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Holy Yum Chicken

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Holy Yum Chicken from www.tablefortwoblog.com

Holy Yum Chicken from www.tablefortwoblog.com

If you have never made anything from my blog, drop everything and make this for dinner tonight. I’m telling you, YOU.WILL.NOT.REGRET.IT.

I’ve made this chicken 3 times already. 3 times in ONE WEEK. I’m completely, utterly, addicted to it.

It’s the EASIEST recipe, EVER and the tastiest. It will make your taste buds SING and you’ll be doing cartwheels all over your living room. Seriously. If you’re not much of a cook or if you don’t have a ton of time on your hands, this is the dish for you. Yes, yes, yes!

I wish there was some technology where you can just poke your finger at your screen to try the sauce. But, since there isn’t that yet, please please believe me. Why would I lie to you?

Ok, I sound like I’m on my hands and knees begging you to make this. I sort of am..and really, it’s only cause I want you to know how glorious this dish is because you probably will make this every week and share it with everyone you know so they can get a taste of this amazingness. :)

DISCLAIMER:

  1. If you don’t like mustard, you likely will not like this dish. 1/2 the recipe’s ingredient is mustard.
  2. It will taste mustardy with a nice hint of sweetness! So again, if you don’t like mustard, don’t make this.
  3. If you don’t follow directions and want to improvise, that is definitely ok! But please do not come back to yell at me for a failed dish. The instructions are laid out completely below because I have tested it myself and it works the way it’s written below.
  4. If you do not use the right equipment it will likely not turn out either. 8×8″ pan means 8×8″ pan. 2 layers of foil means 2 layers of foil. Why? 8×8″ pan will keep the sauce together and compact and won’t cause it to spread out over a large surface area. If you put it in a larger pan, it will spread, therefore, causing the sauce to get cooked off and you’ll end up with dry chicken and little to no sauce. Double layering the foil insulates the sauces and the chicken, it’ll keep the sauce from burning on the scalding hot pan.
  5. Yes, it really is cooked at 450 degrees. I’m not going to lie to you. Yes, it’s very high but it also works (proof: above pictures!) :)
  6. If you’re using chicken breasts, reduce cooking time to 25-30 minutes or you’ll end up with dry chicken.
  7. You may use bone-in chicken thighs. Cooking time is the same.
  8. Whole grain mustard is not the same as Dijon mustard.
  9. Rice wine vinegar and rice vinegar are the same thing. The names are interchangeable.
  10. If you can’t find unseasoned rice wine vinegar, you may use seasoned rice wine vinegar and vice versa.
  11. You can definitely use regular white vinegar or apple cider vinegar or champagne vinegar if that’s all you have on hand.

These notes above were added 4/3/2013 after NUMEROUS feedback from below so I decided to summarize it for you all so it’s like a one-stop get your answers quickly, haha.

Please read the disclaimer & read the comments section below before asking your question or yelling at me. Thank you!! :) I promise I’m not trying to be a b!tch. It’s just that I get asked these questions over and over again so it’s easier for me to summarize above than to keep answering them! :)

Yields 2-4

Holy Yum Chicken

5 minPrep Time

40 minCook Time

45 minTotal Time

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Ingredients

  • 1 1/2 - 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)
  • 1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
  • 1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
  • 1 tbsp. rice wine vinegar (seasoned or unseasoned)
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 tbsp. cornstarch
  • 2 tsp. fresh rosemary for garnish

Instructions

  1. Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil.
  2. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
  3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
  4. Bake, uncovered, for 40 minutes.
  5. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
  6. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. 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 tbsp., you can add a little more.
  7. Sprinkle rosemary on top before serving.
  8. Serve with rice or potatoes or vegetables.
Recipe Type: Main Entree, Chicken

Notes

If you like things more tangy, I would add 2 tbsp. of rice wine vinegar instead of 1 tbsp. I did this the second time I made this and it was a nice tangy kick with the sweetness that subdued it. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste. :)

If making paleo: use regular white vinegar and sub arrowroot powder for cornstarch

Source: I Love Trader Joe's Cookbook

http://www.tablefortwoblog.com/holy-yum-chicken/

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Posted on February 06, 2013

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  1. Ashley
    07/28/2016 at 3:50 pm

    You’ll probably be getting comments like this for years on this recipe, but I just wanted to say we’ve been making this for several months and we love it. My husband is a huge fan. I do make substitutions now that we’ve made it “by the book” a few times, so it’s in our budget to do often, but it’s still delicious and a fave in our house.

