Food Network
Home> Recipes> Chicken>
Maple-Mustard Chicken Thighs Recipe

Maple-Mustard Chicken Thighs

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 106

Showing 41-50 of 106

Sort by:

Newest

  • on February 21, 2010

    Flag

    headline says it all: easy & quick to make; soooooo good. I've made it many times and it is always a hit. Never had a crispy "crust" but it is delicious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 20, 2010

    Flag

    This is a quick and delicious meal for weekdays or parties. I added a table spoon of brown sugar after a few times of making it and I think it made it even better. All my friends loved it and asked for the recipie. Bon Appetit.....

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 14, 2010

    Flag

    My husband raved about this recipe -- 3 times! So, definitely a success! I made this with chicken breasts (boneless, skinless, because I had them on hand -- turned out great! As other reviewers reported, I didn't get a "crusty" top on the chicken either -- but there was a beautiful glaze, which was extremely tasty and looked beautiful. After reading other reviews, I decided to start with just 1/2 of the mustard(s called for, added the other ingredients and tasted before going further...I'm glad I did, as we probably would have found the mustard a bit overpowering also... I didn't have marjoram on hand, so used a bit of tarragon -- tasted great! This recipe has already been added to my recipe file, and will be used again and again. Thanks, Ellie...

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 06, 2010

    Flag

    First time I made this awesome! Second time was with only dijon, oregano(instead of marjoram, a bit of ground cloves(always good with chicken, if you're missing something from your fried chicken recipe try ground clove in the mix... and some dried tarragon( I could eat tarragon on everything, done on bone-in cx breasts with skin on. YUM!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 01, 2010

    Flag

    Did the recipe almost to the book and it turned out absolutely perfect.

    Though there are some comments found it to be too mustardy, I found it to be perfect. You may want to try the original recipe and try a variation from there.

    Extremely moist and juicy, excellent taste, very easy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 31, 2010

    Flag

    The chicken was very moist and tender, but a bit too "mustardy". Will use less next time.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 30, 2010

    Flag

    The chicken came out fabulous! I did a few alterations though. Instead of marjoram i used oregano and only dijon mustard. I also used chicken breast instead of thighs. Worth the try.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 09, 2010

    Flag

    I just registered so that I could rate and comment on this recipe! It's fantastic. I left the skin on (because that's what I do on weekends haha and it turned out wonderfully. It wasn't crispy, but I don't expect baked chicken to be crisp. The flavor was wonderful and absolutely simple. You can't screw this recipe up. I am going to try it with boneless skinless chicken breasts next!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 21, 2009

    Flag

    We LOVE this recipe, so easy and delicious!! I can't find French Grainy Mustard so instead I substitute course ground dijion mustard and then instead of the regular Dijon I substitute regular yellow mustard. I also can not find Marjoram so I use tarragon instead. So if you are like me and can't find the fancy ingredients, you can make it like this and it tastes wonderful. ~ I would like to make it with the right mustard one day just to see if there is a difference in taste. You MUST try this chicken dish!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 14, 2009

    Flag

    This was healthy and quick but it didn't really form a crispy, tangy, robust crust that I imagined. I used the hearty grain Grey poupon combined with the Grey Poupon dijon and it tasted somewhat sweet and saucy. It is difficult to dry out a chicken thigh, so that was a plus. I served it with a baked potato and broccoli because I couldn't think of anything else to pair it with at the time.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 10 ... 11 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

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
 
Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.