Somehow this post had been deleted, so I’m reposting this, because someone is looking for the recipe. Please ignore if you already saved the recipe. It must’ve been marked under Maggie category and cooking, because I was rambling on about Maggie’s edits and it got swept away in the clean up.
Stock image of the honey mustard chicken. I didn’t take a picture of mine.
Recipe
- Assorted chicken pieces. I did 4 thighs and 8 wings, skin on
- 1 bottle of balsamic vinaigrette dressing. This is not the time for organic limited reserve. Just the cheapest bottle of balsamic vinaigrette you can find. I used Ken’s Steak House brand.
Put the chicken into a dish, dump the balsamic vinaigrette dressing on it, coat well, refrigerate. I did mine for 4 hours – it worked great – but you can do it overnight if you prefer. Make sure to turn the chicken after a few hours.
When you are ready to cook, we’re going to preheat the oven to 375°F (190°C), fish the chicken pieces out of the marinade, arrange them in a pan, and bake them for 45 minutes. If your chicken pieces are bigger, like thighs and drumsticks together, increase the baking time until the thermometer inserted into the thickest part of the thigh reads 165°F (74°C.)
While the chicken is cooking, we’re going to make the glaze
- 1/2 cup maple syrup. Dark varieties work best. You want to taste the maple. But any maple syrup will do
- 1/2 cup dijon mustard
- 2 garlic cloves, crushed or 1/2 tsp of garlic powder
- 1 Tbsp of apple cider vinegar
- 1/4 tsp pinch of chili pepper (optional)
We are going to mix everything together. I whisked mine.
When the chicken is done cooking for 45 minutes, we are going to remove it from the oven and liberally glaze it using a kitchen brush or just a teaspoon if you don’t have the brush handy. You want it good and coated. The flavor will be strong. Some people skip this altogether and just cook the marinated version. Some people skip the marinade and go directly with the glaze.
Once that’s done, the chicken goes back in the oven for about 7-10 minutes. Don’t worry, it will stay moist. You can keep baking it or you can broil it for crispness. If you are broiling it, broil in the middle of the oven, not directly under the broiler and keep checking it every 3-4 minutes, because it can burn.
And we are done. This chicken goes well with everything. Potatoes, white rice, brown rice, steamed or sauteed vegetables, etc. You can get fancy and do roasted potatoes and over-charred Brussel sprouts, or you can heat up a can of corn, and it usually pairs well.
If you want even stronger flavor, reserve some glaze and serve it as a drizzling sauce. Refrigerate the leftovers. The good thing is that next day, this chicken still tastes delicious, so you can reheat it and reasonably get a couple of dinners out of it. We did a baked potato dinner the first night, mostly wings, and the next day I cut off the meat from the thighs, quickly stir-fried it with some mushrooms, sprinkled it with sesame seeds, and served it over rice. It didn’t need additional sauce.
That looks good!
Now I’m hungry!
Thanks for the recipe. I don’t remember it, but I will make sure I copy it this time.
Sounds tasty!
Trying not to drool on my keyboard . . .
Oh yeah. I’m definitely going to try this. Thanks, Ilona!
Sounds yummy. I should save this and use it for when I wonder what I’m going to do with the chicken I have in my freezer.
Thank you!
wait, are we doing recipe exchanges now??
I’d be terrible at this generally, but I want to play
first that sounds delicious
second, I just ate a fresh peach with cottage cheese and cinnamon — I didn’t bake it any – but it was amazing and I thought maybe the horde would appreciate it and now I must go see what the dog is eating.
Yum! I made this when you first posted it, and it was amazing! I’m not a very adventurous or skilled cook, but your instructions made it so easy. Thank you! As soon as the weather cools I’ll be making it again.
Thanks! I copied it and saved it! The Edge burger recipe is a staple in my kitchen now. My husband loves them. This sounds like a great cool weather option! Today I did hard cider pork loin. Brown the seasoned meat , put in the slow cooker on high with an inch of hot water, saute any chopped veggies you want caramelized in the pan that has the oil and drippings until done and add to the cooker. Pour in a bottle of hard cider. After a while add boiling water and organic better than chicken broth to taste. Add potatoes later. I’m using a huge chopped shallot, sweet peppers, carrots, celery, tomatillos and a chopped up tomato. The gardeners in my neighborhood share veggies and my yard is planted with tomato, pepper and tomatillo plants. This is a throw in the slow cooker recipe and you can season it however you want. I like a lot of liquid in mine so I can freeze the leftovers as soup!
Thanks this sounds tasty
Thank you. My family loved it when I made it, but the I lost the recipe! I will save this time!!
Thank you for reposting; I couldn’t find the recipe either.
I love playing in the kitchen!
Oh my!
Adding this one to my winter recipe book.
You’re the best! I love your books, your recipes, and how you interact with the BDH (of which I’m a proud member). 💖💖💖
I love you guys for stuff like this! A recipe on an author blog (anyway) and that recipe written like a real person cooks! Keep being who you are! And thank you for inspiration!
I am trying to decide if you would have more or less comments if you did a recipe recommendation like you did the book recommendation… We should test this.
I don’t remember seeing this (I don’t remember what I had for dinner last night either!😂) but oh my, this sounds delicious. I think you’ve just helped me decide what to make for dinner tomorrow. Thank you! 😋
Love maple mustard glazes.
As a young college student, I attended a housewarming party for a couple of grad students. They asked me to bring apple jelly and whatever kind of mustard I wanted. When I arrived, they directed me to whisk the jelly and mustard together over low heat. It turned out to be a sweet and sour sauce for cut up hot dogs (’70s! grad students!). This was my first real lesson in kitchen chemistry, and I’ve used variations on it for close to half a century now. Maple mustard salmon is a family favorite.
