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Sticky Maple Soy Chicken Thighs Recipe

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★★★★★

4.9 from 81 reviews

Deliciously sticky and flavorful chicken thighs baked to perfection with a rich maple syrup glaze balanced by soy sauce, apple cider vinegar, and Dijon mustard. This easy oven-baked recipe yields tender, juicy chicken with a beautiful caramelized finish, perfect for a quick weeknight dinner or a comforting meal.

Ingredients

Scale

Chicken

  • 8 bone-in skin-on chicken thighs
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Maple Glaze Sauce

  • 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

  1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with foil or parchment paper and spray it generously with nonstick cooking spray to prevent sticking.
  2. Prepare the chicken: Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides with kosher salt and black pepper. Arrange the chicken on the prepared baking sheet skin-side up.
  3. Bake the chicken: Place the baking sheet in the oven and bake the chicken thighs for 35 minutes. This initial baking cooks the chicken through while starting to crisp the skin.
  4. Make the maple glaze: While the chicken bakes, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned. 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 continuously until the sauce thickens, about 3 minutes. Remove from heat and set aside one-third of the sauce for serving.
  5. Flip and glaze chicken: Remove the baking sheet from the oven. Flip each chicken thigh so the skin-side is down. Brush the exposed side generously with the maple glaze sauce.
  6. Reapply glaze and bake again: Flip the chicken thighs again, placing the skin-side up. Brush the tops generously with more maple glaze.
  7. Finish baking: Return the baking sheet to the oven and roast an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). For extra caramelization, broil for 2 to 3 minutes at the end if desired, watching carefully to avoid burning.
  8. Rest and serve: Allow the chicken thighs to rest for 5 minutes after removing from the oven to let the juices redistribute. Serve hot with the reserved maple glaze sauce on the side for dipping or drizzling.

Notes

  • Patting the chicken dry is crucial for crispy skin.
  • If you prefer less sweetness, reduce the maple syrup slightly.
  • Use a meat thermometer to ensure the chicken reaches 165°F for safe consumption.
  • Broiling at the end adds extra crispiness but keep a close eye to prevent burning.
  • Leftover sauce can be stored in the refrigerator for up to 3 days.
  • For a gluten-free version, use gluten-free soy sauce or tamari.

Keywords: Sticky Chicken Thighs, Oven Baked Chicken, Maple Glazed Chicken, Easy Chicken Dinner, Sweet and Savory Chicken

Find it online: https://tastybynova.com/sticky-maple-soy-chicken-thighs-recipe/