Mustard Maple Chicken Thighs I Made It

Mustard Maple Chicken Thighs

frankieanne 10 years ago
posted by Krumkake
Mustard Maple Chicken Thighs
Really delicious! I don't know if my maple/mustard ratio was quite correct though. When I got out the Dijon I noticed there wasn't near 1/3 cup in the bottle. So I took a tablespoon of the syrup and swirled it around in the mustard. I poured out about 1/4 cup of thick, liquid syryp-y mustard. So, I cut the syrup and rice vinegar in half and continued on my way. Whatever the ratio - it was very yummy.
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NPMarie 10 years ago said:

Looks super delicious! Good job on figuring out the ratio when you were short on the Dijon:) Love the pic FA!

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mommyluvs2cook 10 years ago said:

I have had this one saved for A LOOONG time now. Looks delicious :)
I have been lining everything with foil lately to save time and energy, which I hardly ever do. Now I don't think I wanna ever go back to all the scrubbing!

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notyourmomma 10 years ago said:

Oh, boy does that look good. I can't argue against Dijon mixed with anything. I'd even please Mr. Picky aka Fred. That man could eat his weight in Dijon. LOL Great pic FA! I made mustard and maple dressing for salads.....little oil, little balsamic vinegar, dijon and maple mixed and poured over spinach leaves, with cranraisins,(or dried blueberries) almonds and crumbled feta cheese. So yummy. Added to the short list.

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frankieanne 10 years ago said:

Thanks, ladies! I still haven't tried one cold yet but I'll bet its gonna be good. Lunch time. :)

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frankieanne 10 years ago said:

OK - I think these are better cold. The maple Dijon made a nice "dressing" for the sandwich I had, along with Cheddar cheese and lettuce. Very nice.

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mommyluvs2cook 10 years ago said:

Did you make like a chicken salad, or just put the whole thigh on some bread with the cheese and lettuce?

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frankieanne 10 years ago said:

I actually made a wrap (I guess you would call it) on a flour tortilla. Shredded up one thigh, did just a tad of mayonnaise and then the cheese and lettuce. It was really good! :)

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krumkake 10 years ago said:

i would recommend the higher heat, IF you like the browned skin pieces - the higher heat gives the skin a nice crispyness! Thank you for posting your results, Frankieanne! I adjusted the "ingredients" list to include "skin on" thighs,which is the kind I cooked in my photo, thus resulting in the browned skin pieces!

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frankieanne 10 years ago said:

Yes, mine were skinless so I wasn't looking for crispy. Although I do like a nice crispy skin! :)

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krumkake 10 years ago said:

I know what you mean, FA - I love the skin, but it's so not good for me, and so I avoid it as much as possible! Why is it that everything I love is SO not good for me??!??!?!! And your wraps sound really yummy - I am going to have to try that with the leftovers next time!

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Good4U 9 years ago said:

These were GRREAT! We enjoyed them a lot and I will definitely be making these again and again. With either skin on or off! I used the foil trick for easy clean up as well.Thanks for this wonderful recipe Krumkake:) I put a pic in the recipe too.

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mommyluvs2cook 9 years ago said:

Yours turned out looking great Joce! I just know this one has to be good, and I really am going to get around to making it eventually :)

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frankieanne 9 years ago said:

They look good! It looks like yours had the skin on them?

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lobster 9 years ago said:

Mmm looks good! I have some bone in skinless thighs defrosting as I type.. I think I have found what to do with them. thanks for posting!

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Good4U 9 years ago said:

Yes, they did have the skin on them, Frankie. Normally I buy them skinless and when I saw this recipe it was perfect for the skin on ones as well.

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