Looking for a quick and delectable weeknight meal? Look no further than Holy Yum Chicken! This recipe features succulent boneless, skinless chicken thighs enveloped in a tangy, sweet, and savory sauce. With a harmonious blend of Dijon mustard, maple syrup, and rice wine vinegar, this dish is a surefire hit at the dinner table. Perfect for busy evenings, Holy Yum Chicken is not only easy to prepare but also bursting with flavor.
Ingredients:
1 1/2 to 2 pounds boneless, skinless chicken thighs
Salt and pepper, to taste
1/2 cup Dijon mustard
1 tablespoon rice wine vinegar
1/4 cup pure maple syrup
1 tablespoon soy sauce
1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)
Directions:
Preheat the Oven:
Preheat your oven to 450°F (230°C). For easy cleanup, line an 8×8-inch baking dish with aluminum foil.
Prepare the Sauce:
In a small bowl, whisk together the Dijon mustard, maple syrup, rice wine vinegar, and soy sauce until well combined.
Season the Chicken:
Season both sides of the chicken thighs with salt and pepper. Arrange them in a single layer in the prepared baking dish.
Coat the Chicken:
Pour the sauce evenly over the chicken thighs, making sure each piece is well coated.
Bake:
Bake in the preheated oven for 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through. For a thicker sauce, remove the chicken and transfer the sauce to a small saucepan. Heat over medium heat and stir in the cornstarch mixture. Cook until the sauce thickens, about 2-3 minutes.
Serve:
Return the chicken to the sauce or pour the thickened sauce over the chicken. Serve hot, garnished with fresh herbs if desired.
Serving Tips:
Garnish for Presentation: For a fresh touch, garnish Holy Yum Chicken with chopped parsley, thyme, or even a sprinkle of sesame seeds. It adds color and a hint of extra flavor.
Side Dishes: This dish pairs well with a variety of sides. Consider serving it with roasted vegetables, steamed rice, or a crisp green salad. The sauce is also delicious drizzled over mashed potatoes or quinoa.
Serving Temperature: Holy Yum Chicken is best served hot right out of the oven. The sauce is most flavorful when it’s warm and freshly made.
Portion Size: For a balanced meal, serve the chicken thighs with a generous portion of your chosen side dishes. Each serving should include one chicken thigh along with a hearty side.
Storage Tips:
Refrigeration: Store leftover Holy Yum Chicken in an airtight container in the refrigerator. It will keep for up to 3-4 days. Make sure the chicken is completely cooled before sealing the container to avoid condensation.
Freezing: If you want to keep leftovers for a longer period, you can freeze Holy Yum Chicken. Place the chicken and sauce in a freezer-safe container or zip-top bag. It will maintain its best quality for up to 3 months. Label the container with the date for easy reference.
Reheating: Reheat the chicken in the microwave or oven. If reheating in the microwave, cover the dish to retain moisture and heat until the chicken reaches an internal temperature of 165°F (74°C). For oven reheating, preheat to 350°F (175°C) and warm the chicken for about 20-25 minutes, or until heated through.
Thickening the Sauce After Freezing: If the sauce has separated or thinned after freezing, simply simmer it on the stovetop until it reaches the desired consistency. You can use a little cornstarch mixed with water if needed to thicken it up.
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FAQs:
Can I use chicken breasts instead of thighs for this recipe?
Yes, you can use boneless, skinless chicken breasts as an alternative to thighs. However, chicken breasts may be less juicy and tender compared to thighs. To ensure they stay moist, be careful not to overcook them. The internal temperature should reach 165°F (74°C), but start checking a few minutes earlier.
Can I make this recipe ahead of time?
Absolutely! You can prepare Holy Yum Chicken up to a day in advance. Simply follow the recipe through the coating step, cover the baking dish, and refrigerate. When ready to cook, bake it straight from the fridge, but you might need to add an extra 5-10 minutes to the cooking time.
What can I use as a substitute for rice wine vinegar?
If you don’t have rice wine vinegar, you can substitute it with apple cider vinegar or white wine vinegar. Both alternatives will provide a similar tangy flavor. If using apple cider vinegar, you might want to slightly reduce the amount of maple syrup to balance the sweetness.
How can I make this dish gluten-free?
To make Holy Yum Chicken gluten-free, substitute the soy sauce with tamari or a gluten-free soy sauce alternative. Ensure that all other ingredients are certified gluten-free, and you should have a delicious and safe meal for those with gluten sensitivities.
Conclusion:
Holy Yum Chicken is a delicious and hassle-free recipe that brings both flavor and convenience to your dinner table. Whether you’re cooking for family or friends, this dish is sure to be a crowd-pleaser. Enjoy this mouthwatering meal and savor every bite of its tangy-sweet goodness!
📖 Recipe:
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Holy Yum Chicken
- Total Time: 50 minutes
- Yield: 4 servings
Description
Holy Yum Chicken is a delectable dish featuring tender chicken thighs baked in a mouthwatering sauce made from Dijon mustard, pure maple syrup, rice wine vinegar, and soy sauce. This easy-to-make recipe is perfect for a quick and flavorful weeknight dinner. With its sweet and savory flavor profile, Holy Yum Chicken will quickly become a family favorite!
Ingredients
1 1/2 to 2 pounds boneless, skinless chicken thighs
Salt and pepper, to taste
1/2 cup Dijon mustard
1/4 cup pure maple syrup
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)
Instructions
- Preheat the Oven: Preheat your oven to 450°F (230°C). Line an 8×8-inch baking dish with aluminum foil.
- Prepare the Sauce: In a small bowl, whisk together the Dijon mustard, maple syrup, rice wine vinegar, and soy sauce until well combined.
- Season the Chicken: Season both sides of the chicken thighs with salt and pepper. Arrange them in a single layer in the prepared baking dish.
- Coat the Chicken: Pour the sauce evenly over the chicken thighs, ensuring they are well coated.
- Bake: Bake in the preheated oven for 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). For a thicker sauce, remove the chicken, heat the sauce with cornstarch mixture until thickened.
- Serve: Return the chicken to the sauce or pour the thickened sauce over the chicken. Serve hot, garnished with fresh herbs if desired.
Notes
For best results, use boneless, skinless chicken thighs for juicy and tender meat.
If you prefer a thicker sauce, use the cornstarch mixture to thicken it as described.
Garnish with fresh herbs like parsley or thyme for added flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
