Spicy Maple Glazed Chicken

$To make Spicy Maple Glazed Chicken, gather these key ingredients: - 4 boneless, skinless chicken thighs - 1/4 cup pure maple syrup - 2 tablespoons soy sauce - 1 tablespoon garlic, minced - 1 tablespoon fresh ginger, minced - 1 teaspoon red chili flakes (adjust for spice preference) - 1 tablespoon apple cider vinegar - Salt and pepper to taste - 1 tablespoon olive oil These items create the sweet and spicy glaze that makes this dish shine. You can enhance your dish with these fun garnishes: - Chopped green onions - Sesame seeds These add a pop of color and crunch to your plate. They also bring extra flavor that complements the chicken. To control the spice in your dish, adjust the red chili flakes. - For mild heat, use 1/2 teaspoon. - For medium heat, stick with 1 teaspoon. - For a fiery kick, use 1 tablespoon. Feel free to experiment and find the heat level you enjoy most! {{ingredient_image_1}} First, gather your ingredients. In a bowl, mix the maple syrup, soy sauce, garlic, ginger, red chili flakes, apple cider vinegar, salt, and pepper. Whisk them together until smooth. Next, take your chicken thighs and place them in a resealable bag or a shallow dish. Pour the marinade over the chicken. Seal the bag or cover the dish tightly. Let it sit in the fridge for at least one hour, or overnight for a stronger taste. After marinating, it’s time to cook. Preheat your oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium heat. Take the chicken thighs out of the marinade, but keep the marinade for later. Place the chicken in the skillet. Sear each side for about 4-5 minutes until they turn golden brown. This step adds flavor and color. Now, pour the reserved marinade over the seared chicken. Carefully transfer the skillet to the preheated oven. Bake the chicken for 20-25 minutes. You want it cooked through, reaching an internal temperature of 165°F (75°C). Once done, take the skillet out of the oven. Let the chicken rest for five minutes before slicing. This will help keep the juices in. For a nice touch, garnish with chopped green onions and sesame seeds before serving. To get the best flavor, marinate the chicken for a long time. I recommend at least one hour, but overnight is even better. The longer the chicken sits in the marinade, the more it soaks up the sweet and spicy flavors. Use fresh garlic and ginger for a vibrant taste. Adjust the red chili flakes to control how spicy you want it. More flakes mean more heat! Searing the chicken is key for juicy meat. Heat olive oil in a skillet before adding the chicken. This creates a nice golden crust. Cook each side for about 4 to 5 minutes. After searing, pour the marinade over the chicken and bake it. This keeps the chicken moist and adds more flavor. Always check the internal temperature; it should reach 165°F (75°C) for safety. For a complete meal, serve the chicken over steamed jasmine rice. The rice helps balance the spice and sweetness. Add sautéed greens like spinach or bok choy for color and nutrition. Don't forget to drizzle extra glaze over everything for more flavor. Garnish with chopped green onions and sesame seeds for a pop of color and crunch! Pro Tips Marinate Longer: For the best flavor, marinate the chicken thighs overnight. This allows the spices and sweetness to penetrate deeply into the meat. Adjust Spice Level: If you prefer a milder dish, reduce the amount of red chili flakes. You can also add them gradually while cooking to control the heat. Perfect Searing: Ensure your skillet is hot enough before adding the chicken. A good sear locks in the juices and gives a delicious crispy exterior. Resting Time: Let the chicken rest for at least 5 minutes after baking. This helps the juices redistribute, making the chicken tender and juicy. {{image_2}} You can switch the chicken thighs for other meats. Try boneless chicken breasts for a leaner option. Pork tenderloin works well too and can soak up the glaze nicely. If you want a plant-based choice, use tofu. Firm tofu absorbs flavors well. Cut it into cubes and follow the same marinating steps. If you have allergies, some swaps help. For gluten-free meals, choose tamari instead of soy sauce. Maple syrup can be replaced with agave nectar for a different sweetness. If you want less sugar, use coconut aminos. This swap keeps the flavor but cuts the sugar. Add more spice for extra flavor! Try smoked paprika for a deeper taste. A dash of cayenne pepper adds heat without changing the recipe too much. For a sweet twist, mix in some cinnamon. It pairs well with maple syrup and gives a warm flavor. Don't be afraid to experiment! Store leftover spicy maple glazed chicken in an airtight container. This keeps it fresh. Place the chicken in the fridge if you plan to eat it within three days. If you have more chicken, you can keep it longer. To reheat, use the oven or a skillet. In the oven, set it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 15-20 minutes. In a skillet, add a little water or broth. This keeps the chicken moist as you warm it. Heat on low and cover the skillet. To freeze spicy maple glazed chicken, first cool it completely. Then, wrap it tightly in plastic wrap. Place it in a freezer-safe bag or container. This helps prevent freezer burn. Label the bag with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Then, reheat using the methods above. Yes, you can use bone-in chicken. It adds more flavor and moisture. Just adjust the cooking time. Bone-in chicken takes longer to cook. Make sure it reaches 165°F (75°C) inside. If using bone-in thighs, increase baking time by about 10-15 minutes. To grill the chicken, first marinate it as usual. Heat the grill to medium-high. Remove the chicken from the marinade, but keep the extra sauce. Grill the chicken for about 6-7 minutes on each side. Brush the reserved sauce on during the last few minutes of cooking. This will add a nice glaze. To check if the chicken is done, use a meat thermometer. Insert it in the thickest part of the thigh. It should read 165°F (75°C). If you don't have a thermometer, cut into the chicken. The juices should run clear, and the meat should not be pink. Always check in several spots to be sure. This blog post outlined how to make Spicy Maple Glazed Chicken. You learned about the main and optional ingredients, cooking steps, and tips for the best results. I also shared variations for different diets and storage tips for leftovers. In closing, this recipe is simple and delicious. You can enjoy it with many sides and adjust the heat to fit your taste. Enjoy cooking, and make this dish your own!$

Spicy Maple Glazed Chicken

A deliciously spicy and sweet chicken dish glazed with maple syrup and soy sauce.

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Prep Time 10

Cook Time 55

Total Time 1 5

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken thighs
0.25 cup pure maple syrup
2 tablespoons soy sauce
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon red chili flakes
1 tablespoon apple cider vinegar
to taste salt and pepper
1 tablespoon olive oil
to taste chopped green onions for garnish
to taste sesame seeds for garnish

Instructions

In a mixing bowl, whisk together the maple syrup, soy sauce, minced garlic, minced ginger, red chili flakes, apple cider vinegar, salt, and pepper until well combined.
Place the chicken thighs in a resealable plastic bag or a shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish, then refrigerate for at least 1 hour, or overnight for more intense flavor.
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, heat the olive oil over medium heat. Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Sear the chicken for about 4-5 minutes on each side until golden brown.
Pour the reserved marinade over the chicken thighs and transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes before slicing.
Garnish with chopped green onions and sesame seeds before serving.

Notes

Serve with steamed jasmine rice and sautéed greens for a complete meal.

Keyword chicken, glazed, maple syrup, spicy