If you’re craving a dish that perfectly blends tangy, sweet, and savory flavors all in one bite, you’ve got to try this Yum Yum Chicken Recipe. It’s a beautiful harmony of Dijon mustard’s sharpness, the gentle sweetness of pure maple syrup, and a touch of brightness from rice wine vinegar, all coming together to create a mouthwatering glaze on tender, juicy chicken thighs. This recipe is straightforward enough for a weeknight dinner but special enough to impress guests, making it one of my all-time favorite go-to meals when I want something comforting with a gourmet touch.
Ingredients You’ll Need
The magic of this Yum Yum Chicken Recipe lies in its simple, thoughtfully chosen ingredients. Each one plays a crucial role in building layers of flavor and texture, whether it’s the creamy tang of Dijon mustard or the fresh hint of rosemary as a garnish. Having these basics on hand ensures a satisfying and colorful meal that’s as tasty as it looks.
- ½ cup (125 g) Dijon mustard: Preferably Grey Poupon for its rich, silky texture and depth of flavor.
- ¼ cup (59 ml) pure maple syrup: Adds natural sweetness that balances the mustard’s sharpness perfectly.
- 1 tablespoon rice wine vinegar: Provides a subtle tang to brighten the sauce; use seasoned or unseasoned based on your preference.
- ¼ teaspoon salt: Enhances all the flavors without overpowering the dish.
- ¼ teaspoon ground black pepper: Brings delicate heat and complexity to the sauce.
- 2 pounds (907 g) boneless, skinless chicken thighs: Trim most fat for best texture, ensuring a juicy, tender result.
- 1 tablespoon cornstarch: Essential for thickening the luscious sauce after baking.
- 2 teaspoons fresh rosemary: Adds a fragrant, herbaceous finish that brightens the dish’s aroma and flavor.
How to Make Yum Yum Chicken Recipe
Step 1: Preheat and Prepare Pan
Start by preheating your oven to a robust 450°F (232°C) for that perfect caramelization. Then, line an 8×8-inch oven-proof pan with two layers of tin foil. This simple step makes cleanup a breeze and keeps the chicken from sticking, so you can focus on enjoying the cooking process rather than scrubbing pans later.
Step 2: Mix the Sauce
In a small bowl, whisk together Dijon mustard, pure maple syrup, rice wine vinegar, salt, and black pepper until the sauce is silky smooth. This mixture is the heart of the Yum Yum Chicken Recipe, combining bold, sweet, and tangy notes into a luscious glaze. Give it a quick taste and adjust the vinegar or syrup to suit your personal flavor preference—your sauce, your rules!
Step 3: Coat the Chicken
Lay the chicken thighs in the prepared pan, then pour your sauce over them. Use your hands or a spoon to turn the thighs in the sauce, ensuring every inch is beautifully coated. This step guarantees each bite bursts with flavor once baked.
Step 4: Bake the Chicken
Bake the chicken uncovered for exactly 40 minutes. As it cooks, the sauce caramelizes perfectly, creating a slightly crispy, deeply flavorful coating that keeps the interior juicy and tender. The high heat helps develop those irresistible golden edges.
Step 5: Rest and Prepare the Sauce
Once baked, remove the pan from the oven and let the chicken rest for 5 minutes. This pause allows the juices to redistribute, ensuring moist, flavorful bites. Transfer the chicken to a serving plate but keep all that delicious liquid in the pan—this is sauce gold.
Step 6: Thicken the Sauce
Immediately whisk the tablespoon of cornstarch into the hot liquid in the pan. The residual heat thickens the sauce into a glossy glaze. If it feels too thin, add a pinch more cornstarch while it’s still hot, whisking until you reach your desired consistency. This thickened sauce is the crowning glory of the Yum Yum Chicken Recipe.
Step 7: Garnish and Serve
Drizzle the luscious thickened sauce generously over the chicken thighs. Sprinkle with fresh rosemary for a burst of aroma and a touch of elegance. Serve hot and watch your family or friends swoon with delight at the vibrant colors and mouthwatering flavors.
How to Serve Yum Yum Chicken Recipe
Garnishes
Fresh rosemary is a must for this recipe — its fragrant needles add a lovely herbal note and an inviting, rustic look. For extra color, consider thin lemon zest curls or a sprinkle of chopped fresh parsley for brightness and vibrancy on the plate.
Side Dishes
This dish pairs beautifully with a simple side of roasted vegetables or fluffy rice, both of which soak up the delicious sauce perfectly. If you want to keep it light, steamed green beans or a crisp garden salad bring freshness that balances the rich flavors of the chicken.
