Interesting recipe name, huh? And I’m not entirely sure that is what it’s called. I ran into this recipe on Pinterest. It’s from a blog called Witty in the City. She titled the post “Man-Pleasing Chicken”, but said her husband said it should be called “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.” Since the recipe itself doesn’t have a title, I’m not sure what it’s called. But “Man-Pleasing Chicken” is a nice, short title, so that’s what I’m calling it. Anyway…
Gave this recipe a shot. It’s easy, moist, and flavorful; however, it didn’t please my man. Actually it wasn’t a huge hit with anyone. I think it was because the 1/2 cup of Dijon mustard is pretty overpowering. I really like Dijon mustard, but definitely thought this dish would be better with maybe 1/4 c. mustard instead. Loved the fresh rosemary in the dish, but I couldn’t really taste the maple syrup. If you’re a big Dijon mustard fan, definitely give this a try.
Man-Pleasing Chicken from Witty in the City
1 1/2 lbs. boneless, skinless chicken thighs (approximately 6 thighs)
1/2 c. Dijon mustard
1/4 c. maple syrup
1 T. rice wine vinegar
salt & pepper, to taste
fresh rosemary, to taste
- Preheat your oven to 450ºF.
- Mix together Dijon mustard, maple syrup, and rice wine vinegar.
- Put chicken thighs into a foil-lined, oven-proof baking dish. Salt and pepper the thighs. Pour the maple mustard mixture over the chicken, turning the thighs in the mixture so they are fully coated.
- Bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce halfway through.
- Let the chicken rest for 5 minutes before serving. Spoon extra sauce & sprinkle fresh rosemary over the top.
Notes: Trim the thighs of as much fat as possible. I used real maple syrup. For the rice wine vinegar, I substituted rice vinegar. Another good substitute is red wine vinegar if you don’t have rice wine vinegar on hand.
Average Fork Rating: 2.4
Mr. Diner: 2
Mrs. Diner: 3
Amazing Diner: 2
Sweet Diner: 3
Little Diner: 2