Man Pleasin' Chicken Recipe: The Baked Chicken Recipe That Won't Go Away by Donna John
Remember that weird chicken recipe that had Dijon mustard, maple syrup and vinegar? In my house it was not known as Man Pleasin' Chicken but as Katie Pleasin' Chicken because my daughter loved it.
As bizarre as the ingredients sound, this easy chicken recipe still works. And it's trending again, so we think you need to try it.
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Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
- 1 1/2 pounds boneless chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup maple syrup (I used pancake syrup)
- 1 tablespoon rice wine vinegar (I used lite seasoned rice wine vinegar)
- fresh rosemary (optional)
Here's how to make it:
- Combine the mustard, syrup and rice wine vinegar.
- Season the thighs with salt and pepper. Put the chicken into a 13x-9-inch baking pan. Pour the mustard mixture over the chicken. Spoon the sauce over so the chicken is completely covered. Sprinkle with rosemary, if using.
- Bake in a preheated 450-degree F oven for about 40 minutes.
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I know exactly how it tastes. And the word to describe the flavor is "acrid."
That's what happens when you take a high fat content food like chicken thighs and COAT IT IN SUGAR. The thighs naturally want to turn crispy with the skin. But you choke them with a thick coating of sugary gel. And then bake it at a temperature sufficient to burn the sugar.
This recipe screams "I don't know what I'm doing." And the picture you used for the article is 100% certified proof that is true. You have burnt sugar and charred skin, because you f-ed up.
I will eat charred and burnt chicken. It doesn't taste great, but I'll eat it anyway. But I will not eat burnt chicken covered in burnt sugar. That's gross. This entire recipe is disgusting.
We're here to relax & look at recipes.
You are obviously here because you got lost from your mommy. She likely skipped out on purpose.
Go back to your sad little studio & drink yourself to sleep. Finger painting tomorrow! Yay you!