Description

Yum Yum Chicken is a flavorful, oven-baked dish featuring juicy chicken thighs glazed with a sweet-tangy mustard-maple sauce. Using simple ingredients, it comes together quickly, delivering succulent meat topped with a thick, rosemary-scented sauce perfect for a hassle-free main course.

Ingredients

Units Scale

For the Sauce

1/2 cup (125 g) Dijon mustard (preferably Grey Poupon)
1/4 cup (59 ml) pure maple syrup
1 tablespoon rice wine vinegar (seasoned or unseasoned; see notes for tanginess adjustment)
1/4 teaspoon salt
1/4 teaspoon ground black pepper

For the Chicken

2 pounds (907 g) boneless, skinless chicken thighs (most fat trimmed and discarded)

For Thickening & Garnish

1 tablespoon cornstarch
2 teaspoons fresh rosemary (for garnish)

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Instructions

Preheat and Prepare Pan
Preheat your oven to 450°F (232°C). Line an 8×8-inch oven-proof pan with 2 layers of tin foil to make cleanup easier and prevent sticking.
Mix the Sauce
In a small bowl, whisk together the Dijon mustard, pure maple syrup, rice wine vinegar, salt, and black pepper until smooth and fully combined. Taste and adjust the sauce as desired (see notes for recommendations).
Coat the Chicken
Place the chicken thighs into the prepared pan. Pour the sauce mixture over the chicken, turning the thighs in the sauce so they are evenly coated on all sides.
Bake
Bake the chicken, uncovered, for 40 minutes, allowing the sauce to caramelize and the chicken to cook through.
Rest and Prepare the Sauce
Remove the pan from the oven and let the chicken rest for 5 minutes. Transfer the cooked chicken to a serving plate, but do not discard the liquid in the pan.
Thicken the Sauce
Immediately after plating the chicken, whisk 1 tablespoon of cornstarch into the hot liquid remaining in the pan. The heat will help thicken the sauce. If it does not thicken as desired, add a little more cornstarch while the liquid is still hot.
Garnish and Serve
Drizzle the thickened sauce over the chicken and finish by sprinkling with fresh rosemary before serving.

Notes

Dijon mustard brand can influence the dish. Recipe was developed with Grey Poupon for perfect balance. If using a different brand or sensitive to mustard’s strength, start with ¼ cup and adjust to taste.
The sauce’s tanginess and sweetness can be modified: use 2 tablespoons of rice wine vinegar for extra tang, or 1 tablespoon for sweeter flavor.
Taste the sauce before baking to ensure balance, as baking mellows the mustard’s pungency.
For best results, mix cornstarch into the sauce while it’s hot to ensure proper thickening.

Nutrition

Serving Size: 1/4 of recipe (approx. 8 oz chicken plus sauce)
Calories: 325
Sugar: 10g
Sodium: 850mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0g
Protein: 44g
Cholesterol: 185mg