Best Maple Mustard Chicken Recipes

MAPLE-MUSTARD CHICKEN THIGHS

Steps:

• Preheat oven to 375 degrees F.
• Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

FRIED CHICKEN SANDWICH WITH CABBAGE SLAW, PICKLES, AMERICAN CHEESE AND MAPLE MUSTARD SAUCE

Steps:

• For the slaw: To a large bowl, add the cabbage, a generous pinch of salt, vinegar, carrots, onion and garlic. Toss to combine, then set aside to sit for 15 to 20 minutes. Add the mayonnaise and mix to combine.
• For the quick pickles: To a bowl or container, add the vinegar, 1 cup water, the salt, sugar and hot sauce. Stir well to combine. Add the cucumbers, then allow to sit for 20 minutes.
• For the chicken: Fill a deep fryer or large heavy-bottomed pot with 2 inches of canola oil. Heat to 350 degrees F. Set a rack inside a rimmed sheet pan.
• To a large bowl, add 1 tablespoon of the garlic powder, 1 tablespoon of the onion powder, 1 tablespoon of the chipotle powder, mustard powder and buttermilk. Add the chicken and submerge, ensuring the chicken is fully coated. Allow to marinate for 15 minutes. To another large bowl, add the flour, the remaining 1 tablespoon garlic powder, the remaining 1 tablespoon onion powder, 1 tablespoon of the salt and the baking soda. In a small bowl, combine 1 tablespoon salt and the remaining 1 teaspoon chipotle powder.
• Preheat the oven to 400 degrees F. Remove the chicken from the buttermilk mixture and place into the seasoned flour. Toss until the chicken is fully coated, then transfer it back into the buttermilk, and then back into the seasoned flour so the chicken is double coated. Dust off any excess flour, and gently place the chicken into the hot oil. Fry the chicken in batches until the crust is golden brown and crispy and the chicken reaches an internal temperature of 160 degrees F, 4 to 5 minutes. Place on the prepared sheet pan and season the chicken immediately with the chipotle salt. Transfer to the oven and continue to cook for another 5 minutes or until the chicken reaches an internal temperature of 165 degrees F.
• For the maple mustard sauce: Mix the Dijon and maple syrup in a small bowl to combine.
• To assemble: Spread some of the maple mustard sauce followed by a slice of cheese on the top and bottom of each bun. Add the fried chicken, then the slaw and finally the pickles. Serve with more maple mustard sauce on the side for dipping.

MAPLE-MUSTARD CHICKEN LEGS WITH POTATOES AND CARROTS

Steps:

• Preheat oven to 400 degrees. Stir together mustards and maple syrup; season with salt and pepper. Brush mixture on chicken.
• Drizzle some oil into a 9-by-13-inch baking dish. Add chicken, carrots, potatoes, and shallots; drizzle with more oil. Bake until chicken is lightly golden and a thermometer inserted into thickest part of leg (do not touch bone) reaches 160 degrees and vegetables are tender, about 35 minutes.

MAPLE MUSTARD CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until tender. Serve with rice. Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.

MAPLE-MUSTARD GLAZED CHICKEN

Steps:

• Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, mustard and chives.
• Sprinkle both sides of chicken pieces with seasoned salt and pepper. Cover and grill chicken over medium heat, skin sides up, 15 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning occasionally and brushing 2 or 3 times with mustard mixture, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
• Heat remaining mustard mixture to boiling; boil 1 minute. Serve sauce with chicken.

CHICKEN WITH MAPLE MUSTARD GLAZE

Steps:

• Melt butter over medium heat in a large, nonstick skillet. Sprinkle chicken evenly with salt and pepper; add to the hot pan. Cook until lightly browned, about 4 minutes per side. Remove from the pan; set aside and keep warm.
• Pour chicken broth into the skillet with maple syrup, Dijon mustard, sage, and thyme. Bring to a boil; cook until slightly thickened, about 3 minutes. Stir in heavy cream and reduce heat to medium.
• Return chicken to the pan and let simmer until chicken is no longer pink in center and juices run clear, about 3 minutes, flipping once.

FALL APPLE CHICKEN SALAD WITH MAPLE MUSTARD VINAIGRETTE

Steps:

• whisk the vinaigrette ingredients together in a small bowl or place them in a mason jar and shake.
• divide the salad greens among four bowls. top each with a chicken breast (optional), 1 ounce crumbled goat cheese, 1 tablespoon almonds, 1 tablespoon cranberries, and half an apple. top with vinaigrette.

CRISPY CHICKEN TOPPED WITH MAPLE-MUSTARD SAUCE

Steps:

• Pound out chicken breast halves between 2 sheets of plastic wrap or in a resealable bag to 1/3- to 1/2-inch thickness.
• Mix eggs, parsley, and Dijon mustard together in a large bowl. Pour panko into a separate bowl. Place chicken in the egg mixture, then dip in panko.
• Heat olive oil over medium-high heat in a large, nonstick skillet. Add chicken breasts and cook until no longer pink in the centers and juices run clear, about 4 minutes per side. Transfer to a plate and keep warm.
• Whisk chicken broth, maple syrup, and 2 tablespoons plus 1 teaspoon coarse-grain mustard together in a bowl. Pour into the same skillet used to cook chicken and bring to a boil. Cook sauce until reduced to about 3/4 cup, about 4 minutes. Stir in butter until melted. Spoon sauce over chicken and serve.

