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Post by bocabarbara on Jul 13, 2016 7:40:40 GMT -5
Made this for dinner last night it was easy and fast to put together and was excellent. Best Baked Chicken Thighs Poultry prep 20 minutes ∙ cook 40 minutes ∙ makes 4 servings ∙ source Juliasalbum.com INGREDIENTS 1/2 cup Dijon mustard 1/4 cup maple syrup 1 tablespoon rice vinegar 5-6 chicken thighs salt and pepper DIRECTIONS 1. Preheat the oven to 450º F. 2. Mix together the Dijon mustard, maple syrup and rice vinegar. 3. Salt and pepper the thighs, then place them in the baking dish - I used 2.5 quart oval casserole dish ( 13 inches * 9 inches *4 inches deep). 4. Pour the maple-mustard mixture over the thighs, turning them a couple times to fully coat them. 5. Place the baking dish with chicken thighs, uncovered, into the oven, and bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the chicken thighs with the sauce 2 or 3 times during the last 20 minutes of baking. 6. Serve the chicken thighs immediately, on plates, topped with the remaining sauce from the baking dish.
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Post by squiggle37 on Jul 13, 2016 9:33:46 GMT -5
sounds yummy
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Post by Jazigirl01 on Jul 14, 2016 20:08:02 GMT -5
Can u share nutritionals or SP .? Looks yummy and easy.
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Post by golfergal26 on Jul 15, 2016 14:20:26 GMT -5
Thank you for this recipe. It was quick and easy--and very tasty. I used only half of the marinade ingredients with 4 thighs. Running it through the WW recipe builder it comes out to 5 SP per thigh. I shredded them off the bone and added them to a salad.
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Post by bocabarbara on Jul 15, 2016 23:29:30 GMT -5
Thank you for this recipe. It was quick and easy--and very tasty. I used only half of the marinade ingredients with 4 thighs. Running it through the WW recipe builder it comes out to 5 SP per thigh. I shredded them off the bone and added them to a salad. I'm glad you liked it. I had a couple leftover and because the chicken fat floats to the top and solidifies in the fridge I was able to scrape it all off the top of the sauce around the thigh before reheating. I definitely will make this one again.
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catfishbabs2
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Post by catfishbabs2 on Jul 16, 2016 14:56:51 GMT -5
This looks really good.
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Post by bosh22 on Jul 17, 2016 8:16:38 GMT -5
Thank you. I'm going to make this tonight. I think I'll have dh put it on the grill instead of baking it.
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maryenne
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Post by maryenne on Jul 17, 2016 8:24:21 GMT -5
I don't have any rice vinegar, but I have everything else. What do you think about subbing balsamic vinegar?
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Post by sissym on Jul 17, 2016 11:41:52 GMT -5
Maryenne, rice vinegar has a very mild flavor but balsamic does not so I am not sure if the flavor would be too strong.
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maryenne
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Post by maryenne on Jul 17, 2016 11:44:47 GMT -5
Probably...thanks!
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Post by jazigirl01 on Jul 17, 2016 15:33:26 GMT -5
Thanks. I'm making these tonight. And many thanks to golfer gal for posting points. This is start of new week so want to keep on point. PS just put in the oven and they smell delish already. Barbara, Barbara, Barbara even though I overcooked these by about 5 minutes coz they were smaller, they WILL be cooked in this home again as I prefer thighs over breasts. They were OMG good and the tastiest thing I have cooked in awhile. Wonder if I can find some sodium free or lower salt mustard to use though, can still taste the saltiness of the mustard. Thanks.
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Post by bocabarbara on Jul 17, 2016 15:46:36 GMT -5
I don't have any rice vinegar, but I have everything else. What do you think about subbing balsamic vinegar? I think it would be just fine. The rice vinegar is a little sweet like balsamic.
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Post by bocabarbara on Jul 23, 2016 21:21:24 GMT -5
Thanks. I'm making these tonight. And many thanks to golfer gal for posting points. This is start of new week so want to keep on point. PS just put in the oven and they smell delish already. Barbara, Barbara, Barbara even though I overcooked these by about 5 minutes coz they were smaller, they WILL be cooked in this home again as I prefer thighs over breasts. They were OMG good and the tastiest thing I have cooked in awhile. Wonder if I can find some sodium free or lower salt mustard to use though, can still taste the saltiness of the mustard. Thanks. jazigirl--I'm going to try this. www.nwkidney.org/recipe/low-sodium-dijon-style-mustard/
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Post by jazigirl01 on Jul 23, 2016 21:43:37 GMT -5
Thanks. Who knew u could make your own. Good site to reference too.
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Post by bocabarbara on Jul 23, 2016 23:00:40 GMT -5
Thanks. Who knew u could make your own. Good site to reference too. I never thought about it and I don't add salt to anything. When I looked I got a lot of hits, but, thought I'd try that one first.
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Post by nanapo on Jul 29, 2016 8:51:42 GMT -5
Those look great, thanks!
**Saving recipe**
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Post by bbousquet22 on Jul 29, 2016 9:18:11 GMT -5
Thanks. That looks great and easy. I'm going to cut and paste to word so I can save and print.
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Post by juicy246 on Jul 29, 2016 9:29:04 GMT -5
I have all the ingredients, but it's too blasted hot (105°F) here to run the oven. I'm going to try it in the pressure cooker. I'll brown the chicken first, then cook for about 10 minutes under pressure. I think it will work. It sounds delicious on a bed of zucchini noodles.
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Post by jazigirl01 on Jul 29, 2016 9:35:25 GMT -5
I have all the ingredients, but it's too blasted hot (105°F) here to run the oven. I'm going to try it in the pressure cooker. I'll brown the chicken first, then cook for about 10 minutes under pressure. I think it will work. It sounds delicious on a bed of zucchini noodles. Definitely too hot anywhere to do in the oven. I used my large toaster oven. It's all I ever use till November or December . Let us know how it turns out from the pressure cooker ok? Won't u have to use more liquid though?
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Post by ccToast on Jul 30, 2016 10:35:29 GMT -5
This looks delicious! I think I'll try these this weekend.
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Post by chattykathyp on Jul 31, 2016 21:14:48 GMT -5
These are so easy and good, I've been making them for years! The recipe I've used is nearly identical except for a sprinkling of fresh rosemary on top when the chicken is done.
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Post by bocabarbara on Aug 1, 2016 15:59:56 GMT -5
These are so easy and good, I've been making them for years! The recipe I've used is nearly identical except for a sprinkling of fresh rosemary on top when the chicken is done. Thanks! I'll try finishing with rosemary next time. They are incredibly easy and so tasty. They are a big hit every time I make them & wherever I take them.
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Post by thread2fabric on Aug 3, 2016 10:44:05 GMT -5
Oh, rosemary would be delicious. I have some in my garden and needed some good ideas to use it. Thanks for the tip.
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Post by lita on Aug 3, 2016 14:13:04 GMT -5
Barbara I am going to use the sauce on bone in chicken breasts tonight! I was in need of something different to put on baked chicken and this fits the bill. Thanks!
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Post by bocabarbara on Aug 6, 2016 10:28:31 GMT -5
Barbara I am going to use the sauce on bone in chicken breasts tonight! I was in need of something different to put on baked chicken and this fits the bill. Thanks! I'd like to hear how your bone-in breasts turned out. The thighs are great and I like them, but, DH prefers breasts. Mostly I'd like to know if they turned out tender. DH has Parkinson's so some swallowing issues if meat isn't moist and tender. Thanks.
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