Maple Glazed Chicken Thighs (Printable)
Tender chicken thighs baked in a sweet maple glaze, finished under the broiler for crisp, caramelized skin.
# What You Need:
→ Meats
01 - 8 bone-in, skin-on chicken thighs
→ Glaze
02 - 1/3 cup pure maple syrup
03 - 2 tablespoons Dijon mustard
04 - 2 tablespoons soy sauce, gluten-free if needed
05 - 2 cloves garlic, minced
06 - 1 tablespoon apple cider vinegar
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon kosher salt
→ Garnish
10 - 2 tablespoons chopped fresh parsley, optional
# Directions:
01 - Set oven to 400°F and allow to preheat thoroughly.
02 - Pat chicken thighs dry using paper towels and season evenly with salt and black pepper.
03 - In a mixing bowl, combine maple syrup, Dijon mustard, soy sauce, minced garlic, apple cider vinegar, and smoked paprika. Whisk until fully integrated.
04 - Arrange chicken thighs in a single layer in a large oven-safe skillet or baking dish. Pour the glaze mixture over the chicken, turning each thigh to ensure thorough coating.
05 - Place the dish uncovered in the oven. Bake for 30 to 35 minutes, basting the chicken with pan juices every 10 to 15 minutes, until golden and fully cooked to an internal temperature of 165°F.
06 - For crispier skin, broil for an additional 2 to 3 minutes, monitoring closely to prevent burning.
07 - Let chicken rest for 5 minutes after removing from oven. Garnish with chopped fresh parsley before serving.
# Expert Tips:
01 -
- The glaze caramelizes beautifully, leaving each bite sticky, golden, and impossibly flavorful.
- It’s the kind of main dish that looks fancy but comes together with pantry staples I almost always have on hand.
02 -
- Skip the step of patting the chicken dry and you’ll miss out on that euphoric golden skin—it’s worth the extra minute.
- Basting every so often transformed my chicken from tasty to unforgettable; it’s the trick for a glossy, flavorful coating.
03 -
- Combining the glaze ingredients ahead of time gives flavors more time to mingle for a deeper taste.
- Broiling at the end turns the skin irresistible—just don’t step too far from the oven!