Maple Dijon Chicken that will BLOW YOUR MIND
Look. At. That.
Seriously. I made that. I made that chicken that just caused me to lick my plate.
I found this recipe on Pinterest (surprise) and the post calls it “man-pleasing chicken” which I guess makes me more of a feminist than I thought because I don’t cook to please my man, I cook to please MY BELLY. If he’s also pleased, then good for him. Regardless this recipe is baaaananas and you need to make it tomorrow.
This recipe called for chicken thighs so I actually used those instead of breasts like I usually do. I understand now why people say bone in chicken is SO much better to cook with. The flavors are better, it doesn’t dry out- NOM. The downside is that this shit is NASTY. Man friend bought thighs with the skin on them. I didn’t realize this at first until I thought hmm…the top of the chicken looks like it has pores. Then I realized hmm…that’s skin. I should probably remove that. Puke. What happened next we must never speak of- all you need to know is that I got the skin off by myself.
What else do you need do you ask? Not much!
1/2 cup of Dijon mustard
1/4 cup of maple syrup
1 tbsp rice vinegar
Fresh Rosemary (I used dried, this is one case where I would recommend using fresh because rosemary smells SO good)
S&P
Mix the mustard, syrup & rice vinegar in a bowl. S&P your chicken.
Line a pyrex with foil….also spray under the Pyrex so that it doesn’t end up looking like this when your man friend tries to peel the foil off:
Oops! Sorry NOT sorry because it still tasted awesome. I will throw OUT that Pyrex because the chicken was worth it yo.
Pour your delicious mixture over the chicken, flipping to make sure it gets into every crevice.
Bake at 450 degrees for forty minutes. If you have a meat thermometer (haha) then an internal temp of 165 is good. Halfway through baste with the sauce. Sprinkle with rosemary before serving.
Devour. Your welcome.
Thank you Witty in the City!
