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Maple-Mustard Chicken Thighs Recipe

Maple-Mustard Chicken Thighs

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (106)

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Average Rating:

Total Reviews: 106

Showing 31-40 of 106

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  • on August 22, 2010

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    I made this chicken for my roommate and I along with sweet potatoes. I followed the recipe, but used parsley instead of marjoram. My roomie gave the chicken recipe a 7 out of 10. I personally never eat chicken because I usually find it bland, but I LOVED this chicken. I will definitely make it again. Also, not usually a big mustard fan at all. Seriously recommend it!

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  • on July 27, 2010

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    I loved this dish and my boyfriend did too. I used the recommended dish "glass dish", but I found that the juices from the chx thighs created an unsettling ick factor with the juices floating under the food. My recommendation is to get a deep dish, then a small rack, insert it in the dish, lay the thighs on top!

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  • on June 24, 2010

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    I had no marjoram, so I used about a tsp of chopped fresh thyme. It was still tasty and oh so simple. Perfect for a weeknight!

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  • on June 07, 2010

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    We loved this quick and easy chicken dinner. Loved the mustard flavor.. did not have grainy French on hand so used yellow mustard in place. Used boneless, skinless thighs and cooked it for 40 min. Had a nice soft crust.

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  • on May 19, 2010

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    Super yummy, really moist and very fast! I especially liked the simplicity of making it and the flavors. Would definitely make again!

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  • on May 12, 2010

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    I am trying to buy more organic meats, but when I went to purchase chicken breasts they were $14/lb (yikes! so I opted for the boneless chicken thighs which were $5/lb. I have never cooked chicken thighs before, but after this recipe I definitely will! As other users suggested, I did not use as much mustard (nor did I have the grainy mustard so I used yellow instead and only cooked them for 30 minutes because mine were boneless. The sauce was so delicious and the whole recipe was easy to make. I will cook this dish again for sure!

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  • on April 01, 2010

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    I've made this for company several times. Also for us. It's always a big hit. Love it.

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  • on March 30, 2010

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    I will admit, I was a bit apprehensive about preparing this dish, the ingredients seemed like an odd combination. I was pleasantly surprised how moist and flavorful it turned out. My husband and very picky 6yr old loved it. I did make a few changes of my own. I used 1tbl sp of grainy mustard and substituted the 2nd tbl sp with french mustard and added the the other 2tbl sp of french mustard according to the recipe. I did not have majorjam on hand, I used 1/2 tsp thyme and oregano. I highly recommend this dish.

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  • on March 15, 2010

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    I only had French's Yellow mustard and thyme. I mixed 2 tbsp of the yellow mustard, 1/4 tsp thyme, 2 tbsp maple syrup (the really good stuff from Vermont and a clove of garlic. The result: perfection! So yummy and my husband raved. I'm looking forward to trying this with different mustards and herbs. Kudos to Ellie!!

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  • on February 23, 2010

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    My husband detests marjoram so I subbed thyme and it worked beautifully. Quite the hit

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Nutrition Facts

Nutritional Analysis
Per Serving
 
Calories
260
 
Total fat
8g
 
Saturated fat
1.5g
 
Monounsaturated fat
2g
 
Polyunsaturated fat
2g
 
Cholesterol
115mg
 
Sodium
840mg
 
Protein
29g
 
Carbohydrates
17g
 
Fiber
1.5g
 
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