Maple Soy Glazed Chicken Thighs

$- 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, finely minced - 1 teaspoon fresh ginger, finely grated - 1 tablespoon sesame oil - 1/2 teaspoon freshly ground black pepper - 1/4 teaspoon red pepper flakes (optional) - 1 tablespoon sesame seeds (for garnish) - 2 green onions, thinly sliced (for garnish) - You can add a splash of orange juice for a bright twist. - Try adding a teaspoon of hoisin sauce for more depth. - Fresh herbs, like cilantro, can enhance the dish's freshness. - If you don't have soy sauce, use tamari for a gluten-free option. - Maple syrup can be replaced with honey, but the taste will change. - Rice vinegar can swap with apple cider vinegar if needed. - For a spicier kick, use chili oil instead of sesame oil. Using these ingredients wisely makes your Maple Soy Glazed Chicken Thighs shine. Feel free to mix and match based on what you have at home, but keep in mind the core flavors. These tips help you create a tasty meal every time! {{ingredient_image_2}} Start by mixing the marinade. In a large bowl, combine: - 1/4 cup soy sauce - 1/4 cup pure maple syrup - 2 tablespoons rice vinegar - 2 cloves garlic, finely minced - 1 teaspoon fresh ginger, finely grated - 1 tablespoon sesame oil - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) Stir the mixture well. Take your chicken thighs and add them to the bowl. Make sure each thigh is coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. For better flavor, let it marinate overnight. When you're ready to cook, preheat your oven to 400°F (200°C). This high heat helps the chicken get crispy and cook evenly. Grab a baking dish and line the bottom with parchment paper. This helps prevent sticking. If you do not have parchment, lightly grease the dish with cooking spray or oil. After marinating, take the chicken out of the marinade. Let any extra marinade drip off. Place the thighs in your baking dish, skin-side up. Save the leftover marinade for later. Bake the chicken for 25-30 minutes. Use a meat thermometer to check for 165°F (75°C) inside. The skin should be golden and crispy. Halfway through, baste the chicken with the reserved marinade for added flavor. In the last 5 minutes of baking, turn on your broiler. This step gives the skin an amazing glaze. Watch it closely to prevent burning. When the chicken is done, remove it from the oven. Let it rest for about 5 minutes. This helps the juices settle. Just before serving, sprinkle with sesame seeds and sliced green onions. This adds color and flavor. Serve the chicken on a warm platter with a drizzle of glaze for an inviting look. Pair it with rice or a fresh salad for a complete meal. To make the best marinade, balance the sweet and salty. Use pure maple syrup for rich flavor. Mix soy sauce with rice vinegar for a tangy kick. Fresh garlic and ginger add depth. Let the chicken soak in the marinade for at least one hour. Overnight marinating is even better. This time allows the flavors to seep deep into the meat. Always coat the chicken well to ensure every bite is tasty. Crispy skin is key for a great chicken dish. Start by preheating your oven to 400°F (200°C). This high heat helps the skin crisp up nicely. After marinating, let excess marinade drip off. Place the chicken skin-side up in the baking dish. Avoid overcrowding the pan. If the pieces are too close, they will steam instead of crisp. In the last five minutes, turn on the broiler. Watch closely to prevent burning. This final touch creates a beautiful glaze. One common mistake is not marinating long enough. Quick marinades miss out on flavor. Another error is skipping the broiler step. This step is vital for that sought-after glaze. Also, check the internal temperature. Chicken should reach 165°F (75°C) to be safe. Lastly, don’t rush the resting time. Letting the chicken rest helps keep it juicy. Pro Tips Use Fresh Ingredients: Always opt for fresh garlic and ginger for the marinade; it enhances the overall flavor of the dish significantly. Let it Rest: After baking, allow the chicken to rest for a few minutes before serving. This helps the juices redistribute, resulting in juicier meat. Monitor the Broiling: When using the broiler for glazing, keep a close eye on the chicken to prevent burning, as it can happen quickly. Experiment with Marinade: Don’t hesitate to experiment by adding other flavors to the marinade, such as orange juice or sriracha, for a unique twist. {{image_4}} You can cook the Maple Soy Glazed Chicken Thighs in different ways. Grilling gives a nice smoky flavor. To grill, preheat your grill to medium heat. Cook the marinated chicken thighs skin-side down for about 6-8 minutes. Then flip and cook for another 6-8 minutes until they reach 165°F. Air frying is another great option. Set your air fryer to 380°F. Cook the chicken for about 25-30 minutes, turning halfway. Both methods yield juicy chicken with a tasty glaze. You can swap some ingredients to make the dish healthier. Use low-sodium soy sauce to cut down on salt. Try using agave syrup instead of maple syrup for fewer calories. You can also replace sesame oil with olive oil for a lighter touch. Fresh herbs like cilantro or parsley are great to add in place of green onions. These swaps keep the flavor while making the dish better for you. Adding spices can take this dish to the next level. Try adding a teaspoon of smoked paprika for a warm flavor. You might also enjoy a hint of lime juice for brightness. Fresh herbs like thyme or basil add freshness. For a bit more heat, toss in some cayenne pepper. Each addition gives your chicken a new flair while keeping the original taste. Store your leftover Maple Soy Glazed Chicken Thighs in an airtight container. Let the chicken cool to room temperature first. This helps keep it fresh. Place the container in the fridge. You can enjoy your leftovers for up to three days. To reheat, take the chicken out of the fridge. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Cover it with foil to keep moisture in. Heat for about 15-20 minutes, or until it reaches 165°F (75°C). You can also reheat it in a microwave. Just make sure to cover it to avoid drying out. If you want to freeze the chicken, wrap it tightly in plastic wrap. Then, place it in a freezer bag. Remove as much air as possible. You can freeze the chicken for up to three months. To thaw, move it to the fridge overnight before reheating. Enjoy your meal even later! Yes, you can use chicken breasts. They will cook faster and may dry out. Thighs have more fat, which keeps them juicy. If you choose breasts, check them often while cooking. The safe internal temperature for chicken is 165°F (75°C). Use a meat thermometer to check the thickest part. This ensures it's cooked through and safe to eat. You can marinate the chicken for 1 hour up to 24 hours. Longer marinating adds more flavor. Just remember to keep it in the fridge. You can serve the chicken with steamed rice or a fresh salad. Roasted veggies also pair well and add color to your plate. For a twist, try quinoa or couscous. Yes, you can make this dish ahead. Marinate the chicken the night before for best flavor. You can bake it and store leftovers in the fridge. Heat it up when you are ready to serve. This blog post covered the essential steps to make Maple Soy Glazed Chicken Thighs. We explored the key ingredients and their options, alongside the cooking methods and tips for success. I shared ways to enhance flavors, store leftovers, and answer common questions. Enjoy your cooking journey! With these steps, you can create a tasty dish. Happy cooking!$

