Maple Glazed Chicken Thighs (Printable Version)
Tender chicken thighs glazed with maple and Dijon, baked to golden and finished with parsley.
# 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 (use gluten-free if required)
05 - 2 cloves garlic, minced
06 - 1 tablespoon apple cider vinegar
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon salt
→ Garnish
10 - 2 tablespoons chopped fresh parsley (optional)
# How-To:
01 - Preheat oven to 400°F (200°C) and position rack in the center.
02 - Pat chicken thighs dry with paper towels. Season evenly with salt and black pepper.
03 - In a mixing bowl, whisk together maple syrup, Dijon mustard, soy sauce, minced garlic, apple cider vinegar, and smoked paprika until fully combined.
04 - Transfer chicken thighs to a large oven-safe skillet or baking dish in a single layer. Pour glaze evenly over the chicken, turning each piece to ensure thorough coating.
05 - Bake uncovered for 30 to 35 minutes, basting chicken with pan juices every 10 to 15 minutes, until meat is cooked through and skin is golden brown. Internal temperature should reach 165°F (74°C).
06 - For crispier skin, broil for an additional 2 to 3 minutes, monitoring closely to avoid burning.
07 - Allow chicken to rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.
# Expert Hints:
01 -
- The glaze turns delightfully sticky in the oven, giving the chicken a caramelized crust that tastes like you cooked all afternoon.
- It only needs one pan for baking and barely any hands-on time—leaving you more time for a glass of wine or a good playlist while it cooks.
02 -
- One time I skipped basting and the top layer dried out—don&apost; forget to re-glaze a few times while baking.
- Letting the thighs rest makes a world of difference; slicing too soon means you lose those delicious pan juices.
03 -
- For the glossiest finish, always baste at least twice during baking.
- Stir the glaze right before pouring to keep the mustard from separating and the garlic evenly distributed.