Maple Dijon Baked Chicken Food

MAPLE DIJON BAKED CHICKEN

Steps:

• Finely chop large handful parsley, measure 2 T into a bowl and set remainder aside for garnish. Combine mustard, maple syrup, oil, spices and lime zest into bowl with 2 T parsley. Whisk together until well blended. Remove 1 to 2 tablespoons of marinade to a separate dish and set aside for later.
• Add skinless chicken breasts to a large freezer bag with remaining marinade, seal bag and massage into chicken until well coated. Refrigerate for at least one hour or until ready to cook (overnight is OK).
• Preheat oven to 400F. Line a baking sheet with tin foil and spray with non-stick cooking spray. Arrange chicken breasts on baking sheet, allowing a bit of space between each. Bake for 40 minutes. Remove from oven, set oven to Broil and evenly brush remaining marinade over chicken.
• Broil for 5 minutes until browned.
• Serve with chopped parsley sprinkled over and Enjoy!

MAPLE-MUSTARD CHICKEN THIGHS

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 CHICKEN

Steps:

• Toss chicken with seasonings. In a large skillet, heat oil over medium heat; saute chicken 10 minutes. Add onion and garlic; cook and stir 5 minutes. Stir in mustard and syrup; cook and stir until sauce is caramelized and chicken is no longer pink, 5-7 minutes.

BAKED MAPLE CHICKEN THIGHS

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.

MAPLE DIJON GLAZED CHICKEN RECIPE

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.

MAPLE DIJON CHICKEN

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.

MAPLE-DIJON CHICKEN WINGS

Steps:

• Heat oven to 375°F.
• Mix first 3 ingredients until blended. Pour over wings in shallow dish; turn to evenly coat wings. Refrigerate 30 min. to marinate.
• Drain wings; discard marinade. Place wings in single layer on foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 20 min. or until browned. Meanwhile, mix remaining ingredients until blended.
• Brush both sides of wings with mustard mixture. Bake 20 min. or until done.