PANKO-CRUSTED CHICKEN WITH MUSTARD-MAPLE PAN SAUCE

Steps:

• Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
• Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
• Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

MAPLE-MUSTARD GRILLED CHICKEN

Steps:

• Combine mustard, maple syrup, and vinegar in a small bowl, stirring well; set aside.
• Coat chicken lightly with cooking spray; sprinkle with pepper and salt.
• Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees).
• Place chicken on rack; grill, uncovered, 15 minutes, basting often with mustard mixture.
• Turn chicken, and grill 15 additional minutes or until meat thermometer inserted into thickest part of chicken registers 180 degrees, basting often with mustard mixture.

BACON WRAPPED MAPLE-MUSTARD CHICKEN THIGHS

Steps:

• Preheat grill according to manufacturer`s instructions for cooking by direct and indirect heat. If using charcoal grill, place coals on one side of grill, not covering entire charcoal bed. Thighs will be cooked over direct heat first and finally by indirect heat, opposite the heat source.
• Rinse thighs, pat dry and season with salt and pepper to taste. Place maple syrup in shallow dish. Add mustard and yogurt and stir to combine. Dip thighs in syrup mixture, lightly roll up and wrap each with two strips of bacon to enclose. Secure with wooden toothpicks, if necessary. If bacon strips are long, one strip per thigh may be sufficient.
• Lightly coat grill with oil or cooking spray. Place thighs on preheated grill 4 to 6-inches above direct heat and brown on both sides, about 5 minutes. Move thighs to indirect heat side of grill and continue to cook with lid closed, about 10 to 12 minutes. Watch closely to prevent burning. Test thighs for doneness. Temperature should reach 160 degrees F. on meat thermometer. Return to direct heat to crisp bacon, about 3 to 4 minutes. Remove and place on serving platter. Remove toothpicks and serve.

COUNTRY CHICKEN SANDWICHES WITH MAPLE-MUSTARD SPREAD

Steps:

• In small bowl, mix mayonnaise, mustard, maple syrup and shallot. Spread on all 8 slices of bread.
• Top 4 slices of bread with cheese, chicken and avocado. Top with remaining bread slices.

MAPLE-MUSTARD-PECAN CRUSTED CHICKEN BREASTS

Steps:

• Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
• In shallow dish, mix together maple syrup and mustard. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray.
• Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown.
• Pour remaining syrup & mustard into a small saucepan. Add another 1/4 cup of syrup and 1 teaspoon of mustard, to start. Add a teaspoon of Maple-Garlic Seasoning and 1/8 cup of the bourbon. Bring to a boil, stirring. Adjust for taste, adding more maple, mustard or seasoning.
• Once sauce has boiled for at least 2 minutes, and is starting to reduce, remove from heat. Use as dipping sauce for chicken.

SIMPLE MAPLE MUSTARD CHICKEN

Steps:

• In a small bowl, combine the first six ingredients. Reserve 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours, turning occasionally. Drain and discard marinade. , Grill, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or until a thermometer reads 170°, basting with the reserved marinade and turning occasionally.

MUSTARD, MAPLE, AND WALNUT SAUCE WITH GRILLED CHICKEN

Steps:

• In a small bowl, mix together mustard, walnuts, maple syrup, vinegar, and thyme; season with salt and pepper.
• For the chicken, heat the grill to medium and lightly oil grates. Season the chicken with salt and pepper. Place, skin side down, on grill. Cover and grill, turning once, until cooked through, 25 to 30 minutes. If desired, remove skin and bones, and slice before serving.

MAPLE-MUSTARD ROAST CHICKEN DINNER

Steps:

• Heat oven to 400ºF.
• Whisk syrup, vinaigrette and mustard until blended. Reserve half for later use.
• Place chicken in single layer on half of parchment-covered baking sheet; spread vegetables onto other side of baking sheet. Brush chicken with remaining syrup mixture; brush vegetables with MIRACLE WHIP.
• Bake 30 min. Turn vegetables. Bake chicken and vegetables an additional 20 min. or until chicken is done (165ºF), brushing chicken occasionally with reserved syrup mixture.

CHICKEN THIGHS WITH MAPLE MUSTARD GLAZE

Steps:

• Heat oil, saute shallot. Add maple syrup and mustard. Simmer until thick and bubbles, about 2 minutes. Preheat broiler. Season chicken with salt and pepper. Brush with glaze. Broil 5 minutes, turn, brush, broil about 8 minutes.

MAPLE-MUSTARD CHICKEN THIGHS

Steps:

• Preheat oven to 375.
• rinse chicken and pat dry. combine mustard, garlic, marjoram and maple syrup in a small bowl. spread about 1 1/2 tbsp mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a crust. arrange chicken in a glass baking dish. bake for 45 - 50 minutes or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

MAPLE-MUSTARD BAKED CHICKEN

Steps:

• 1.Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours. 2.Preheat oven to 400°F. Set a wire rack on a large baking sheet. 3.Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces. 4.Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.

PANKO-CRUSTED CHICKEN WITH MUSTARD-MAPLE PAN SAUCE

Steps:

• Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
• Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
• Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.