Description
Yum Yum Chicken is a simple and flavorful baked chicken dish featuring juicy boneless, skinless chicken thighs coated in a tangy and sweet sauce made from Dijon mustard, pure maple syrup, and rice wine vinegar. This recipe delivers a perfect balance of savory and sweet flavors, finished with a rosemary garnish and a luscious thickened pan sauce, making it an ideal weeknight dinner.
Ingredients
For the Chicken and Sauce
- 1/2 cup Dijon mustard (no substitutes, please read notes below)
- 1/4 cup pure maple syrup (no substitutes, no Aunt Jemima or fake syrups)
- 1 tablespoon rice wine vinegar (seasoned or unseasoned)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 pounds boneless skinless chicken thighs (most fat trimmed and discarded)
For Thickening Sauce and Garnish
- 1 tablespoon cornstarch
- 2 teaspoons fresh rosemary (for garnish)
Instructions
- Preheat the Oven: Set your oven to 450 °F (232 °C) and line an 8×8-inch oven-proof pan with two layers of tin foil for easy cleanup and to prevent sticking.
- Prepare the Sauce: In a small bowl, whisk together Dijon mustard, pure maple syrup, rice wine vinegar, salt, and black pepper until fully combined, creating a smooth, flavorful marinade.
- Coat the Chicken: Place the trimmed chicken thighs in the foil-lined pan. Pour the prepared sauce over the chicken and turn the pieces to ensure they are evenly coated in the sauce.
- Bake the Chicken: Bake the chicken uncovered in the preheated oven for 40 minutes, allowing the chicken to cook through and develop rich caramelized flavor from the sauce.
- Rest the Chicken: Remove the pan from the oven and let the chicken rest for 5 minutes. Then transfer the chicken pieces to a serving plate. Do not discard the pan juices.
- Make the Pan Sauce: While the liquid in the pan is still hot, whisk in 1 tablespoon of cornstarch directly into it to thicken the sauce. If the sauce does not thicken to your desired consistency after 1 tablespoon, add a little more cornstarch gradually, whisking continuously. This warm, glossy sauce is perfect for drizzling over the chicken.
- Garnish and Serve: Sprinkle fresh rosemary over the chicken for a fragrant finish and serve immediately with the thickened sauce.
Notes
- Use authentic Dijon mustard and pure maple syrup for the best flavor—no substitutes.
- Trim excess fat from chicken thighs before cooking to reduce greasiness.
- Make sure to whisk cornstarch into the hot pan liquid immediately after baking to ensure proper thickening.
- Check sauce thickness and add more cornstarch in small increments if needed.
- Fresh rosemary garnish adds aroma and a pop of color. If unavailable, you may omit or substitute with fresh thyme.
