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To make the best Maple Soy Glazed Chicken Thighs, you'll need: - 4 bone-in, skin-on chicken thighs - 1/4 cup soy sauce - 1/4 cup pure maple syrup - 2 tablespoons rice vinegar - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon sesame oil - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) These ingredients blend together to create a sweet and salty taste. The chicken thighs stay juicy, and the glaze gives them a nice shine. You can add some fun twists to this dish with these optional ingredients: - 1 tablespoon sesame seeds (for garnish) - 2 green onions, chopped (for garnish) These garnishes add color and crunch. The seeds give a nutty flavor, while green onions add a fresh touch. Don't have all the ingredients? Here are some easy swaps: - Use honey instead of maple syrup for a different sweet taste. - If you don’t have rice vinegar, apple cider vinegar works well too. - For the ginger, you can use ground ginger in a pinch. Making these swaps keeps the dish flavorful, even if you don't have everything on hand. Enjoy the freedom to create! {{ingredient_image_1}} To start, you will whisk the marinade. Take a large bowl and combine: - 1/4 cup soy sauce - 1/4 cup pure maple syrup - 2 tablespoons rice vinegar - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon sesame oil - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) Mix these well. Next, add your chicken thighs. Make sure they are fully coated. Cover the bowl and place it in the fridge. Let the chicken marinate for at least one hour. For best results, leave it overnight. This step is key for deep flavor. While the chicken marinates, preheat your oven to 400°F (200°C). This temperature helps the chicken cook evenly. Now, prepare your baking dish. You can line it with parchment paper. This keeps the chicken from sticking. If you don’t have parchment paper, lightly grease the dish with oil. Once your chicken is marinated, take it out. Place the thighs skin-side up in the prepared dish. Don’t forget to save the marinade for later. Now, bake the chicken in the oven. Set your timer for 25-30 minutes. You'll know it’s done when the skin is crispy and the chicken is cooked through. Halfway through baking, baste the chicken with the reserved marinade. This gives it a wonderful flavor. In the last five minutes, switch your oven to broil. This will create a nice glaze on the chicken skin. Watch closely to prevent burning. Once finished, take the chicken out and let it rest for five minutes. Finally, sprinkle with sesame seeds and chopped green onions to serve. Enjoy your tasty meal! To get the best flavor, marinate your chicken thighs. Mix soy sauce, maple syrup, rice vinegar, garlic, ginger, sesame oil, black pepper, and red pepper flakes in a bowl. Add the chicken and coat it well. Cover the bowl and put it in the fridge. For the best taste, let it sit overnight, but at least one hour works too. The longer you marinate, the more flavor your chicken will absorb. You can cook your maple soy glazed chicken thighs in different ways. The oven is my favorite method. It gives even cooking and crispy skin. Preheat your oven to 400°F before baking for 25-30 minutes. If you prefer grilling, cook on medium heat. Grill each side for about 7-10 minutes. For stovetop cooking, heat a pan over medium heat. Cook each thigh for about 8-10 minutes per side. Always check that your chicken is fully cooked. To get that crispy skin, start with skin-on chicken thighs. Bake them skin-side up in the oven. Halfway through baking, baste with the reserved marinade. This adds flavor and helps with crispiness. In the last 5 minutes, switch your oven to broil. This high heat will give the skin a nice glaze. Watch closely to avoid burning. Once done, let the chicken rest for about 5 minutes. Enjoy that crispy goodness! Pro Tips Marinate Longer for Best Flavor: For maximum flavor, marinate the chicken thighs overnight. This allows the marinade to penetrate deeply, enhancing the taste. Use a Meat Thermometer: To ensure your chicken is cooked through, use a meat thermometer. The internal temperature should reach 165°F (74°C) for safe consumption. Broil with Caution: When broiling, keep a close eye on the chicken. The high heat can quickly turn crispy skin into burnt skin if left unattended. Serve with a Side: Pair these glazed chicken thighs with steamed rice or a fresh salad to balance the rich flavors and create a complete meal. {{image_2}} To add heat to your dish, try the spicy kick. You can add red pepper flakes to the marinade. Start with 1/4 teaspoon. If you like it hotter, increase the amount. You can also add sriracha sauce for more flavor. Just mix it in with the marinade. This spicy twist pairs well with the sweet maple flavor. You can switch up the protein in this recipe. Try using chicken breasts or drumsticks. Both options work great with the same marinade. If you prefer, use firm tofu for a vegetarian option. Just cut the tofu into thick slices and marinate it. Each protein will soak up the sweet and salty flavors. Adding vegetables makes your meal colorful and healthy. Try roasting broccoli, carrots, or bell peppers. Toss them in the marinade for extra flavor. Arrange the veggies around the chicken in the baking dish. This way, they cook together and soak up the tasty sauce. You can also serve the chicken over a bed of sautéed spinach. It adds freshness and a pop of green. After you enjoy your Maple Soy Glazed Chicken Thighs, store any leftovers in the fridge. Place the chicken thighs in an airtight container. Make sure to cover them well to keep them fresh. They can last in the fridge for about 3 to 4 days. To reheat the chicken thighs, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Cover it with foil to keep it moist. Heat for about 15-20 minutes until warm. You can also use a microwave, but it may dry out the chicken. If you want to save your chicken for later, freezing is a great option. Let the chicken cool completely before freezing. Wrap each thigh in plastic wrap, then place them in a freezer bag. Squeeze out the air to avoid freezer burn. The chicken can last in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight before reheating. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. The flavor will still shine through with the maple and soy marinade. Just make sure to adjust the cooking time. Bake them for about 20-25 minutes. Always check for doneness to ensure they’re fully cooked. You have many great options for sides. Here are a few ideas: - Steamed rice - Roasted vegetables - Stir-fried greens - Quinoa salad - Mashed potatoes These dishes will pair well with the sweet and salty flavors of the chicken. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The juices should run clear, not pink. Let the chicken rest for 5 minutes after cooking. This helps the juices settle, making it more tender. In this post, we explored maple soy glazed chicken thighs. I shared essential ingredients and fun variations. You learned easy steps for marinating and baking. I also covered storage tips and answered common questions. Cooking doesn’t have to be hard. With these tips, you can make a tasty meal. Try different flavors, and make it your own! Enjoy your cooking adventure and savor every bite.

Maple Soy Glazed Chicken Thighs

Deliciously marinated chicken thighs glazed with a sweet and savory maple soy sauce.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 0.25 cup soy sauce
  • 0.25 cup pure maple syrup
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon red pepper flakes (optional)
  • 1 tablespoon sesame seeds (for garnish)
  • 2 pieces green onions, chopped (for garnish)

Instructions
 

  • In a large bowl, whisk together the soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, sesame oil, black pepper, and red pepper flakes (if using). Add the chicken thighs and ensure they are fully coated in the marinade. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
  • Preheat your oven to 400°F (200°C).
  • Line a baking dish with parchment paper or lightly grease it to prevent sticking.
  • Remove the chicken thighs from the marinade and place them skin-side up in the prepared baking dish. Reserve the marinade for later.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the skin is crispy. Baste the chicken with the reserved marinade halfway through cooking for extra flavor.
  • In the final 5 minutes of baking, switch the oven to broil. This will give the chicken skin an irresistible glaze. Keep a close watch to prevent burning.
  • Once cooked, remove the chicken from the oven and let it rest for about 5 minutes. Sprinkle with sesame seeds and chopped green onions before serving.

Notes

For best flavor, marinate overnight.
Keyword chicken, glazed, maple, soy, thighs