Maple Mustard Chicken

Long, long time no see!  Hope you’re all well.  We’ve had a busy summer and an even busier fall is upon us, so I’ve been on the lookout for tasty and quick recipes, and this one seemed to fit the bill.  If you’re on Pinterest, you’ve no doubt seen the “Man-pleasing chicken” pin, which has gone viral.  The recipe comes from the blog Witty in the City, who got it from the The I Love Trader Joe’s Cookbook: 150 Delicious Recipes Using Only Foods from the World’s Greatest Grocery Store.

You’ll notice I garnished with parsley rather than rosemary, and that’s only because I had none.  So, should you make this?  Well, if you have a Trader Joe’s and can get their brands, absolutely.  If you don’t have access to TJ, leave out the extra salt and increase the maple syrup. 

Oh, if you’re wondering what I did with the extra chicken breasts, I diced them up and tossed them with a bit of mayo and Greek yogurt, threw in some halved red grapes and toasted pecans and had a delicious chicken salad.  So, no waste!

Maple Mustard Chicken
½ cup Dijon mustard
¼ cup maple syrup
1 tablespoon rice vinegar
1 ½ pounds boneless chicken thighs or breasts

Preheat oven to 450 degrees
Line a baking dish with parchment or foil.  If using foil, spray with non-stick spray.
Combine the mustard, maple syrup, and rice vinegar.
Place the chicken in a single layer in prepared baking dish.
Pour the mustard-maple mixture over the chicken and turn chicken pieces to coat.
Bake until chicken is cooked through – 20-30 minutes, depending upon the size of your chicken pieces.
Let the chicken rest 5 minutes before serving.
Garnish with chopped rosemary or parsley.

Source:  The I Love Trader Joe’s Cookbook: 150 Delicious Recipes Using Only Foods from the World’s Greatest Grocery Store.