Maple Dijon Chicken
From Cosmicmother 5 years agoIngredients
- 2-3 lbs. chicken drumsticks, thighs and/or leg quarters (skin-on, bone-in) shopping list
- -----The marinade----- shopping list
- 1/3 cup 100% pure Maple Syrup (Grade A, light to dark Amber)* shopping list
- 1/4 cup grainy Dijon mustard (I use French's Bold n Spicy Deli mustard which is a grainy Dijon, a non-grainy Dijon will be fine) shopping list
- 1 tbsp. reduced-sodium soy sauce shopping list
- 1 tbsp. yellow curry powder (I use McCormick's medium curry powder) shopping list
- 2 tsp. minced garlic (2 cloves) shopping list
- 1/2 tsp. *Each*: ground Cumin, chili powder and black pepper shopping list
- 1/4 tsp. Sea Salt shopping list
- 1/8-1/4 tsp. cayenne pepper (optional, use if you like spicy!) shopping list
- - shopping list
- *Make sure to use 100% Pure Maple syrup, pancake syrup will not do! You can try honey if you'd rather, but use less, about a 1/4 cup instead. Or use 1/3 cup of dark brown sugar and a splash of water. shopping list
How to make it
- Whisk together all marinade ingredients in a bowl.
- Trim any over hanging pieces of skin from the chicken. Using a sharp knife cut a few slashes or poke holes into the chicken and place it in a bowl or large ziploc bag. Pour the marinade over the chicken and let it soak for at least a couple hours or overnight. (I like to turn the bag a few times so it marinades evenly while resting in the fridge)
- Preheat the oven to 375F. Line a rimmed sheet pan with foil or parchment. Arrange the chicken pieces in a single layer on the sheet pan and discard the leftover marinade.
- Bake for 40 to 45 minutes. For dark meat, you want to cook it longer than the standard 165F safe internal temp. For fall off the bone tender dark meat the thigh or fatty part of the leg should read 175F. This will still lend a juicy chicken but the meat won't be spongy or chewy like it is at 165F---trust me-- cook it to 175-180F! Let it rest for 5 minutes after removing from the oven and enjoy! :)
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