Monday, September 10, 2012

Maple Mustard Chicken | Post 9

My Stamp Of Approval On The Big Chicken Craze

A mass recipe re-pin is very suspicious.   Just because someone took (or stole) a pretty picture, claimed that the recipe was THE BEST fudge-cake/lasagna/biscuit/crock-pot-chowder/cupcake-in-a-can they've ever had, doesn't mean it is actually tasty.  But it's hard to resist a recipe that has been re-pinned 14,567 times.  Or maybe it's not?  

Anyways, when The Man-Pleasing Chicken from Witty in The City started "going viral," I was skeptical.  But Becca made it once, and we were all hooked. It really is one of Caleb's favorite dishes, it's embarrassingly easy to make and it's a sophisticated, savory twist on classic honey-glazed or barbeque chicken.  

1.5 pounds thawed chicken thighs (or breasts, or whatever you have, really)
Salt + Peppa

1/2 cup of dijon mustard (or any mustard)
1/4 cup of maple syrup (or pancake syrup.  Whatever!)
2 tablespoons rice/wine/white vinegar

Rosemary/Green Onions/Fresh Parsley

One: Preheat oven to 450.  Put poultry-parts (eeeeew!) into a foil-lined baking specimen (eeeeew!).  Salt and peppa the thighs or breasts (eeeeeew!)

Two: Mix together the wet goods (eeeeeew!).  Pour and coat and drizzle the mixture onto the chicken.

Three: Bake for 40 minutes (or so).  Baste chicken halfway through so it looks all burned and barbequ-ed and cool.  When finished let sit for five minutes, drown in more sauce, and sprinkle some green plant on top.  Looks AND tastes so good.  


I've made it about four times now... with all different kinds of mustards, syrups and vinegars.  It has always tasted great (albeit slightly different) and has not yet made it to the refrigerator to become a leftover.  


  1. that looks crazy good. I've got dinner duty soon, so I know what I'll be making.