Description
Holy Yum Chicken is a deliciously tangy and sweet baked chicken dish featuring tender boneless skinless thighs coated in a flavorful blend of Dijon mustard, maple syrup, rice wine vinegar, and soy sauce. Baked to juicy perfection and optionally thickened with a glossy cornstarch sauce, this recipe offers an easy, comforting meal perfect for any weeknight.
Ingredients
Scale
Chicken
- 1 1/2 to 2 pounds boneless, skinless chicken thighs
- Salt and pepper, to taste
Sauce
- 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 for easy cleanup and to prevent sticking.
- Prepare the Sauce: In a small bowl, whisk together the Dijon mustard, maple syrup, rice wine vinegar, and soy sauce until the mixture is smooth and well combined, creating a tangy and sweet glaze for the chicken.
- Season the Chicken: Pat the chicken thighs dry and season both sides generously with salt and pepper. Arrange the chicken in a single layer inside the prepared baking dish to ensure even cooking.
- Coat the Chicken: Pour the prepared sauce evenly over the chicken thighs, making sure each piece is well coated to infuse flavor during baking.
- Bake: Place the baking dish in the preheated oven and bake for 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, carefully remove the chicken from the baking dish. Transfer the sauce to a small saucepan, stir in the cornstarch and water mixture, and heat over medium heat until the sauce thickens and becomes glossy.
- Serve: Return the chicken to the thickened sauce or pour the thick sauce over the chicken pieces. Serve hot, optionally garnished with fresh herbs such as parsley or thyme for added freshness and color.
Notes
- Use boneless, skinless chicken thighs for the juiciest results; chicken breasts can be used but may be less tender.
- Adjust the sweetness by modifying the amount of maple syrup to your taste preference.
- For a gluten-free version, ensure the soy sauce used is gluten-free tamari.
- If you want a less sweet sauce, add a bit more rice wine vinegar or reduce maple syrup slightly.
- Leftover chicken and sauce can be refrigerated up to 3 days and reheated gently on the stovetop or microwave.
