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- 4 bone-in chicken thighs, skin-on - 1/2 cup pure maple syrup - 2 tablespoons Dijon mustard - 2 cloves garlic, minced - 1 tablespoon soy sauce (low sodium) - 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme) - Salt and freshly ground black pepper, to taste - 1 tablespoon olive oil - 1 tablespoon apple cider vinegar When I make maple glazed chicken thighs, I always choose bone-in, skin-on pieces. The skin adds crispiness and flavor. The maple syrup brings a sweet touch, while the Dijon mustard gives a nice tang. Garlic adds depth and warmth. For seasonings, I use low-sodium soy sauce. It helps balance the sweet flavors without being too salty. Fresh thyme leaves add a lovely herbal note, but dried thyme works too if that’s what you have. I always season with salt and fresh pepper for a little extra kick. In terms of cooking essentials, I use olive oil to sear the chicken. It helps create that golden, crispy skin. The apple cider vinegar adds brightness to the glaze, making every bite pop. This combination of ingredients creates a deliciously balanced dish. For the full recipe, check out the link provided. To start, whisk together the marinade ingredients. In a medium bowl, combine: - 1/2 cup pure maple syrup - 2 tablespoons Dijon mustard - 2 cloves garlic, minced - 1 tablespoon soy sauce - 1 teaspoon fresh thyme leaves - Salt and freshly ground black pepper, to taste - 1 tablespoon apple cider vinegar Make sure everything mixes well. Now, coat the chicken thighs thoroughly in the marinade. Place them in the bowl, turning to cover all sides. Cover and refrigerate for at least 1 hour or overnight for more flavor. When you're ready to cook, preheat your oven to 400°F (200°C). While that heats up, grab a large oven-safe skillet. Add 1 tablespoon of olive oil and heat it over medium-high heat. Once the oil is hot, add the marinated chicken thighs, skin-side down. Sear them for about 5-7 minutes until the skin turns golden brown and crispy. After searing, carefully flip the chicken thighs over. Pour any remaining marinade from the bowl over the chicken in the skillet. Now, transfer the skillet to the preheated oven. Bake for 25-30 minutes. Check the internal temperature; it should reach 165°F (74°C). This ensures your chicken is cooked through and safe to eat. - How to ensure crispy skin on chicken: Start by patting the chicken thighs dry. This removes excess moisture. Next, sear the chicken in a hot skillet with olive oil. Cook skin-side down for about 5 to 7 minutes. This helps create that desired crispy skin. - Ideal marination times for best flavor: For great flavor, marinate the chicken for at least 1 hour. If you can, let it sit overnight. The longer it marinates, the more the flavors soak in. - Pairing with side dishes like roasted vegetables: Maple glazed chicken pairs well with roasted veggies. Try carrots, Brussels sprouts, or green beans. They add color and nutrients to your meal. - Garnishing ideas for presentation: For a lovely touch, garnish with fresh thyme sprigs. You can also sprinkle some chopped parsley on top. This adds a nice pop of color. - Common issues and how to fix them: If your chicken is undercooked, use a meat thermometer. The chicken should reach 165°F (74°C) for safety. If it’s not cooked, return it to the oven until done. If the glaze is too thin, let it simmer on the stove to thicken before serving. {{image_2}} You can switch chicken thighs for chicken breasts if you prefer. Breasts are leaner but still tasty. If you want a different sweet flavor, use honey instead of maple syrup. Honey adds a floral note and works well in the glaze. To spice things up, add chili flakes to the marinade. This gives a nice kick to the dish. You can also try using fresh herbs like rosemary instead of thyme. Rosemary adds a woodsy and aromatic flavor that pairs beautifully with chicken. Grilling maple glazed chicken gives it a smoky flavor. If you want a crispy outside, grilling is a great choice. Baking is easier and keeps the chicken tender. You can also use a slow cooker. This method makes the chicken very juicy and allows the flavors to mix well. You can find the Full Recipe if you want to try these variations. To store leftover chicken, place it in an airtight container. This keeps the chicken fresh. After cooking, let it cool before sealing. Store it in the fridge for up to 3 days. This keeps the flavor intact and safe to eat. You can freeze cooked chicken thighs for later use. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. This prevents freezer burn. Use within 3 months for the best taste. To thaw, move the chicken to the fridge overnight. For quick reheating, use the microwave or oven until heated through. Leftover chicken is great for meal prep. Dice it up for salads or sandwiches. It adds protein and flavor. For a meal prep version, marinate extra chicken at the start. Cook a larger batch and divide into portions. This makes lunch or dinner easy all week. For added variety, switch up dressings or toppings. The best way to check if chicken thighs are done is by using a meat thermometer. The internal temperature should reach 165°F (74°C). This ensures the chicken is safe to eat. Remember, the juices should run clear, not pink. Yes, you can prepare these chicken thighs ahead of time. Marinate the chicken and store it in the fridge for up to 24 hours. This allows the flavors to soak in. When ready to cook, follow the recipe steps. For reheating, use the oven to keep the skin crispy. You can pair these chicken thighs with many sides. Try roasted vegetables for a warm dish. A fresh green salad adds a nice crunch. Mashed potatoes or rice can soak up the sweet glaze. This recipe can be made gluten-free by using gluten-free soy sauce. If you want a lower-sugar option, try reducing the maple syrup amount. You can also mix in some apple juice for sweetness without too much sugar. Yes, you can use honey or agave syrup as substitutes. These will change the flavor slightly but still taste great. Honey gives a richer flavor, while agave is milder. Adjust the amount based on your taste preference. For the full recipe, check out the earlier section on ingredients and step-by-step instructions. This post covered how to make delicious maple glazed chicken thighs. We discussed the main ingredients, marinating, and cooking methods. I shared tips for achieving the perfect chicken skin and pairing the dish with sides. You can also experiment with variations and learn storage tips for leftovers. Cooking should be fun and tasty. With these methods and ideas, you’ll impress everyone at the table. Enjoy your cooking journey!