Creative Ways to Present
Try serving your Yum Yum Chicken Recipe over creamy mashed potatoes with sauce drizzled artistically around, or pile the chicken atop a bed of buttery polenta. For a fun twist, slice the chicken for sandwiches or wraps with fresh greens and a touch of mayo for a tangy lunch option.
Make Ahead and Storage
Storing Leftovers
Leftover Yum Yum Chicken holds up wonderfully in an airtight container in the fridge for up to three days. The flavors actually intensify overnight, making it even tastier the next day. Just be sure to store the chicken separate from any side dishes to keep everything fresh.
Freezing
You can freeze this chicken and its sauce for up to two months. Place cooled portions in freezer-safe containers or bags, leaving some space for expansion. Thaw overnight in the fridge before reheating gently to avoid drying out the chicken.
Reheating
Reheat gently in a skillet over medium-low heat or in the oven at 325°F (160°C) until warmed through. Stir the sauce occasionally and add a splash of water if it thickens too much. Avoid microwaving to prevent the sauce separating and the chicken drying out.
FAQs
Can I use chicken breasts instead of thighs for this Yum Yum Chicken Recipe?
Yes, you can substitute chicken breasts if you prefer leaner meat. Just be careful not to overcook them, as breasts tend to dry out faster than thighs. Adjust baking time accordingly and consider slightly lowering oven temperature for even cooking.
What kind of rice wine vinegar should I use?
Both seasoned and unseasoned rice wine vinegar work well here. Seasoned vinegar will add a touch of sweetness and extra depth, while unseasoned is more neutral—adjust the amount if you want the sauce tangier or milder.
Is there a way to make the sauce spicier?
Absolutely! Add a pinch of cayenne pepper, some chili flakes, or a dash of hot sauce to the sauce mixture before baking. This will introduce a gentle heat that complements the sweet and tangy flavors nicely.
Can I prepare the sauce ahead of time?
You can mix the sauce ingredients a day in advance and store them in the fridge. Just whisk well before using, as ingredients can settle or separate. This saves a little prep time on cooking day.
Why does the sauce need cornstarch?
The cornstarch is essential to thicken the sauce after baking. Without it, the flavorful liquid left in the pan will remain too thin to drizzle beautifully over the chicken. It creates that glossy, clingy texture that makes each bite so luscious.
Final Thoughts
This Yum Yum Chicken Recipe is a shining example of comfort food elevated with simple ingredients and straightforward technique. It’s a dish I love making again and again because it never fails to impress and satisfy. If you’re looking for something deliciously saucy with a great balance of flavors, give this recipe a try—you might just find your new favorite weeknight meal.
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Yum Yum Chicken Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This Yum Yum Chicken recipe features tender, boneless chicken thighs baked to perfection with a flavorful and tangy sauce made from Dijon mustard, pure maple syrup, and rice wine vinegar. Finished with a rosemary garnish and a thickened caramelized sauce, this easy oven-baked dish makes a delightful main course suitable for a quick weeknight dinner or casual gathering.
Ingredients
Sauce Ingredients
- 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 fat trimmed and discarded)
Thickening Agent
- 1 tablespoon cornstarch
Garnish
- 2 teaspoons fresh rosemary
Instructions
- Preheat and Prepare Pan: Preheat your oven to 450°F (232°C). Line an 8×8-inch oven-proof pan with two layers of tin foil to make cleanup easier and to prevent the chicken from sticking.
- Mix the Sauce: In a small bowl, whisk together Dijon mustard, pure maple syrup, rice wine vinegar, salt, and black pepper until the mixture is smooth and fully combined. Taste the sauce and adjust seasoning to your preference as needed.
- Coat the Chicken: Place the trimmed chicken thighs in the prepared pan. Pour the sauce over the chicken and turn the thighs to coat them evenly on all sides with the sauce.
- Bake the Chicken: Bake the chicken uncovered in the preheated oven for 40 minutes, allowing the sauce to caramelize and the chicken to cook thoroughly.
- Rest and Transfer: Remove the pan from the oven and let the chicken rest in the pan for 5 minutes. Then, transfer the cooked chicken thighs to a serving plate but keep the liquid in the pan.
- Thicken the Sauce: While the liquid in the pan is still hot, whisk in 1 tablespoon of cornstarch to thicken the sauce. If the sauce remains too thin, add a little more cornstarch gradually until the desired thickness is achieved.
- Garnish and Serve: Drizzle the thickened sauce over the chicken and finish by sprinkling fresh rosemary over the top before serving.
Notes
- Use seasoned or unseasoned rice wine vinegar based on how tangy you prefer the sauce; seasoned vinegar may be milder, so adjust to taste.
- For an extra caramelized flavor, you can broil the chicken for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- To make cleanup easier, lining the baking pan with foil is recommended.
- Ensure chicken thighs are trimmed of excess fat to reduce greasiness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
