After looking at it a little more closely, I found that people fell into two camps. Those who loved it and those who hated it.
It seriously piqued my interest.
I decided to switch out the chicken thighs for chicken breasts - because of my own personal preference.
You know how I feel about chicken thighs.
In order to figure out how I would need to change the cooking temp and cooking time to accommodate the chicken breasts, I read through a ton of reviews and here's a little summary of what I would need to do.
Reduce the temperature by 50 degrees F. Cook for less time. Double the sauce. Possibly reduce the amount of Dijon to make sure it's not too heavy.
Here's what I did.
To a bowl add the Dijon mustard.
Then add the maple syrup.
Then the rice wine vinegar.
And whisk until smooth and combined.
Line an appropriately-sized baking dish with aluminum foil. PS - I'm so glad I did this because it would have been IMPOSSIBLE to clean after the fact.
You will also notice that I do NOT own a baking dish smaller than 9x13. So I made my own with foil.
Salt and pepper the chicken and add to dish.
Pour the sauce over the chicken.
And bake at 400 degrees F for 30 minutes. Then up the temp to 450 degrees F for the last 5 minutes.
Let's start off by saying this. I doubled the glaze/sauce and I'm glad I did. When the chicken was done, the glaze/sauce was nearly completely boiled off.
Nextly, I personally didn't enjoy this - but my Aunty and Uncle said they did. If they liked it I'm happy. If they were stroking my ego (which I need to have done regularly) - well. The truth shall set you FREE. I found it to be far to tart & mustardy for my tastes.
My recommendations? Reduce the amount of Dijon to 1/3 cup and the vinegar to 1/2 Tablespoon. Double the glaze/sauce. Bake at a lower temperature for longer to keep the glaze/sauce from boiling off. Maybe 350 degrees for 40 minutes?
Another edition of Fall Maple Mania - in the bag. This is the Cane girl - signing off.
Maple Dijon Glazed Chicken
(This recipe below is the original recipe and doesn't reflect any of my changes or recommendations)
1 1/2 pounds boneless, skinless chicken thighs
1/2 cup Dijon mustard
1/4 cup maple syrup
1 Tablespoon rice wine vinegar
Salt and Pepper for taste
Fresh rosemary sprigs
- Preheat oven to 450 degrees F.
- Line a baking dish with aluminum foil.
- In a medium bowl, whisk together the Dijon, maple syrup, and rice wine vinegar until smooth and well combined.
- Place the chicken in the prepared dish and sprinkle with salt and pepper.
- Cover the chicken with the Dijon mixture, making sure that the thighs are completely covered.
- Bake in preheated for 40 minutes or until a meat thermometer registers 165 degrees F, basting the chicken with the sauce part of the way through the cook time.
- Let the chicken rest for about 5 minutes after removing from the oven.
- Sprinkle with fresh rosemary before serving.