Holy Yum Chicken

The most popular chicken recipe on my site for good reason. The flavors are incredible and will have you saying, "HOLY YUM!!!"

Prep Time: 5minutes minutes

Cook Time: 40minutes minutes

Total Time: 45minutes minutes

Servings: 4

Author: Julie Chiou

INGREDIENTS 

• ▢ 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)
• ▢ 1/2 cup Dijon mustard , (no substitutes)
• ▢ 1/4 cup pure maple syrup, (no substitutes. No fake Aunt Jemima stuff)
• ▢ 1 tablespoon rice wine vinegar, seasoned or unseasoned
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon ground black pepper
• ▢ 1 tablespoon cornstarch
• ▢ 2 teaspoon fresh rosemary, for garnish

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

EQUIPMENT

• Baking dish

INSTRUCTIONS

• Preheat oven to 450 °F. Line a 8x8" oven-proof pan with 2 layers of tin foil.
• In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
• Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
• Bake, uncovered, for 40 minutes.
• Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
• Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tbsp., you can add a little more.
• Sprinkle rosemary on top before serving.

RECIPE NOTES

If you like things more tangy, I would add 2 tbsp. of rice wine vinegar instead of 1 tbsp. I did this the second time I made this and it was a nice tangy kick with the sweetness that subdued it. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste. :)

If making paleo: use regular white vinegar and sub arrowroot powder for cornstarch

Source: I Love Trader Joe's Cookbook

NUTRITION FACTS

Serving: 1 SERVING | Calories: 327 KCAL | Carbohydrates: 16 G | Protein: 24 G | Fat: 20 G | Saturated Fat: 6 G | Cholesterol: 113 MG | Sodium: 2589 MG | Sugar: 14 G

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Dinner

Cuisine: American

Keyword: chicken, chicken dinner, dijon mustard, holy yum, maple syrup

Holy Yum Chicken - https://www.tablefortwoblog.com/holy-yum-chicken/

Did you make this recipe? Don’t forget to snap a photo of it and tag #tablefortwoblogrecipes on social media! I’d love to see what you’re cooking!

Grilled Swordfish with Tomato and Red Pepper Salsa

I stumbled across this recipe in an email from Yankee Magazine. It was absolutely delicious! By the way, there are many excellent recipes on the www.newengland.com website (Yankee Magazine). 

Ingredients

2 ripe tomatoes, seeded and chopped

1/3 cup diced green pepper

1/3 cup diced yellow pepper

1/3 cup diced red onion

2 tablespoons, plus 2 teaspoons olive oil

2 tablespoons fresh lime juice

2 tablespoons red wine vinegar

1 large garlic clove, crushed through a press or minced

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh cilantro

1 jalapeno pepper, minced (or to taste)

salt and freshly ground black pepper

Four 6-ounce swordfish steaks, about 1-1/2 inches thick

Directions

In a large bowl, combine the tomatoes, green pepper, yellow pepper, red onion, 2 tablespoons oil, lime juice, vinegar, garlic, basil, and thyme. Season with salt and pepper to taste. The salsa can be made up to 3 hours ahead.

Build a hot charcoal fire or preheat a gas grill. Brush the fish with the remaining 2 teaspoons of oil and season with salt and pepper. Grill, turning once, until nicely charred and the fish is just cooked through, about 5 minutes per side.

Spoon the salsa over the fish and serve.

Grilled Ginger-Lime Swordfish

This is a Cooking Light recipe, and the only way I cook my swordfish. It is so delicious, quick and easy.

Ingredients

2 teaspoons grated lime rind 

1/2 cup fresh lime juice (about 2 limes)

1/4 cup honey

2 tablespoons bottled fresh ground ginger

2 tablespoons minced green onion

1 tablespoon low-sodium soy sauce

2 teaspoons bottled minced garlic

4 (6-ounce) swordfish steaks (about 3/4 inch thick)

Cooking spray

1/4 teaspoon salt

¼ teaspoon black pepper

Directions

Place fish in a large glass bowl or shallow baking dish. Combine marinade ingredients in a small bowl and pour over fish. (Make sure to coat fish evenly on both sides.) Cover dish with plastic wrap and place in refrigerator for 30 minutes to 1 hour.

Preheat grill to medium-high heat. Lightly oil cooking grate. Remove fish from marinade, making sure to reserve marinade. Place fish on oiled grill and brush with reserved marinade.

Allow to cook for 3 to 4 minutes, turn, and coat other side with marinade. Allow fish to cook for a remaining 5 minutes. Once fish is opaque in center, remove from heat and serve.

Notes: You do not want swordfish that is gray in color with brown bloodlines. Swordfish is at its peak August through October but frozen swordfish can be found year-round. This recipe calls for vegetable oil, but any neutral oil will do. Avoid olive oil or any strong-flavored oil as it will change or overwhelm the marinade.