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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 51-60 of 106

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  • on November 11, 2009

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    Made this recipe with two chicken leg and thigh pieces - delicious. However, I kept the skin on (I know, sinner! and cooked it for a tad longer than directed (I like my dark meet at 175 degrees.

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  • on November 07, 2009

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    Everyone loved it! Even the men who don't watch their figures....you cannot tell that it's a healthy version of chicken. Very moist, and you don't miss the skin because the coating becomes the skin.

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  • on October 19, 2009

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    I was very surprised with this recipe, I was expecting to be disappointed but instead I really enjoyed this chicken. I never would have thought that combining Dijon mustard with maple syrup would taste SO good! I will definitely be making this recipe more often than expected!

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  • on October 17, 2009

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    I couldn't believe how good this really easy recipe tasted. Fantastic.

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  • on October 16, 2009

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    I tried this recipe with chicken breasts and it came out great. Then I adapted it to use with salmon fillets and it is fabulous. I don't always have maple syrup around, so I substitute honey. I use a combo of honey dijon mustard and spicy brown mustard and it tastes great.

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  • on October 13, 2009

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    I used just one mustard which would be the regular French's mustard, parsley instead of marjoram(didn't have any and I used a marinade I've been wanting to try which was a peppercorn garlic marinade. I also seasoned my chicken with seasoned salt first and added a little butter to my mixture. It turned out WONDERFUL! I'm sure if I didn't use my peppercorn garlic marinade this still would hav turned out just as well and tasty! I covered my chicken with foil for 30 min and the last 15 uncovered for a great crust! Great recipe!

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  • on October 04, 2009

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    I am a firm believer in Ellie's recipes. This one however, just didn't work for me. I felt the marinade was too over-powering. With a five star review, I'm obviously not jiving with the majority of opinions on this recipe so I may decide to give it one more try at some point; but from my experience, I'd recommend diluting the marinade with some chicken stock.

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  • on September 30, 2009

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    I marinated the chicken overnight and it was wonderfully moist with a little kick to it.

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  • on July 08, 2009

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    I used boneless, skinless thighs and trimmed the fat - well worth it and it is so cost effective. The grainy mustard made it differnent from similiar receipes. My chicken did not get a crust or crispy so maybe, next time, I will cut some of the maple syrup and add a little brown sugar to the top of the chicken before it bakes. I will make this often!

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  • on June 30, 2009

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    This was great.
    I substituted Fresh tarragon and thyme as the fresh herbs.
    Also I added 2 Tbs of melted butter to the mix.
    My boyfriend and I ate it all in one sitting. Next time I'm doubling the recipe.

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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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