Maplemustardchickenthighs Recipes

BAKED MAPLE CHICKEN THIGHS

Baked Maple Chicken Thighs image

Here's an easy, breezy, delicious chicken thigh recipe. Easy to prepare and easier to eat! The marinade is delicious on pork, too!

Provided by Bwoogie1

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h25m

Yield 8

Number Of Ingredients 5

Ingredients

½ cup maple syrup
½ cup Dijon mustard
3 tablespoons balsamic vinegar, or more to taste
8 chicken thighs
cooking spray (such as Pam®)

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.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 17.2 g, Cholesterol 56.6 mg, Fat 6.2 g, Protein 15.7 g, SaturatedFat 1.7 g, Sodium 425.4 mg, Sugar 12.5 g

MAPLE-ROASTED CHICKEN THIGHS

Maple-Roasted Chicken Thighs image

A little maple syrup brings life to chicken thighs and caramelizes Brussels sprouts and sweet potato wedges. Dried cranberries and pecans add tartness and crunch.

Provided by Jamie

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil, divided
2 tablespoons maple syrup
1 tablespoon snipped fresh thyme
¾ teaspoon salt, divided
¾ teaspoon ground black pepper, divided
1 pound sweet potatoes, peeled and cut into 1-inch wedges
1 pound Brussels sprouts, trimmed and halved
4 bone-in chicken thighs
¼ cup chopped toasted pecans
¼ cup chopped dried cranberries

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with foil.
Whisk 1 teaspoon olive oil, maple syrup, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Set aside.
Toss sweet potatoes and Brussels sprouts together in a large bowl with 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Brush chicken with remaining olive oil and sprinkle with remaining salt and pepper. Arrange chicken, smooth sides down, in the center of the prepared pan. Arrange vegetables around chicken.
Roast in the preheated oven for 15 minutes.
Turn chicken over; brush it, sweet potatoes, and Brussels sprouts with maple syrup mixture. Continue to roast until potatoes are tender and an instant-read thermometer inserted into thickest parts of the chicken registers 175 degrees F (80 degrees C), about 15 minutes. Sprinkle with pecans and cranberries.

Nutrition Facts : Calories 462.3 calories, Carbohydrate 47.3 g, Cholesterol 70.3 mg, Fat 20.6 g, Fiber 9 g, Protein 25.6 g, SaturatedFat 3.7 g, Sodium 593.2 mg, Sugar 18.4 g

HONEY-MUSTARD CHICKEN THIGHS

Honey-Mustard Chicken Thighs image

Adapted from a recipe for pork chops, this is not the usual honey-mustard sauce. An unusual ingredient ingredient adds depth to the rich flavor. It would work with white meat, but richer dark meat works better with this sauce. We serve it with a brown/wild rice blend.

Provided by txjamjr

Categories Chicken Thigh & Leg

Time 35m

Yield 4 chicken thighs, 4 serving(s)

Number Of Ingredients 11

Ingredients

4 chicken thighs, skin removed
1/3 cup flour
1 teaspoon dried tarragon
1/4 teaspoon pepper
1 tablespoon butter
vegetable oil cooking spray
2 tablespoons whiskey (or sherry or white wine if preferred, I used Jack Daniels)
1 1/4 cups chicken broth, divided use
1/4 cup honey
2 tablespoons Dijon mustard (I used Jack Daniels honey-dijon mustard, but whatever you prefer is fine)
2 tablespoons molasses

Steps:

Spray a heavy skillet, large enough to hold all 4 pieces if chicken without crowding, with cooking spray and heat over medium high heat. Add butter; don't let it burn.
Combine flour, tarragon and pepper in a small bowl. Dredge each chicken thigh in flour on both sides. Shake off any excess; reserve the flour that is left.
Add chicken to skillet, and brown on both sides, about 4 minutes per side.
Remove chicken from skillet; add whisky, scraping the fond (brown bits) from the bottom of the pan; allow to cook down until it is reduced by half, about 2 minutes.
Combine 1 cup chicken broth, honey, mustard and molasses. Add to the skillet, turn heat to medium-low. Return chicken to pan, cover and let simmer until done, about 20 minutes, checking about halfway through to make sure it doesn't cook dry. If more liquid is needed, add either chicken broth or water.
Combine 1/4 cup chicken broth with remaining flour mixture. Add to the pan, stirring constantly, until sauce thickens into desired consistency, probably about 3 minutes. If needed, increase heat a bit.

Nutrition Facts : Calories 636.6, Fat 32.8, SaturatedFat 6.9, Cholesterol 86.6, Sodium 4574.4, Carbohydrate 53.4, Fiber 12.7, Sugar 26.4, Protein 35.4

MAPLE-MUSTARD CHICKEN LEGS WITH POTATOES AND CARROTS

Maple-Mustard Chicken Legs with Potatoes and Carrots image

A simple paste of maple syrup and two mustards is all you need for these savory-sweet baked chicken legs. Just add carrots, potatoes, and shallots (they all caramelize in their juices) for a great one-dish meal for two.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 35m

Number Of Ingredients 9

Ingredients

2 tablespoons smooth Dijon mustard
2 tablespoons coarse- or whole-grain mustard
1 tablespoon pure maple syrup
Coarse salt and freshly ground pepper
2 whole chicken legs
Extra-virgin olive oil, for baking dish
8 small carrots
10 small potatoes
2 shallots, peeled

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.

SESAME ROASTED CHICKEN THIGHS

Sesame Roasted Chicken Thighs image

Provided by Michael Symon : Food Network

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
2 tablespoons untoasted sesame seeds, white or black
2 tablespoons tahini
3 cloves garlic, minced or grated
Zest and juice of 1 lemon
Hot sauce, optional
Kosher salt and freshly ground black pepper
8 chicken thighs, bone in and skin on
3 tablespoons finely chopped parsley

Steps:

In a mixing bowl, whisk together the olive oil, sesame seeds, tahini, garlic, lemon zest and juice and hot sauce to taste if using. Season with salt and pepper. Add the chicken and marinate in the refrigerator for 1 hour and up to 8 hours.
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Remove the chicken from the marinade and place on the indirect heat side of the grill, skin-side up. Close the grill and cook until golden brown, 15 to 18 minutes. Flip and move to the direct heat side of the grill to char on the other side. Cook until the skin is charred and crispy and the chicken is cooked through; the internal temperature should be 160 degrees F, 2 to 3 more minutes. Remove from the grill and let rest for a few minutes. Garnish with the parsley before serving.