Maple Soy Glazed Chicken Thighs

Deliciously marinated chicken thighs glazed with a sweet and savory maple soy sauce.

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Prep Time 1

Cook Time 30

Total Time 1 45

Course Main Course

Cuisine American

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, finely minced
1 teaspoon fresh ginger, finely grated
1 tablespoon sesame oil
0.5 teaspoon freshly ground black pepper
0.25 teaspoon red pepper flakes (optional, for heat)
1 tablespoon sesame seeds (for garnish)
2 pieces green onions, thinly sliced (for garnish)

Instructions

In a spacious mixing bowl, combine the soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, sesame oil, black pepper, and red pepper flakes (if you're craving some spice). Stir well to create a smooth marinade. Add the chicken thighs to the bowl, ensuring they are thoroughly coated with the marinade. Cover the bowl with plastic wrap and place it in the refrigerator for a minimum of 1 hour, or preferably overnight, to infuse maximum flavor.
Set your oven to preheat at 400°F (200°C). This ensures your chicken will cook evenly and develop a perfect crispy skin.
Place a piece of parchment paper in the bottom of a baking dish, or lightly grease the dish with cooking spray or oil, which will help prevent the chicken from sticking.
After marinating, take the chicken thighs out of the marinade, allowing the excess to drip off. Arrange them in the prepared baking dish, skin-side up. Reserve the remaining marinade for later use.
Place the chicken in the preheated oven and bake for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy. For a flavor boost, baste the chicken with the reserved marinade halfway through the baking time.
In the last 5 minutes of baking, turn on the broiler. This step will create an incredible glaze on the skin. Monitor the chicken closely to avoid burning.
Once the chicken is cooked, take it out of the oven and allow it to rest for about 5 minutes to let the juices redistribute. Before serving, sprinkle generously with sesame seeds and sliced green onions for a burst of flavor and a beautiful presentation.

Notes

Serve with steamed rice or a fresh salad for a complete meal.

Keyword baked, chicken, glazed, maple, soy sauce