Maple Glazed Chicken Thighs (Print Version)
Sweet-savory maple and Dijon glazed chicken thighs baked until golden with an optional broil for crisp skin. Serves 4.
# 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 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)
# Preparation Steps:
01 - Set oven to 400°F and allow to fully preheat before cooking.
02 - Pat chicken thighs dry with paper towels. Season each piece evenly with salt and black pepper.
03 - In a mixing bowl, whisk together maple syrup, Dijon mustard, gluten-free 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 prepared glaze over chicken, ensuring each piece is thoroughly coated.
05 - Bake uncovered for 30 to 35 minutes, basting with pan juices every 10 to 15 minutes, until skin is deep golden and chicken reaches an internal temperature of 165°F.
06 - If desired, broil for 2 to 3 minutes until skin is extra crisp.
07 - Let chicken rest for 5 minutes before garnishing with chopped fresh parsley and serving.
# Expert Advice:
01 -
- The sticky glaze clings to every bite, and the chicken practically falls off the bone—it's like comfort food with a sophisticated twist.
- This meal comes together easily enough for a Tuesday but tastes like something you'd serve to guests.
02 -
- If you crowd the chicken or skip patting it dry, the skin won't caramelize but will go soggy—I've done it and it stings.
- Double-basting is everything; skipping even one will rob you of that glossy, lacquering finish.
03 -
- Marinate the chicken in the glaze for a few hours if you have time—it deepens the flavors and makes the wait worthwhile.
- If you want even more depth, swap in a little smoked salt or add a dash of hot sauce to the glaze for warmth.