This chicken dish is so good that it will leave you saying YUM YUM!
Not to be confused with yum yum sauce, the incredibly delicious pink sauce you get at Japanese hibachi restaurants, yum yum chicken is drenched in a delightful maple-Dijon sauce. I must warn, though, that you will be tempted to lick the plate clean, or at least use your fingers to wipe up every last drop of the sauce. It is seriously that good!
This recipe offers all the taste sensations you could want, combining the sweetness of maple syrup with just the right amount of acidity from the rice vinegar. Let’s not forget the savory, tangy goodness of Dijon mustard. Add in the natural juices the chicken releases as it bakes, and it’s all there, the incredible umami you want from a delicious dish.
When preparing this dish, it’s essential to trim away the excess fat from the boneless thighs. If you don’t, all the fat will melt down and leave you with a greasy sauce. You can also substitute bone-in chicken thighs if that’s what you have on hand, or even boneless, skinless chicken breasts. Cooking times will vary. Remember to check your chicken’s temperature with a meat or poultry thermometer to ensure it reaches 165°F and is cooked through.
Tips for yum yum chicken success
Although yum yum chicken is easy to prepare, skipping some crucial steps can lead to a culinary disaster. First, choosing the right baking pan is essential, as the right size will keep the sauce contained. A pan that is too large will cause the sauce to spread out and cook off, resulting in dry chicken. You want all that delicious sauce to stay in the pan, not burn away. So, unless you are doubling this recipe, stick with an 8×8-inch baking pan.
Next, regardless of how foolish it may seem, use a double layer of foil in the pan. While it makes clean-up easier, that is not the reason for its use. The purpose of the foil is to insulate the chicken and sauce, keeping them from burning in the 450°F oven. And finally, don’t wait before whisking the cornstarch into the sauce in the pan. It must be done while the sauce is still extremely hot to achieve the proper thickening.
How do I store leftovers?
Allow any leftover yum yum chicken to cool to room temperature before storing in an airtight container and refrigerating for up to 4 days. You can also freeze the chilled chicken in an airtight, freezer-safe container or zippered bag for up to 3 months. Thaw it in the refrigerator overnight. Reheat in a 350°F oven until thoroughly heated (approximately 10-15 minutes).
Serving suggestions
Since you’ve already got your oven set at 450°F to make yum yum chicken, I thought I would find you some other recipes that can cook alongside it at the same time. Roasted Broccoli And Cauliflower is an ideal side dish for the chicken, and you can add it to the oven during the last 25 minutes of cooking. Or make this Roasted Snap Peas Recipe, which needs only 10 minutes in the oven.
These Sweet Potato Wedges are another great option, especially since sweet potatoes go so well with maple syrup. Place them in the oven for the final 30 minutes of cooking the chicken. You may also want some Steamed Rice to go with that delicious yum yum sauce. Prepare this White Chocolate Mousse in advance, as it requires refrigeration for at least two hours before serving. It makes the perfect ending to this delicious meal.
Ingredients
- 1/2 cup Dijon mustard
- 5 tablespoons pure maple syrup
- 3 1/2 teaspoons rice wine vinegar
- kosher salt, to taste
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 pounds boneless, skinless chicken thighs trimmed of excess fat
- 1 tablespoon cornstarch
- Fresh parsley or rosemary chopped, for garnish
Instructions
- Preheat your oven to 450°F and line a 9-inch square pan with two layers of tin foil.
- In a small bowl, whisk together the Dijon mustard, pure maple syrup, rice wine vinegar, salt, ground black pepper, garlic powder, and onion powder. Add more maple syrup or vinegar to adjust the tanginess and sweetness to your taste.
- Place the chicken thighs in the prepared pan. Pour the marinade over the chicken and turn each piece to coat evenly.
- Bake the chicken uncovered for 40 minutes. Remove the pan from the oven, let the chicken rest for 5 minutes, then transfer the chicken to a plate while keeping the liquid in the pan. Immediately whisk in 1 tablespoon cornstarch into the hot liquid to thicken the sauce.
- Drizzle the thick sauce over the chicken and garnish with chopped fresh parsley or rosemary.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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