    • Julie
      07/29/2016 at 7:02 am

      Glad you enjoy this recipe so much!

  2. Caryn Z
    07/28/2016 at 8:34 pm

    This looks FANTASTIC!!

  3. Mary H.
    08/01/2016 at 1:20 pm

    YUM, as the name of this dish promises! I tasted the sauce before cooking, and the flavor of the Dijon mustard was very pungent–good, but pungent, almost overpowering. I wasn’t too sure about what we’d end up with. After cooking, however, the mustard taste had mellowed and the chicken was absolutely delicious!! The cornstarch thickened up the sauce almost immediately. I have a rosemary bush in my garden and forgot to sprinkle that fresh herb on top, darn it. I will just have to make this again!

  4. Jan
    08/08/2016 at 12:35 pm

    This Chicken is absolutely bursting with flavor. Just a note the rice wine vinegar is actually the rice vinegar or the seasoned rice vinegar. I looked it up on line and that is what I found out. You wont be disappointed with this quick wonderful recipe, I tried the leftover sauce on cube steak and it was delicious, It would be good on a flip flop as Guy Fiero way!

  5. Shannon Lang
    08/10/2016 at 5:34 pm

    This recipe has my name written ALL over it! Only one small problem, I’m currently “low carbing”. Are there any substitutes that you can recommend using instead or maple syrup or honey? This might sound asinine, but would sugar free syrup be an option? I’ve personally never tried it, but I’m dying to try this recipe!

    • Julie
      08/11/2016 at 9:10 am

      I haven’t tried it with sugar-free syrup but you definitely could try. Might not yield the same results taste-wise but can’t hurt to try to see what you like!

      • Shannon Lang
        08/11/2016 at 9:13 am

        Thanks Julie! I’m definitely going to give it a shot and see how it turns out! You don’t know if you don’t try, right? Would you recommend using less seeing as how pancake syrup is sweeter than regular maple syrup?

      • Julie
        08/11/2016 at 9:46 am

        Yes, definitely less! I would taste the sauce first before you add it on the chicken.

  6. Nancy
    08/11/2016 at 6:09 pm

    Can the sauce be made ahead and frozen then thawed? Have a first time mother who needs her freezer stocked

    • Julie
      08/12/2016 at 7:21 am

      I haven’t tried it myself but can’t see why that wouldn’t work!

  7. Agen Domino
    08/14/2016 at 5:58 am

    Wondering if this can be done in the crockpot.

  8. Fran
    08/16/2016 at 12:43 pm

    I want to make this!

    • Julie
      08/17/2016 at 7:31 am

      Well, I hope you do!

  9. Kristy
    08/16/2016 at 8:08 pm

    I made this for dinner tonight and it was amazing! So good that I already shared the link to your blog with my mother-in-law and my husband told me that I needed to comment on how good it is, and dinner isn’t even over yet.

    I love the disclaimers, esp. #3.

    • Julie
      08/16/2016 at 8:36 pm

      Haha, this comment made my night :) thank you!

  10. Melissa
    08/22/2016 at 7:43 pm

    i can’t wait to try this! One question , do you remove the foil from pan before you mix the cornstarch into the pan drippings?

    • Julie
      08/23/2016 at 7:40 am

      I didn’t remove the foil. I just whisked it right on top of the foil gently so it didn’t rip the foil.

  11. Toni
    08/23/2016 at 1:44 pm

    Holy Yum Chicken made this last night, doubling the sauce and I’m glad I did. Going to make this recipe again and again.

    • Julie
      08/23/2016 at 2:46 pm

      We made this for dinner last night too!! Great minds :)

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