A bold, savory maple dish that converts skeptics
Maple Dijon Glazed Chicken with Garlic & Rosemary
Emily Sliviak
2
10 hours 10 minutes
22 hours 22 minutes
Dinner
Ben’s Pure Maple Syrup doesn’t make this “sweet.” It creates rich browning, balances acidity, and gives a deep, almost balsamic-like finish when combined with mustard, garlic, and herbs.
Ingredients
Chicken
- 4 bone-in or boneless chicken thighs (or breasts)
- 1½ tsp kosher salt
- 1 tsp black pepper
- 1 tbsp olive oil
Maple Dijon Glaze
- ¼ cup Ben’s Pure Maple Syrup
- 3 tbsp whole-grain Dijon mustard
- 2 tbsp apple cider vinegar
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (optional)
Optional Sides
- Roasted potatoes
- Brussels sprouts or carrots
Directions
Season the chicken
Pat chicken dry and season generously with salt and pepper.
Sear for flavor
Heat olive oil in a skillet over medium-high. Sear chicken 4–5 minutes per side until golden brown. Transfer to a baking dish.
Make the glaze
In a bowl whisk: Ben’s Maple Syrup, Dijon, vinegar, garlic, rosemary, smoked paprika, red pepper flakes.
Glaze & bake- Pour Glaze over Chicken
Bake at 400°F for 18–22 minutes, basting once halfway through, until the sauce is thick and glossy and chicken reaches 165°F.
Caramelize (optional but recommended)
Broil for 2–3 minutes to let the maple syrup caramelize into a sticky, savory glaze.