Holy Yum Chicken Recipe 435 Recipes

HOLY YUM CHICKEN

Steps:

• Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil.
• In small bowl, whisk together Dijon mustard, maple syrup, vinegar, salt and pepper.
• Place the chicken 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 cornstarch into the liquid in the pan to create a thick sauce. 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 more.
• Sprinkle rosemary on top before serving.
• Serve with rice or potatoes or vegetables.

HOLY YUM CHICKEN

Steps:

• Preheat the oven to 425 degrees. Cover a 9x13" pan in two sheets of aluminum foil
• In a small bowl, whisk together the Dijon, maple syrup, vinegar, salt and pepper.
• Skewer the chunks of chicken breast, they should make 7-8 chicken skewers. Lay them in the 9x13 inch pan. With half on one side and half facing in the other direction.
• Slather them with half of the sauce. Pick the rosemary apart and sprinkle in with the chicken skewers.
• Roast the chicken skewers, basting them every 15 minutes with the remaining sauce and then flip the chicken so they cook evenly.
• Cook for 35 minutes and then turn the temperature to broil for 5 minutes.
• Cover the chicken with any sauce remaining in the pan or the bowl and scrape the rosemary over the chicken. Season to taste with kosher salt.
• Preheat the oven to 425 degrees. Cover a 9x13" pan in two sheets of aluminum foil
• In a small bowl, whisk together the Dijon, maple syrup, vinegar, salt and pepper.
• Skewer the chunks of chicken breast, they should make 7-8 chicken skewers. Lay them in the 9x13 inch pan. With half on one side and half facing in the other direction.
• Slather them with half of the sauce. Pick the rosemary apart and sprinkle in with the chicken skewers.
• Roast the chicken skewers, basting them every 15 minutes with the remaining sauce and then flip the chicken so they cook evenly.
• Cook for 35 minutes and then turn the temperature to broil for 5 minutes.
• Cover the chicken with any sauce remaining in the pan or the bowl and scrape the rosemary over the chicken. Season to taste with kosher salt.

HOLY YUM CHICKEN RECIPE - (4.3/5)

Steps:

• Preheat oven to 450° . Line a 8x8" oven-proof pan with 2 layers of tin foil. Place the chicken thighs in the foil layered pan. In a small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper. Pour the mixture on top of the chicken. 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 cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. Sprinkle rosemary on top before serving. NOTE: 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 tablespoon, you can add a little more.