Maple Glazed Chicken Thighs (Printable)
Golden, skin-on chicken thighs brushed with a glossy maple-Dijon glaze; quick, comforting, and gluten-free adaptable.
# What You'll Need:
→ Meats
01 - 8 bone-in, skin-on chicken thighs
→ Glaze
02 - 1/3 cup pure maple syrup
03 - 2 tablespoons Dijon mustard
04 - 2 tablespoons gluten-free soy sauce
05 - 2 cloves garlic, minced
06 - 1 tablespoon apple cider vinegar
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon kosher salt
→ Garnish
10 - 2 tablespoons chopped fresh parsley (optional)
# Steps:
01 - