Chicken Thighs With Maple Mustard Glaze Recipes

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MAPLE-MUSTARD CHICKEN THIGHS



Maple-Mustard Chicken Thighs image

Provided by Ellie Krieger

Categories     main-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 6

4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)
2 tablespoons grainy French mustard
2 tablespoons Dijon mustard
1 clove minced garlic
1/2 teaspoon dried marjoram
2 tablespoons maple syrup

Steps:

  • Preheat oven to 375 degrees F.
  • Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE



Chicken Thighs with Creamy Mustard Sauce image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

8 medium bone-in, skin-on chicken thighs (2 1/4 pounds)
Kosher salt and freshly ground black pepper
Good olive oil
2 cups halved and thinly sliced yellow onions (2 onions)
2 tablespoons dry white wine
8 ounces creme fraiche
1 tablespoon good Dijon mustard
1 teaspoon whole-grain mustard
1 tablespoon chopped fresh parsley

Steps:

  • Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
  • Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
  • Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.

MAPLE GLAZED CHICKEN THIGHS



Maple Glazed Chicken Thighs image

While chicken breasts are a staple for me, I enjoy the deeper flavors imparted by thighs. This is a recipe I modified from Eating Well magazine that pairs that richness with a slightly sweet flavorful marinade and sauce. These are fabulous when marinated overnight, but you can go a short as two hours. The thighs can be cooked on an indoor or outdoor grill or broiled.

Provided by justcallmetoni

Categories     Chicken Thigh & Leg

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

4 skinless chicken thighs or 4 boneless skinless chicken thighs, all visible fat removed
3 tablespoons pure maple syrup
3 tablespoons reduced sodium soy sauce
1 tablespoon lemon juice
1 garlic clove, minced (medium sized)
1 1/2 teaspoons minced fresh ginger
1/4 teaspoon fresh ground pepper
1 dash cayenne pepper (optional)

Steps:

  • Mix together all ingredients save the thighs in a resealable bag or non reactive container. Add thighs and seal. Marinade in the fridge for 2 to 24 hours.
  • When ready to cook, prepare the cooking surface with a light coating of cooking spray or oil. Remove the thighs from the marinade removing any excess.
  • Place thighs on the grill and cook for 4 to 6 minutes per side or until a thermometer registers 165 degrees. Actual cooking time will vary depending on the type of grill chosen. Remove chicken to a serving plate.
  • Place the marinade in a small sauce pan over medium heat and bring to a boil. Reduce temperature to a low simmer and cook for 3 to 5 minutes.
  • Generously brush the chicken with the sauce and serve.

Nutrition Facts : Calories 194.1, Fat 3.3, SaturatedFat 0.8, Cholesterol 68.1, Sodium 874.6, Carbohydrate 23.6, Fiber 0.3, Sugar 18.8, Protein 17.6

MAPLE-THYME CHICKEN THIGHS



Maple-Thyme Chicken Thighs image

We eat a lot of chicken at our house, and figuring out different ways to serve it gets challenging. My family went nuts for the cozy maple flavors in this recipe, so now I share it at potlucks, too. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 6

2 tablespoons stone-ground mustard
2 tablespoons maple syrup
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken thighs (about 1-1/2 pounds)

Steps:

  • In a small bowl, mix the first five ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill chicken, covered, over medium heat 4-5 minutes on each side or until a thermometer reads 170°. Brush frequently with mustard mixture during the last 4 minutes of cooking.

Nutrition Facts : Calories 188 calories, Fat 9g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 363mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

BAKED MAPLE CHICKEN THIGHS



Baked Maple Chicken Thighs image

Here's an easy, breezy, delicious chicken thigh recipe. Easy to prepare and easier to eat! The marinade is delicious on pork, too!

