Sunday, December 29, 2013

Man Pleasing Chicken


Pinterest is every girl's best friend. Really I don't know how our Mothers and Grandmothers weathered the cooking, party planning and baby planning storm without it! With that said, when I came across this recipe - the name said it all. It's the grown up version of sweet and savory honey mustard sauce... smothered... all over... everyone's favorite: chicken.

Some versions of this are done with chicken breasts or bone-in chicken thighs, well friends, time and time again I prefer the boneless chicken thighs for the flavor and texture after a long baking time in the oven. This recipe is sure to please more than just the 'man' but the whole dinner table. I recommend serving it with mashed potatoes or cauliflower mash for a healthier take at the traditional mashers (see cauliflower mash recipe). NOTE: If you don't have much cooking experience but want to knock a dinner table's socks off, this is the recipe for you.

Man Pleasing Chicken

1/2 cup Dijon Mustard

1/4 cup Maple Syrup

1 tbsp Rice Wine Vinegar

6 Chicken Thighs (1 1/2 pounds)

Salt and Pepper

Preheat oven to 450 degrees.

Mix Dijon mustard, maple syrup and rice wine vinegar together in a bowl. Place chicken thighs in oven proof dish salt and pepper chicken. Be sure to use your tin foil for easy clean up. Pour mustard, maple, vinegar mix over the the thighs. Turning the thighs over so they are fully coated.

Put your chicken in the oven and set the timer for 40 minutes. I have found that the amount of time the chicken takes can range anywhere from 25-40 minutes (I personally like mine to have some browning on the top). I would recommend checking  the chicken's temperature at 25 minutes. When the chicken is 155 degrees Farenheit it is done. When it is done, remove it from the oven and let it rest for 5 minutes before serving.

Top with green onions or chives if you prefer :)



  1. Looks delish! Can't wait to try

  2. This man was pleased! I really enjoyed this easy recipe. Turns out, I think I've been over-cooking chicken for, I don't know, 10 years.