Maple Mustard Baked Chicken Recipes

MAPLE-MUSTARD CHICKEN THIGHS

Steps:

• Preheat oven to 375 degrees F.
• Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

MAPLE-MUSTARD GLAZED CHICKEN

Steps:

• Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, mustard and chives.
• Sprinkle both sides of chicken pieces with seasoned salt and pepper. Cover and grill chicken over medium heat, skin sides up, 15 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning occasionally and brushing 2 or 3 times with mustard mixture, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
• Heat remaining mustard mixture to boiling; boil 1 minute. Serve sauce with chicken.

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

BAKED MAPLE CHICKEN THIGHS

Steps:

• Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Place chicken in the prepared casserole dish and pour remaining marinade on top.
• Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.

MAPLE-MUSTARD BAKED CHICKEN

Steps:

• Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl.
• Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
• Preheat oven to 400°F Set a wire rack on a large baking sheet.
• Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.
• Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes.
• Serve hot or let cool, refrigerate and serve chilled.

MAPLE MUSTARD CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until tender. Serve with rice. Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.

SIMPLE MAPLE MUSTARD CHICKEN

Steps:

• In a small bowl, combine the first six ingredients. Reserve 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours, turning occasionally. Drain and discard marinade. , Grill, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or until a thermometer reads 170°, basting with the reserved marinade and turning occasionally.

MAPLE-MUSTARD CHICKEN LEGS WITH POTATOES AND CARROTS

Steps:

• Preheat oven to 400 degrees. Stir together mustards and maple syrup; season with salt and pepper. Brush mixture on chicken.
• Drizzle some oil into a 9-by-13-inch baking dish. Add chicken, carrots, potatoes, and shallots; drizzle with more oil. Bake until chicken is lightly golden and a thermometer inserted into thickest part of leg (do not touch bone) reaches 160 degrees and vegetables are tender, about 35 minutes.

BAKED MUSTARD CHICKEN

Steps:

• Brush chicken with mustard and dredge in bread crumbs.
• Place in a 13- x 9- x 2-inch baking dish.
• Combine margarine, lemon juice, and wine (or water); drizzle 1 tablespoon over each piece of chicken and pour remainder in dish.
• Cover and bake at 350 degrees for 45 minutes.
• Remove cover, sprinkle with paprika, and bake an additional 15 minutes.

MAPLE ROASTED CHICKEN

Steps:

• Using paper towels, pat the chicken dry and trim off any excess fat. Place in a large resealable plastic bag or medium bowl with a lid.
• In a medium bowl, stir together the maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika and 2 tablespoons salt. Pour into the bag with the chicken, seal and refrigerate overnight or for at least 1 hour.
• Heat oven to 400 degrees. Pull the brined chicken out of the fridge, drain off the brine and pat the chicken dry. On a rimmed sheet pan, rub the chicken with the olive oil, 1 teaspoon salt and the pepper.
• Set it skin side up and roast for 25 to 35 minutes, or until the juices run clear when pierced and the internal temperature reaches 165 degrees.
• As the chicken roasts, make the glaze: Add the maple syrup, cinnamon, salt, fennel, paprika and ½ cup water to a small saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes, or until the mixture has reduced and thickened enough to coat the back of a wooden spoon.
• Brush the cooked thighs with the glaze and set under the broiler for 30 seconds to 1 minute, keeping an eye on the glaze as it is quick to burn. Serve hot.