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Maple-Mustard Baked Chicken

July/August 2008

Your rating: None Average: 4 (192 votes)

Enjoy this crunchy chicken at home for a family supper or take it along on a picnic to eat cold—no forks and knives required! For best flavor, shop for locally raised natural chicken and grade B maple syrup.



READER'S COMMENT:
"I loved how flavorful the chicken turned out. I used boneless, skinless chicken breasts and thighs and marinated the poultry for 5 hours. It turned out very moist and flavorful. Even on the second day of leftovers it wasn't disappointing...
Maple-Mustard Baked Chicken Recipe

33 Reviews for Maple-Mustard Baked Chicken

09/28/2009
Anonymous

The mustard has enough salt to carry it without adding any....

Chriance, Boston, MA

Comments
09/28/2009
Anonymous

I enjoyed the flavor, but found it it be a tad too salty. My boyfriend complained that it was WAY too salty. I followed the recipe exactly, except I just used a generic brand maple syrup, and I did not have a wire rack to put over a sheet pan, so I just did it in a baking dish. I used chicken leg quarters and I removed the skin. the chicken was VERY juicy!! Oh, and I also did a shake-and-bake sorta thing with the bread crumbs and the left over oil, so the bread crumbs did not stick as well. But again, very good, fairly quick, and oh so easy!! I will definitely make this again, but I will probably cut the salt out entirely.

Molly, Johnson CIty, NY

Comments
09/28/2009
Anonymous

Could I use extra virgin olive oil instead of canola or is the canola used for a reason?

Nicole H., Stratford, CT

Comments
09/28/2009
Anonymous

Heidi, in Hartford, the recipe says to remove the skin.

Jeanne, Skowhegan, ME

Comments
09/28/2009
Anonymous

This was one of the best baked chicken recipes I have ever made. It was pretty easy and very good!

Jamie, Wadesboro, NC

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