Dinner

Yum Yum Chicken Recipe

ByElena Hart September 16, 2026September 16, 2026

Introduction

Yum Yum Chicken is a deliciously tangy and sweet baked dish that’s easy to prepare and perfect for a weeknight dinner. The flavorful marinade combines Dijon mustard and maple syrup, creating a mouthwatering glaze that keeps the chicken juicy and tender.

The image shows a white plate with four pieces of golden-brown cooked chicken that have a glossy, light yellow sauce covering them. The chicken pieces vary in shape and size, with some parts showing a slightly charred texture. Fresh green parsley leaves are scattered on top of the chicken, adding a bright contrast. The plate sits on a white marbled surface, and the sauce pools around the chicken pieces, giving a moist and rich look. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 450°F and line a 9-inch square pan with two layers of tin foil for easy cleanup.
Step 2: In a small bowl, whisk together the Dijon mustard, maple syrup, rice wine vinegar, salt, black pepper, garlic powder, and onion powder. Adjust the sweetness or tanginess by adding more maple syrup or vinegar if desired.

Step 3: Place the chicken thighs in the prepared pan and pour the marinade over them. Turn each piece to coat evenly with the sauce.
Step 4: Bake the chicken uncovered for 40 minutes until cooked through and caramelized.
Step 5: Remove the pan from the oven and let the chicken rest for 5 minutes. Transfer the chicken to a plate but keep the pan liquid.

Step 6: Whisk 1 tablespoon of cornstarch into the hot liquid in the pan to thicken the sauce, then drizzle the sauce over the chicken.
Step 7: Garnish with chopped fresh parsley or rosemary before serving.

Tips & Variations

For a spicier twist, add a pinch of cayenne pepper or red pepper flakes to the marinade.

Chicken breasts can be used instead of thighs but reduce baking time to avoid drying out.
Serve with steamed rice or roasted vegetables to complete the meal.
Make the sauce ahead and keep it refrigerated for up to 2 days; reheat gently before serving.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a pan over low heat to prevent drying out. The sauce may thicken when chilled, so stir in a splash of water or broth when reheating if needed.

How to Serve

The image shows four pieces of golden brown grilled chicken thighs arranged on a white plate. Each piece is coated with a shiny, light yellow honey mustard sauce that pools slightly around the chicken. The chicken has a mix of smooth and charred textures, with some darker grill marks visible on the edges. Small green flat parsley leaves are sprinkled on top and around the chicken, adding a fresh color contrast. A silver fork is placed on the upper left side of the plate with a small piece of chicken near it. The plate rests on a white marbled surface with scattered parsley leaves, a beige and white striped cloth, and a small white bowl containing more sauce visible in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of vinegar?

Yes, white wine vinegar or apple cider vinegar can be used as alternatives, but rice wine vinegar provides a milder, slightly sweet flavor that complements the dish best.

Is it necessary to thicken the sauce with cornstarch?

Thickening the sauce helps it cling better to the chicken, enhancing the flavor and presentation. However, you can skip this step if you prefer a thinner glaze.