This chicken was insane. I broiled it, as another reviewer suggested. Melt-in-your mouth. I thought it might be overly mustardy, but the maple syrup cut the flavor and made it perfectly sweet and spicy. I will be making this again.
Maple-Mustard Chicken Thighs
Comments and Reviews 1-10 of 15
maddypotpie Posted: 05/01/11
AnglWords Posted: 04/26/11
Outstanding; really yummy. Husband loved it. Too cold for the grill so I used the broiler - 8 minutes each side is perfect. I didn't have brown or yellow mustard so I used my sharp mustard and dijon mustard, and it was still good. I served it with rice made with chicken broth, onions and even threw in spinach plus steamed asparagus. I would serve this to company.
bramma Posted: 05/23/11
Really tasty -- and obvious from other reviews that the recipe can be cooked any number of ways and still come out yummy. I used my indoor grill pan, as we live in an apartment that does not permit outside grills. I served the chicken -- a combination of thighs and drumsticks because that's what I had on hand, with potatoes mashed with sauteed chopped onions, and fresh green beans, followed by a combination of sliced kiwi and raspberries for dessert. My very fussy husband said "very good," which translated means VERY good. I'll be making this recipe again.
Robinl929 Posted: 04/22/11
Delicious and easy!
fairydragonstar Posted: 05/03/11
This was so good a flavorful...I followed the recipe exactly and served this with roasted asparagus and mashed potatoes with Boursin Cheese....was a total hit and reheated well the next day for lunch
darmonty Posted: 05/02/11
This was so tasty. Used chiken breast and marinaded for about 5 hours. Added some olive oil to the marinade so chicken didn't stick to grill. Basted with remaining/reserved marinade.
dbshade Posted: 05/05/11
Really good!! Used my grill pan instead of the outdoor grill as I am rehabbing the grill and waiting for new parts to come in. The cooking stove-top took longer than 8 minutes per side, but other than that, the thighs were really good!
csepessy Posted: 04/26/11
My husband claims this is his new favorite meal! We don't have a grill, so I cooked the thighs at 375 for 40 minutes. I served this with maple-glazed sweet potatoes, which I roasted at the same time. Yum!
RBN1122 Posted: 06/10/11
Aside from the marinating step, this was a very fast meal. I had all the ingredients on hand but did use boneless thighs instead of bone in thighs. I found 8 minutes a side under the broiler to work well as some other reviewers have stated. The spicyness of the mustard worked well with the sweet from the sugar and syrup. The sauce would also be great with pork or as a dipping sauce for onion rings :)
KimS65 Posted: 07/03/11
Very flavorful and moist. Keep your eye on the grill; with all the sugar in the maple syrup, they can burn easily. Definitely save half of the marinade to serve with the chicken--delish!
jenniferkatie Posted: 08/02/11
These were sooo good!! They were perfect on the grill using some boneless/skinless theighs...DELISH! We sopped up the extra sauce in our mashed potatoes and used the Arugula and Walnut salad for a nice light summer salad :)
thenerd Posted: 09/28/11
This became a family favorite this summer! It is absolutely delicious and the flavors are perfectly balanced. One of those dishes where I have to plan to make an extra piece of chicken for each person because everyone goes back for seconds!!
LSpinnato Posted: 04/04/12
This was a definite repeat in our house. I don't recall whether we used thighs or breasts (it would have been whichever we had on hand), but this sauce is a winner regardless. We typically substitute Splenda brown sugar (saving a few more calories) and did so this time, without any apparent degradation in sauce/marinade qualities. I liked the sauce so much, I'm looking for other things to use it on. Pork chops would be great, I think, but haven't actually tried yet. Beyond that, though, perhaps something to dip in it--something that would otherwise be bland and could use that sweet/sour/salty mix. Any suggestions?
EllieMay26 Posted: 06/11/12
very tasty! I made this for dinner tonight (it's summer...who wants to heat up the kitchen?) since it used the meat I have on hand (chicken) and the grill. I followed the recipe exactly as written, except that I used boneless, skinless chicken breasts (I don't like dealing with boned chicken and I don't keep it in the freezer) and regular sodium soy sauce (but no other salt). The end result was a delicious dish with just the right sweet-salty note. Saving half the marinade (set it aside before you put the chicken into it!) is important--the extra sauce really takes the dish to the next level. And be caerful to grill on a lower temp--the maple syrup will burn otherwise! This marinade/sauce would probably be fantastic on pork, too. Overall, this was a relatively easy dish that I will be adding to my repertoire!
EDB123 Posted: 01/07/13
I love this recipe, it's our favorite for the grill. I cut down the maple and brown sugar a little because it was too sweet for us. The only downside was that I couldn't find bone in skinless thighs, so I had to skin them myself. Well worth it though. Bone in chicken holds up better on the grill.