Sounds great. Thanks!
This stuff is delicious! My family very much enjoys when I make it.
So my nephew finally got his Christmas present from me. His mom kept forgetting it at her house, but today he was visiting with his kids because their cousins were visiting grandma. He laughed at the Terrible Love of My God mug. Just thought I’d let the Horde know.
I hadn’t made it before, but now I’m going to try it out! Thanks for reposting!
ahhh! so good! there is a reason you duo are my fav authir. also just read The Grand Game from your recommendation, so good. Non-plussed to have to wait for book 9!!!!
Will, have to try it. Have everything. Except imo chicken has to be 180, dead.
I know the recipes say 165….
Ours syrup is deliberately a darker amber. There’s always a L jug in the fridge. Farm gate, not the grocery store is where you find most of the darker varieties unfortunately. We haul buckets not pipeline. Running through the various woods with his cousins is my ASD son’s favourite time of the year.
Well, that takes care of dinner tonight! Thank you!
This sounds delightful, now to have my husband supervise me while cooking it. He is the cook in our family, and I am on prep and cleanup.
Thank you for sharing this recipe. It sounds perfectly doable…not fussy at all..and except for the chicken, I have the rest of the ingredients.
Yum-yum is what my daughter said when I shared your recipe with her.
Dear ModR,
Could a ” Recipe” tab be added, or search tag be included that we know about to find the recipes?
I use the apple cake for company, and the hamburgers for family. Now there might be more that I have missed.
You know that these are tried and true since they are posted.
Many thanks!
Barbara
The “cooking” and “featured recipe” tags already exist – you can find “cooking” tagged under the title of this post 🙂
A category list of all the tags can be found on the first page of the blog https://ilona-andrews.com/category-list/
Sounds great, thanks! I will definitely try this.
That’s a hell of a sauce! Anyone live in upstate New York, where they sell the good stuff in half gallon cans in the supermarket? I have got to try that.
The last time I had unlimited maple syrup I made glazed walnuts. Like glace marron, but walnuts and maple syrup instead of sugar and chestnuts. Its easy peasy, put your walnuts in a pot covered with maple syrup. cook low, stir continually. The nuts roast, the syrup hardents on the nuts. Great trail food.
Thank you for reposting! I’ve tried cooking this and it was so juicy. For those like me who prefer it less sweet:
I did the marinade with apple cider vinegar. Then for the glaze I cut it down to 2 tbsp maple syrup, and added a few tbsp soy sauce and some lemon juice. Came out more savory and still delicious. I think I’ll make it again tomorrow 😁
I see what you’re trying to do here, trying to distract us from Barsa Barsa Barsa… okay pretty good distraction, I’ll take it! 😉 ZenHugs
Except it’s now barsa, barsa barsa cook book please
Yummo alert! Can’t wait to try this!
A super simple variant – Mustard Chicken
Dredge chicken breast pieces in yellow mustard, then roll in breadcrumbs. Bake at 350 until chicken is done.
It is strangely delicious, and tastes nothing like yellow mustard.
Perfect! And amazingly enough I have all the ingredients (well, I have to make the vinagrete with my always on hand Balsamic vinegar and olive oil) except for the chili pepper which is listed as optional. So I’m in business and won’t need to leave the house. Its the first time in decades that I have real maple syrup in the house. Its fate.
wow, that sounds good, I’ll have to try it out, thank you!
Supper last night! It was so good and I am looking forward to the leftovers!
Anyone have any ideas on how to do the mustard glaze without the maple syrup?
I’m one of those oddballs who can’t stand the maple taste.
I do love an balsamic garlic or Italian-style dressing marinade. Mmmmm. Add mustard to the balsamic sounds amazing.
P.S.
I do love looking at the Japanese maple leaves especially during the fall in the PNW. Soooooo intense.
Depending on where you are in the world – in the UK we have something called “golden syrup”, which is more neutral tasting (aka just sweet, no aroma) https://en.wikipedia.org/wiki/Golden_syrup . Or maybe corn syrup? Honey (or hot honey) would bring their own stronger flavors, but you might prefer them to maple 🙂
Made this for dinner tonight. It was delicious. Was looking for something different and this came out tender, juicy and full of flavor. Served with roasted gold potatoes (halved and drizzled with EVOO) and steamed broccoli. The whole family approves. Thanks
Petition for a Recipe section to be added to the site (please include Kate’s cookie and low country boil recipes). Much love to the Authorlords.
There is already a recipe section on the blog 🙂 . There are tags under the title of the article that lead you to that category.
I just have one suggestion — Blender Bottle.
I detest whisking… I get salad dressing all over the counter when I use a whisk. I can whisk eggs and light batters, but oil and vinegar salad dressings (and glazes!) confound me!
So! I either use a dressing-specific shaker bottle or I use my 18 oz. (532 ml.) Blender Bottle (The bottle actually holds about 20 oz., but it is marked to 18 oz., and 500 ml.).
I hope this is a “happy suggestion” for those who are incompatible with salad dressing and whisks — like me!
NOTE: I really enjoyed this “Quick & Easy” recipe. I plan to pass it to my relatives and friends.
(I purchased my Blender Bottle from Am*z*n. They stock them in several sizes…)
Thank you so much!
Toodles!
Thank you! it was great.
I made the recipe yesterday and it’s delicious, thank you very much
I just made this for dinner and it was delicious! Thank you.