on High until chicken is no longer pink in the center, 1 to 2 hours.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 27.2 g, Cholesterol 58.5 mg, Fat 9.2 g, Fiber 0.8 g, Protein 23.4 g, SaturatedFat 1.6 g, Sodium 1332.8 mg, Sugar 14.3 g

MAN PLEASING CHICKEN



Man Pleasing Chicken image

I found this recipe on Pinterest and had to try it. This is an easy dish with alot of flavor. Enjoy!

Provided by JFitz

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs boneless skinless chicken thighs
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon rice wine vinegar
salt and pepper
rosemary

Steps:

  • Preheat oven to 450 degrees.
  • Mix together dijon mustard, maple syrup and rice wine vinegar.
  • Place chicken in an oven proof baking dish and sprinkle with Salt and Pepper. Pour the mustard mixture over them, turning the thighs in the mixture so they are fully coated.
  • Bake for 40 minutes or until the meat is cooked (155 degrees). Halfway through baste the chicken with the sauce.
  • Let the chicken rest for 5 minutes before serving. Then sprinkle with fresh rosemary. Enjoy!

DIJON CHICKEN THIGHS



Dijon Chicken Thighs image

The star of this chicken thigh recipe might just possibly be the luxurious cream sauce.

Provided by thedailygourmet

Categories     Baked Chicken Thighs

Time 55m

Yield 8

Number Of Ingredients 14

½ teaspoon granulated garlic
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon ground black pepper
2 pounds boneless, skinless chicken thighs
2 tablespoons unsalted butter
¼ cup unsalted butter
1 large shallot, peeled and chopped
¼ cup whiskey
½ cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon pure maple syrup
salt and freshly ground black pepper to taste
1 teaspoon finely chopped fresh thyme, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
  • Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
  • Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
  • Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
  • Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Add thyme to the reserved sauce, and spoon over chicken thighs to serve.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 11.3 g, Cholesterol 113.9 mg, Fat 26.7 g, Fiber 0.4 g, Protein 17.1 g, SaturatedFat 12.3 g, Sodium 466 mg, Sugar 1.8 g

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