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image of chicken thighs boneless and skinless bone-in and skin-on pure maple syrup soy sauce apple cider vinegar dijon mustard hoisin sauce garlic fresh ginger rosemary oregano sesame oil olive oil orange red onions fresh parsley chili flakes black pepper kosher salt fresh sage honey molasses coconut aminos balsamic vinegar lime juice sweet potatoes brussels sprouts apples arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight top down mise en place shot realistic
C. Motter Cindy

Maple Glazed Chicken Thighs

Indulge in the ultimate weeknight comfort meal with these Maple Glazed Chicken Thighs, featuring tender, juicy chicken coated in a sweet and savory maple glaze that's sticky, caramelized, and utterly irresistible.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Chicken Thighs boneless and skinless (or bone-in skin-on, adjust time accordingly)
  • 1 tsp Kosher Salt divided
  • 1/2 tsp Freshly Ground Black Pepper divided
  • 1 tbsp Olive Oil for brushing
For the Maple Glaze
  • 1/4 cup Pure Maple Syrup not pancake syrup
  • 2 tbsp Soy Sauce or coconut aminos for gluten-free
  • 2 tbsp Dijon Mustard
  • 4 cloves Garlic minced
  • 1 tbsp Apple Cider Vinegar
  • 1/4 tsp Chili Flakes optional, for a kick

Equipment

  • oven
  • Sheet pan
  • Mixing bowl
  • - Whisk

Method
 

Prep the Chicken
  1. Pat the chicken thighs dry with paper towels. Season both sides generously with half of the salt and pepper. Place on a lined sheet pan. Brush lightly with olive oil.
  2. In a small mixing bowl, whisk together the maple syrup, soy sauce, Dijon mustard, minced garlic, apple cider vinegar, and chili flakes if using. Reserve 1/4 cup of the glaze in a separate bowl (this is for basting and must not touch raw chicken). Pour the remaining glaze over the chicken, massaging to coat. Let marinate for at least 30 minutes (or refrigerate up to 4 hours).
  3. Preheat oven to 400°F (200°C). Bake the chicken for 20 minutes.
  4. Remove from oven and brush with half of the reserved fresh glaze. Bake for another 5-7 minutes. Brush with remaining glaze and bake an additional 3-5 minutes, or until chicken reaches 165°F (74°C) internal temperature. If using skin-on, broiler for the last 1-2 minutes for crispiness, watching closely.
  5. Let rest 5-10 minutes before serving. Garnish with fresh parsley or chopped red onions if desired.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 28gFat: 18g

Notes

This recipe can be made in a one-pan traybake by adding chopped vegetables like carrots, potatoes, or Brussels sprouts around the chicken. For air fryer variation, cook at 380°F for 8-10 minutes, flip, baste, and cook another 5-8 minutes. Store leftovers in an airtight container in the fridge for up to 4 days; reheat in oven at 350°F covered with foil for 10-15 minutes. Nutrition per serving is approximate.
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