Description
This Holy Yum Chicken recipe features tender boneless, skinless chicken thighs baked in a sweet and tangy sauce made from Dijon mustard, pure maple syrup, rice wine vinegar, and soy sauce. The dish is easy to prepare, baked to perfection in the oven, and offers a delightful combination of flavors that make for a comforting and satisfying meal.
Ingredients
Scale
Chicken
- 1 1/2 to 2 pounds boneless, skinless chicken thighs
- Salt and pepper, to taste
Sauce
- 1/2 cup Dijon mustard
- 1/4 cup pure maple syrup
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)
Instructions
- Preheat the Oven: Preheat your oven to 450°F (230°C). Line an 8×8-inch baking dish with aluminum foil for easy cleanup and to prevent sticking.
- Prepare the Sauce: In a small bowl, whisk together the Dijon mustard, pure maple syrup, rice wine vinegar, and soy sauce until the mixture is smooth and well combined, creating a savory and sweet sauce.
- Season the Chicken: Season both sides of the boneless, skinless chicken thighs generously with salt and pepper to taste. This will enhance the flavor of the meat.
- Arrange Chicken: Place the seasoned chicken thighs in a single layer in the foil-lined baking dish, ensuring they are evenly spaced for uniform cooking.
- Coat the Chicken: Pour the prepared sauce evenly over the chicken thighs, making sure each piece is well coated with the flavorful sauce.
- Bake: Bake in the preheated oven for 40 minutes or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and juicy.
- Thicken the Sauce (Optional): If a thicker sauce is desired, carefully remove the chicken from the baking dish and keep warm. Place the sauce included in the baking dish onto the stovetop, add the cornstarch and water mixture, and heat while stirring until the sauce thickens.
- Serve: Return the chicken to the thickened sauce or pour the sauce over the chicken pieces. Serve hot, optionally garnished with fresh herbs such as parsley or thyme for added freshness and color.
Notes
- Using aluminum foil to line the baking dish makes cleaning much easier.
- Check the chicken’s internal temperature with a meat thermometer to ensure it is safely cooked to 165°F (74°C).
- The optional cornstarch slurry helps thicken the sauce into a glaze if you prefer a richer coating.
- Fresh herbs like parsley or thyme can be added on top before serving for extra flavor and presentation.
- Boneless, skinless chicken thighs stay tender and juicy during baking compared to breasts.
