Holy Yum Chicken
This chicken is loaded with lots of flavor sweet, savory and delicious! This recipe is great anytime, any occasion.
- 1 1/2 to 2 pounds chicken thighs, boneless and skinless
- 1/2 cup Dijon mustard
- 1/4 cup pure maple syrup
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 2 teaspoon fresh rosemary for garnish
Adapted from tablefortwoblog.com
Preheat oven to 450° . Line a 8x8" oven-proof pan with 2 layers of tin foil.
Place the chicken thighs in the foil layered pan. In a small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper. Pour the mixture on top of the chicken. Turn the chicken around in the sauce to make sure it gets all coated.
Bake, uncovered, for 40 minutes.
Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do not discard the liquid.
Immediately after plating chicken, whisk in the cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. Sprinkle rosemary on top before serving.
NOTE: You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tablespoon, you can add a little more.