Maple Glazed Chicken Thighs (Print Version)
Skin-on chicken thighs in a maple-Dijon glaze, baked until golden and finished with chopped parsley.
# Ingredient List:
→ 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 gluten-free soy sauce
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)
# Directions:
01 - Preheat oven to 400°F (200°C).
02 - Pat chicken thighs dry with paper towels and season both sides 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 smooth.
04 - Place chicken thighs in a single layer in a large oven-safe skillet or baking dish. Pour the glaze evenly over the chicken, turning each piece to ensure thorough coating.
05 - Bake uncovered for 30 to 35 minutes, basting with pan juices every 10 to 15 minutes, until chicken is deeply golden and reaches an internal temperature of 165°F (74°C).
06 - For extra crispy skin, broil the chicken for an additional 2 to 3 minutes, watching closely to prevent burning.
07 - Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley before serving.
# Expert Advice:
01 -
- The maple glaze clings and crackles on the chicken in a way that feels like a small culinary secret.
- It's almost impossible to mess up, making you look like a genius on sleepy weekdays.
02 -
- Once, I got impatient and skipped basting—the result was tasty, but the glaze didn’t cling or caramelize nearly as well.
- Marinating the chicken in the glaze for a few hours takes the flavor from good to magical.
03 -
- Line your baking dish with parchment for easy clean-up—you’ll thank yourself later.
- Resting the chicken is non-negotiable; it locks in the juiciness.