Maple Soy Baked Chicken Thighs Recipes

MAPLE SOY GLAZED CHICKEN THIGHS

Steps:

• Generously season chicken thighs with salt.
• Combine maple syrup, soy, hoisin, and apple cider vinegar in a small bowl or pyrek with pour spout and whisk with fork. Set aside.
• Heat olive oil in large skillet on medium high heat. Turn skillet so it's well oiled. Add chicken, smooth (or what would be skin) side up, to sear.
• Cook for 2-3 minutes before adding sauce and then flip chicken, smooth side down.
• Keep heat at medium-high and let sauce boil, cooking down. Cook for another 2-3 minutes before flipping to smooth side down.
• Keep cooking the glaze and chicken until most of the liquid has cooked off. Keep the chicken smooth side down so that the sauce carmalizes to the chicken.
• After another about 10 more minutres of cooking, or until the glaze has mostly cooked off and chicken has reached 165 degrees, remove from heat and serve immediately.

BAKED MAPLE CHICKEN THIGHS

Steps:

• Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Place chicken in the prepared casserole dish and pour remaining marinade on top.
• Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.

MAPLE SOY BAKED CHICKEN THIGHS

Steps:

• In a large bowl combine the olive oil, soy sauce, maple syrup, minced garlic, cinnamon, ground pepper, and kosher salt.
• Place the chicken thighs in the bowl to marinate while your oven preheats. (Or you can place them in a ziploc bag or tupperware, add the marinade, then let them marinate overnight in the fridge.)
• Usually you would do this first but heating your oven after the chicken is marinating gives it about 30 minutes to soak up the flavor a bit.
• When your oven reaches temperature add the chicken pieces and marinade to a baking dish. I used a 7×11 pyrex dish but you can also use a 9×13 if that's what you have. Just make sure the pieces are in a single layer. Bake for 25 minutes skin side up.
• After 25 minutes has passed, flip the chicken pieces onto the other side using tongs and raise the oven temperature to 450F. Cook for another 5 minutes. Flip the chicken one more time so that the skin is facing up, and cook for another 5-10 minutes until the skin has a deep golden color and some crispiness.
• Test with an instant-read thermometer to confirm that the chicken has finished cooking. It is done when it reaches an internal temperature of 165F. Serve with your desired sides, spooning any remaining marinade onto the chicken when serving.

MAPLE-ROASTED CHICKEN THIGHS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with foil.
• Whisk 1 teaspoon olive oil, maple syrup, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Set aside.
• Toss sweet potatoes and Brussels sprouts together in a large bowl with 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Brush chicken with remaining olive oil and sprinkle with remaining salt and pepper. Arrange chicken, smooth sides down, in the center of the prepared pan. Arrange vegetables around chicken.
• Roast in the preheated oven for 15 minutes.
• Turn chicken over; brush it, sweet potatoes, and Brussels sprouts with maple syrup mixture. Continue to roast until potatoes are tender and an instant-read thermometer inserted into thickest parts of the chicken registers 175 degrees F (80 degrees C), about 15 minutes. Sprinkle with pecans and cranberries.

MAPLE GLAZED CHICKEN THIGHS

Steps:

• Mix together all ingredients save the thighs in a resealable bag or non reactive container. Add thighs and seal. Marinade in the fridge for 2 to 24 hours.
• When ready to cook, prepare the cooking surface with a light coating of cooking spray or oil. Remove the thighs from the marinade removing any excess.
• Place thighs on the grill and cook for 4 to 6 minutes per side or until a thermometer registers 165 degrees. Actual cooking time will vary depending on the type of grill chosen. Remove chicken to a serving plate.
• Place the marinade in a small sauce pan over medium heat and bring to a boil. Reduce temperature to a low simmer and cook for 3 to 5 minutes.
• Generously brush the chicken with the sauce and serve.