Provided by Bwoogie1

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h25m

Yield 8

Number Of Ingredients 5

½ cup maple syrup
½ cup Dijon mustard
3 tablespoons balsamic vinegar, or more to taste
8 chicken thighs
cooking spray (such as Pam®)

Steps:

  • Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
  • Place chicken in the prepared casserole dish and pour remaining marinade on top.
  • Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 17.2 g, Cholesterol 56.6 mg, Fat 6.2 g, Protein 15.7 g, SaturatedFat 1.7 g, Sodium 425.4 mg, Sugar 12.5 g

MAPLE-MUSTARD GLAZED CHICKEN



Maple-Mustard Glazed Chicken image

Maple, Dijon and chives turn ordinary chicken into extraordinary grilled chicken.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 6

3/4 cup maple-flavored syrup
1/2 cup Dijon mustard
2 tablespoons chopped fresh chives
1 cut-up whole chicken (3 to 3 1/2 lb)
1 teaspoon seasoned salt
1/4 teaspoon coarse ground black pepper

Steps:

  • Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, mustard and chives.
  • Sprinkle both sides of chicken pieces with seasoned salt and pepper. Cover and grill chicken over medium heat, skin sides up, 15 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning occasionally and brushing 2 or 3 times with mustard mixture, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
  • Heat remaining mustard mixture to boiling; boil 1 minute. Serve sauce with chicken.

Nutrition Facts : Calories 560, Carbohydrate 50 g, Cholesterol 130 mg, Fat 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 23 g, TransFat 1/2 g

CHICKEN THIGHS WITH MAPLE MUSTARD GLAZE



CHICKEN THIGHS WITH MAPLE MUSTARD GLAZE image

Categories     Chicken     Broil     Quick & Easy

Yield 2 servings

Number Of Ingredients 5

1/2 teaspoon oil
1 large shallot, minced
3 tablespoons pure maple syrup
1 1/2 tablespoons coarse Dijon mustard
4 small skinless chicken thighs

Steps:

  • Heat oil, saute shallot. Add maple syrup and mustard. Simmer until thick and bubbles, about 2 minutes. Preheat broiler. Season chicken with salt and pepper. Brush with glaze. Broil 5 minutes, turn, brush, broil about 8 minutes.

MUSTARD-GLAZED CHICKEN THIGHS



Mustard-Glazed Chicken Thighs image

Make and share this Mustard-Glazed Chicken Thighs recipe from Food.com.

Provided by Walmart

Categories     Chicken

Time 35m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 6

12 boneless skinless chicken thighs
2 tablespoons melted coconut oil
2 tablespoons Dijon mustard
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
fresh ground black pepper

Steps:

  • Preheat the oven to 425°F.
  • In a small mixing bowl, whisk together the coconut oil, mustard, poultry seasoning and salt.
  • Arrange the chicken thighs in a 9x12" baking dish. Brush the mustard glaze mixture evenly over the top of each thigh. Add freshly ground black pepper to taste.
  • Bake uncovered for 30 minutes or until a thermometer reads 165°F when inserted into the center of one of the chicken thighs.
  • This dish was created by Walmart Mom, Tara Kuczykowski.

Nutrition Facts : Calories 310.8, Fat 15.2, SaturatedFat 8, Cholesterol 171.8, Sodium 553.9, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 41

MAPLE-ROASTED CHICKEN THIGHS



Maple-Roasted Chicken Thighs image

A little maple syrup brings life to chicken thighs and caramelizes Brussels sprouts and sweet potato wedges. Dried cranberries and pecans add tartness and crunch.

Provided by Jamie

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 50m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil, divided
2 tablespoons maple syrup
1 tablespoon snipped fresh thyme
¾ teaspoon salt, divided
¾ teaspoon ground black pepper, divided
1 pound sweet potatoes, peeled and cut into 1-inch wedges
1 pound Brussels sprouts, trimmed and halved
4 bone-in chicken thighs
¼ cup chopped toasted pecans
¼ cup chopped dried cranberries

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with foil.
  • Whisk 1 teaspoon olive oil, maple syrup, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Set aside.
  • Toss sweet potatoes and Brussels sprouts together in a large bowl with 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Brush chicken with remaining olive oil and sprinkle with remaining salt and pepper. Arrange chicken, smooth sides down, in the center of the prepared pan. Arrange vegetables around chicken.
  • Roast in the preheated oven for 15 minutes.
  • Turn chicken over; brush it, sweet potatoes, and Brussels sprouts with maple syrup mixture. Continue to roast until potatoes are tender and an instant-read thermometer inserted into thickest parts of the chicken registers 175 degrees F (80 degrees C), about 15 minutes. Sprinkle with pecans and cranberries.

Nutrition Facts : Calories 462.3 calories, Carbohydrate 47.3 g, Cholesterol 70.3 mg, Fat 20.6 g, Fiber 9 g, Protein 25.6 g, SaturatedFat 3.7 g, Sodium 593.2 mg, Sugar 18.4 g

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