Maple Glazed Chicken Thighs

Indulge in the delightful flavors of Maple Glazed Chicken Thighs with this easy recipe! Marinated in a tasty blend of maple syrup, Dijon mustard, and garlic, these juicy chicken thighs are seared to perfection and baked to a beautiful finish. Perfect for a cozy dinner, this dish is sure to impress. Ready to elevate your cooking?
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Ingredients
  

4 bone-in chicken thighs, skin-on

1/2 cup pure maple syrup

2 tablespoons Dijon mustard

2 cloves garlic, minced

1 tablespoon soy sauce (low sodium)

1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)

Salt and freshly ground black pepper, to taste

1 tablespoon olive oil

1 tablespoon apple cider vinegar

Instructions
 

Marinate the Chicken: In a medium bowl, whisk together the maple syrup, Dijon mustard, minced garlic, soy sauce, thyme leaves, apple cider vinegar, salt, and pepper. Add the chicken thighs to the bowl, making sure they are well-coated in the marinade. Cover and refrigerate for at least 1 hour, or overnight for more flavor.

    Preheat the Oven: When ready to cook, preheat your oven to 400°F (200°C).

      Sear the Chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the marinated chicken thighs skin-side down. Sear for about 5-7 minutes or until the skin is golden brown and crispy.

        Add the Glaze: Carefully flip the chicken thighs over. Pour any remaining marinade from the bowl over the chicken in the skillet.

          Bake: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the glaze has thickened.

            Rest the Chicken: Once cooked, remove the skillet from the oven and let the chicken rest for about 5 minutes. This allows the juices to redistribute.

              Serve: Serve the chicken on a platter, drizzling extra glaze from the skillet over the top.

                Prep Time: 10 minutes | Total Time: 1 hour (including marinating) | Servings: 4

                  - Presentation Tips: Garnish with fresh thyme sprigs and serve alongside roasted vegetables or a simple green salad for a complete meal.