Maple Dijon Chicken Thighs

$- 4 bone-in, skin-on chicken thighs - 1/4 cup pure maple syrup - 2 tablespoons Dijon mustard - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried) - 1 teaspoon thyme leaves - Salt and pepper to taste - 1/2 cup low-sodium chicken broth I love using fresh, simple ingredients for my Maple Dijon Chicken Thighs. Each ingredient plays a key role in creating a tasty dish. The chicken thighs are juicy and packed with flavor. The skin gets crispy, which adds a nice crunch. Maple syrup provides a sweet touch that pairs well with the tangy Dijon mustard. Olive oil keeps the chicken moist while adding richness. Garlic gives a strong base flavor, and fresh herbs like rosemary and thyme bring a wonderful aroma. Using low-sodium chicken broth keeps the dish balanced. Salt and pepper round out the flavors. When you combine all these ingredients, you create a delicious marinade that coats the chicken perfectly. This dish is simple yet full of flavor, making it a staple in my kitchen. {{ingredient_image_1}} 1. Preheat your oven to 400°F (200°C). This helps to cook the chicken evenly. 2. In a small bowl, whisk together: - 1/4 cup pure maple syrup - 2 tablespoons Dijon mustard - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried) - 1 teaspoon thyme leaves - Salt and pepper to taste This creates a tasty marinade for the chicken. 3. Pat the chicken thighs dry with paper towels. This helps the skin crisp up. Season lightly with salt and pepper. 1. In a large oven-safe skillet, add a drizzle of olive oil over medium-high heat. 2. Once the oil is hot, place the chicken thighs skin-side down in the skillet. Sear for about 5 minutes until the skin is golden brown and crispy. 3. Flip the chicken thighs over. Pour the maple Dijon marinade over the top. Then, add 1/2 cup low-sodium chicken broth to the pan. This adds extra flavor. 4. Transfer the skillet to the preheated oven. Bake for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). 1. Remove the skillet from the oven. Let the chicken rest for 5 minutes. This allows the juices to redistribute. 2. Serve the chicken thighs drizzled with the pan sauce. This makes the dish even more delicious. To achieve crispy skin on chicken thighs, start by patting them dry. Moisture will make the skin soggy. Use a hot skillet for searing. This helps lock in flavor and creates a beautiful golden brown color. When choosing between bone-in and boneless chicken thighs, consider flavor and moisture. Bone-in thighs often taste better and stay juicy. Boneless thighs cook faster but may dry out. Choose based on your time and taste. Adding spices can take your dish to the next level. Try paprika for a smoky touch. A pinch of cayenne gives it heat. For a sweet twist, add a bit of cinnamon. If you want to switch herbs, use sage or parsley instead of rosemary and thyme. These herbs will add a fresh taste to the dish. Feel free to mix and match your favorite flavors. For side dishes, roasted vegetables work well. Carrots, green beans, or Brussels sprouts are great choices. A simple salad with greens and nuts adds color and crunch. For garnishing, serve the chicken on a white platter. Add fresh rosemary sprigs on top for a nice pop of green. Drizzle the pan sauce over the chicken for a shiny finish. This makes the dish look as good as it tastes! Pro Tips Use Fresh Herbs: Fresh herbs like rosemary and thyme can elevate the flavor profile of your dish. If you have access to fresh, use them for a more vibrant taste. Let the Chicken Rest: Allowing the chicken to rest for a few minutes after baking helps retain its juices, making it more tender and flavorful. Check for Doneness: Always use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Customize the Marinade: Feel free to experiment with the marinade by adding other ingredients like apple cider vinegar or a splash of soy sauce for an extra kick. {{image_2}} You can change the protein in Maple Dijon Chicken Thighs. Try using chicken breasts or pork chops. Each protein will soak up the marinade well. If you need gluten-free options, use gluten-free mustard. Check the chicken broth for gluten-free labels. This way, everyone can enjoy the dish. Adding veggies makes the meal even better. You can toss in green beans, carrots, or bell peppers. Add them to the skillet when you sear the chicken. They will cook nicely in the sauce. For a sweet and spicy twist, add chili flakes to the marinade. This will give your chicken a kick. You can also mix in some honey for extra sweetness. If you want different glazing options, try balsamic vinegar. It adds a tangy flavor that pairs well with maple. You can also use apple cider for a fruity touch. To store your Maple Dijon chicken thighs, let them cool first. Place them in an airtight container. This keeps them fresh and safe to eat. You can also wrap them tightly in foil or plastic wrap. How long can you keep leftovers? You can store cooked chicken thighs in the fridge for up to four days. If you want to keep them longer, freeze them. Frozen chicken can last up to three months. Just remember to label the container with the date. For reheating chicken thighs, the best method is baking. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover with foil. Bake for about 15-20 minutes. This keeps the meat juicy. To keep the skin crispy, remove the foil for the last five minutes. You can also use an air fryer. Set it to 375°F (190°C) and reheat for about 5-7 minutes. This method revives the crispiness. Always check that the chicken's internal temperature reaches 165°F (75°C) before serving. What is the best temperature to cook chicken thighs? The best temperature is 400°F (200°C). This heat helps the chicken cook evenly and stay juicy. Cooking at this temperature usually takes 25-30 minutes. Use a meat thermometer to check for an internal temp of 165°F (75°C) for safety. Can I make the marinade ahead of time? Yes, you can make the marinade a day in advance. Just store it in the fridge. This lets the flavors mix well, making the chicken even tastier. When you're ready, marinate the chicken for at least 30 minutes. Is it necessary to sear chicken thighs before baking? Searing is not strictly necessary, but it adds great flavor and texture. The golden, crispy skin makes the dish more appealing. If you skip this step, the chicken will still cook well. Can I use maple-flavored syrup instead of pure maple syrup? You can, but pure maple syrup gives the best flavor. Maple-flavored syrup may be sweeter and less rich. If you want a balanced taste, stick with the pure stuff. What to do if chicken thighs are not cooked through? If the chicken isn't cooked through, return it to the oven. Bake for an additional 5-10 minutes. Check the internal temperature again. It should reach 165°F (75°C) before serving. This guide covered everything you need for delicious maple Dijon chicken thighs. We explored essential ingredients, preparation steps, and cooking methods. I shared tips for crisp skin and suggested variations for extra flavor. You can also store leftovers properly and reheat them without losing texture. Enjoy this tasty dish with your favorite sides. Try new twists and share your results. Happy cooking!$

A deliciously sweet and savory dish featuring chicken thighs marinated in a maple Dijon sauce.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
1/4 cup pure maple syrup
2 tablespoons Dijon mustard
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
1 teaspoon thyme leaves
to taste salt and pepper
1/2 cup low-sodium chicken broth

Instructions

Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, rosemary, thyme, salt, and pepper to create the marinade.
Pat the chicken thighs dry with paper towels and season lightly with salt and pepper.
In a large oven-safe skillet over medium-high heat, add a drizzle of olive oil. Once hot, place the chicken thighs skin-side down in the skillet. Sear for about 5 minutes until the skin is golden brown and crispy.
Flip the chicken thighs over and pour the maple Dijon marinade over the top. Then add the chicken broth to the pan.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and has an internal temperature of 165°F (75°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes. The sauce will thicken slightly while resting.
Serve the chicken thighs drizzled with the pan sauce.

Notes

Serve the chicken thighs on a white platter garnished with fresh rosemary sprigs. Pair with roasted vegetables or a simple salad for a colorful plate.

Keyword chicken, dijon, maple, oven-baked, thighs