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If you’ve been around on Pinterest for awhile, I’m sure you’ve seen some variation before for what I call Maple Dijon Chicken Thighs. It has been called many various things over the years such as “Man-Pleasing Chicken” or “Holy Yum Chicken“. The majority of the people who blog about this recipe all source back to The I Love Trader Joe’s Cookbook by Cherie Mercer Twohy, a culinary mastermind, apparently.
Listen, there’s a reason there are so many people blogging about this recipe. It is DELICIOUS and EASY. And it actually does please the men, as well as all women and children folk alike. In fact, it’ll put hair on your chest, so beware of that bizarre side effect. It’s just that good.
Making it Paleo was very simple. Just make sure for your dijon mustard you use one that does not include sugar, like this dijon mustard by Maille. Between you and me, though, I think the amount of sugar in the popular Grey Poupon brand is probably so low that it wouldn’t matter, making it easier to find at the grocery store. Up to you!
To thicken gravy, I always use arrowroot starch; it has never failed me. Works like a charm, every time, and this recipe is no exception.
This recipe is super delicious served over riced cauliflower, as the cauliflower soaks up all of that extra gravy. Sooooo goooood. Enjoy!
Maple Dijon Chicken Thighs (Paleo)
- 2 lbs. chicken thighs about 4-5 thighs
- 1/2 cup sugar-free dijon mustard
- 1/4 cup 100% pure maple syrup
- 1 Tbsp white vinegar or rice vinegar
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- Arrowroot starch slurry made by mixing 1 Tbsp arrowroot starch with 1 Tbsp water before adding to gravy
- Fresh rosemary for garnish. Optional, but it really does create a new layer of flavor that is incredible!
- Preheat oven to 450 F degrees.
- Line an 8X8" baking dish with aluminum foil. This keeps the sauce from drying up and burning onto the pan.
- Place chicken thighs into pan. It will be snug in there!
- In a bowl, mix together dijon mustard, maple syrup, vinegar, salt, and pepper. Pour over chicken thighs.
- Bake for 40 minutes or until juices run clear.
- Remove thighs from pan and place onto a plate and set aside.
- Create a slurry with arrowroot starch and water. Whisk slurry into chicken drippings in the pan. Whisk until well-mixed.
- Top chicken thighs with gravy, and add fresh rosemary leaves for garnish.