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Yum Yum Chicken Recipe

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4.1 from 2 reviews

Yum Yum Chicken is a delightful baked dish featuring tender boneless skinless chicken thighs coated in a luscious sauce made from Dijon mustard, pure maple syrup, and rice wine vinegar. This dish combines savory, sweet, and tangy flavors to create an irresistible meal that will have you exclaiming “HOLY YUM!”. Perfectly baked to juicy perfection and topped with fresh rosemary, it’s an easy and flavorful recipe ideal for a quick weeknight dinner.

Ingredients

Sauce

  • ½ cup (125 g) Dijon mustard (preferably Grey Poupon)
  • ¼ cup (59 ml) pure maple syrup
  • 1 tablespoon rice wine vinegar, seasoned or unseasoned
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Chicken

  • 2 pounds (907 g) boneless skinless chicken thighs, most of the fat trimmed and discarded

For Sauce Thickening and Garnish

  • 1 tablespoon cornstarch
  • 2 teaspoons fresh rosemary, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (232°C) and line an 8×8 inch oven-proof pan with two layers of tin foil to make cleanup easier.
  2. Make Sauce: In a small bowl, whisk together the Dijon mustard, pure maple syrup, rice wine vinegar, salt, and ground black pepper until fully combined.
  3. Coat Chicken: Place the boneless skinless chicken thighs in the foil-lined pan, then pour the prepared sauce over them. Turn the chicken to ensure each piece is evenly coated with the sauce.
  4. Bake Chicken: Bake the chicken uncovered in the preheated oven for 40 minutes, allowing the sauce to penetrate and the chicken to cook through.
  5. Rest Chicken: Remove the pan from the oven and let the chicken sit for 5 minutes. Do not discard the cooking liquid; it will be used for the sauce.
  6. Thicken Sauce: Immediately after plating the chicken onto serving dishes, whisk 1 tablespoon of cornstarch into the hot liquid remaining in the pan. Stir briskly to thicken the sauce. If needed, add a little more cornstarch to reach desired consistency.
  7. Serve: Drizzle the thickened sauce over the plated chicken and sprinkle fresh rosemary on top for garnish. Serve warm and enjoy!

Notes

  • The type of Dijon mustard used significantly affects the flavor balance; Grey Poupon is recommended for the perfect sweetness-to-pungency ratio.
  • If sensitive to strong mustard flavors, start with ¼ cup Dijon mustard and adjust by tasting before adding to the chicken.
  • For a tangier sauce, increase rice wine vinegar to 2 tablespoons; for sweeter sauce, keep it at 1 tablespoon.
  • Mustard and sauce flavors mellow during baking, so initial sauce taste before cooking may seem stronger.

Find it online: https://recipesbyliza.com/yum-yum-chicken-recipe/