Maple Glazed Chicken Thighs (Printable)
Savory maple and Dijon glaze coats oven-baked chicken thighs for a sweet, savory weeknight main.
# What You’ll 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, gluten-free if needed
05 - 2 garlic cloves, 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 Make It:
01 - Preheat oven to 400°F (200°C).
02 - Pat chicken thighs dry using paper towels; 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 - Arrange chicken thighs in a single layer in a large oven-safe skillet or baking dish. Pour the prepared glaze over the chicken, ensuring each thigh is evenly coated.
05 - Bake uncovered for 30 to 35 minutes, basting with pan juices every 10 to 15 minutes, until chicken is golden and fully cooked with an internal temperature of 165°F (74°C).
06 - Broil for an additional 2 to 3 minutes to achieve extra crispness on the chicken skin if preferred.
07 - Allow chicken to rest for 5 minutes, then sprinkle with chopped fresh parsley right before serving.
# Expert Tips:
01 -
- The glaze turns ultra sticky and golden, making every bite a little celebration.
- It’s a low-effort main that always gets a round of compliments (and requests for seconds).
02 -
- If you skip patting the chicken dry, you’ll miss out on that irresistible crispy skin.
- Letting the thighs rest—even briefly—makes every bite more tender and juicy.
03 -
- Trust your nose: when you can smell the caramelized glaze wafting from the oven, it’s almost done.
- Marinating the chicken ahead transforms the dish from quick-fix to special occasion worthy.