Can I make Maple Dijon Chicken Thighs with boneless thighs?

Yes boneless thighs work but they cook faster so check early and remove once tender and cooked through.

Are Maple Dijon Chicken Thighs good for meal prep?

Yes they reheat well and the glaze stays flavorful with rice roasted vegetables or salad.

How do I keep Maple Dijon Chicken Thighs juicy?

Use bone in thighs and avoid overbaking then rest them before serving so the juices stay inside.

Can Maple Dijon Chicken Thighs be made less sweet?

Yes reduce the maple syrup slightly and add a little extra Dijon for a sharper savory flavor.

Maple Dijon Chicken Thighs Recipe

Description

These Maple Dijon Chicken Thighs are an easy dinner with sweet maple glaze and tangy mustard flavor. The recipe is quick enough for weeknight dinner and simple enough for meal prep. It is one of the best healthy chicken ideas for fall meals holiday tables potluck plates brunch spreads or a casual party because the thighs bake juicy with browned edges and a glossy sauce that feels cozy without much work.

Ingredients

4 medium thighs Bone in skin on chicken thighs
1/4 cup Pure maple syrup
3 tablespoons Dijon mustard
2 tablespoons Olive oil
1 tablespoon Apple cider vinegar
3 cloves minced Garlic
1 tablespoon chopped Fresh thyme
1 teaspoon Smoked paprika
1 teaspoon Kosher salt
1/2 teaspoon Black pepper
1 tablespoon chopped Fresh parsley

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Instructions

The maple syrup and Dijon mustard turn into a golden sauce as they are mixed with olive oil and apple cider vinegar. The minced garlic and thyme and smoked paprika create speckles through the glaze so it looks lightly textured instead of smooth and plain.
The 4 raw chicken thighs are added to the glaze and turned until the skin is streaked with mustard colored sauce. Some glaze pools at the bottom while small garlic pieces cling unevenly to the chicken so each piece looks naturally coated.
The 4 coated chicken thighs are moved into a ceramic baking dish with the skin facing up. The glaze spreads into uneven amber puddles around the chicken and the pieces sit slightly apart with natural gaps so the skin can brown.
The chicken skin begins turning golden and the glaze bubbles around the edges of the baking dish. The sauce looks thicker and darker in spots while the garlic and herbs settle into the glossy surface around the chicken.
The chicken is fully cooked with deep browned patches on the skin and a sticky glaze clinging to the edges. The sauce has reduced into a shiny amber coating with darker spots where the maple caramelized against the dish.
One Maple Dijon chicken thigh is placed on a white plate with a spoonful of thick sauce draped over the browned skin. The cut edge shows juicy meat inside and the parsley is scattered unevenly so the serving looks homemade and ready to eat.

Notes

Pro Tips:

Use bone in skin on thighs because they stay juicy and develop better browned edges under the maple Dijon glaze.
Do not crowd the baking dish because small spaces between thighs help the skin brown instead of steaming.
Spoon pan glaze over the chicken near the end so the sauce clings in glossy uneven layers.
Rest the chicken before serving so the juices settle and the glaze thickens slightly on the plate.

Storage: Store leftover Maple Dijon Chicken Thighs in an airtight container in the refrigerator for up to 4 days. Keep extra glaze from the baking dish with the chicken because it helps the leftovers stay moist when reheated. Reheat gently in a covered baking dish at a low temperature until warmed through or use short microwave bursts to avoid drying the meat. For freezing let the chicken cool completely then freeze the thighs with a little sauce in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before reheating so the sauce warms evenly and the chicken keeps the best texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Cuisine: American