Dinner

Sticky Maple Soy Chicken Thighs Recipe

Bynova cole February 27, 2026February 27, 2026

Introduction

These sticky chicken thighs deliver a perfect balance of sweet and savory flavors with a glossy, caramelized glaze. Crispy on the outside and tender inside, this recipe is simple to make and sure to impress at any dinner.

A white oval plate filled with seven grilled chicken thighs stacked in layers, each piece showing a shiny, sticky, dark reddish-brown glaze with spots of black charring for a crispy texture, topped with thinly sliced green onion pieces and small white sesame seeds. The chicken skin looks glossy and caramelized with rough and smooth parts. On the right side of the plate, rests a silver fork. In the blurred background, there is a white bowl filled with fluffy white rice and a wooden plate with sliced green onions on a white marbled surface. At the bottom foreground, a small gray bowl with white sesame seeds is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 bone-in skin-on chicken thighs
½ teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon butter
2 cloves garlic, minced
½ cup maple syrup
¼ cup soy sauce
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon cornstarch

Instructions

Step 1: Preheat the oven to 400°F. Line a large rimmed baking sheet with foil or parchment paper and spray generously with nonstick spray.
Step 2: Pat the chicken thighs dry with paper towels. Season both sides evenly with kosher salt and black pepper, then place them skin-side up on the prepared baking sheet. Bake for 35 minutes.
Step 3: While the chicken bakes, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Step 4: Whisk in the maple syrup, soy sauce, apple cider vinegar, Dijon mustard, and cornstarch. Bring the mixture to a low boil over medium heat, whisking constantly until thickened, about 3 minutes. Remove from heat and set aside one-third of the sauce for serving.
Step 5: Remove the baking sheet from the oven and carefully flip each chicken thigh. Brush the underside of each thigh generously with the maple sauce.
Step 6: Flip the chicken thighs again so the skin side is up. Brush the tops with the remaining maple sauce.
Step 7: Return the baking sheet to the oven and roast for an additional 10 to 15 minutes, or until the internal temperature of the chicken reaches 165°F. For extra crispiness, broil for 2 to 3 minutes if desired.
Step 8: Let the chicken rest for 5 minutes before serving. Serve with the reserved maple sauce on the side.

Tips & Variations

For extra flavor, marinate the chicken thighs in half the maple sauce for 1 hour before baking.
If you prefer a spicier glaze, add a pinch of red pepper flakes to the sauce while cooking.
Substitute chicken thighs with boneless skinless chicken breasts, adjusting baking time accordingly.
Use honey instead of maple syrup for a different sweetness profile.

Storage

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water to loosen the sauce if needed.

How to Serve

A white bowl filled with fluffy white rice forms the base layer, topped with two pieces of grilled chicken thighs covered in a dark, sticky, reddish-brown glaze with charred, blackened spots. The chicken is garnished with thinly sliced green onions and sprinkled with white sesame seeds. The bowl is placed on a black and white checkered cloth on a white marbled surface. In the background, a white plate holds more glazed chicken pieces, and a small white bowl with dark sauce is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without bone-in chicken thighs?

Yes, you can use boneless skinless chicken thighs or breasts, but reduce the baking time as they cook faster than bone-in pieces.

How do I prevent the sauce from burning during broiling?

Keep a close eye on the chicken during broiling and broil for only 2 to 3 minutes. Remove promptly once the edges start to caramelize to avoid burning.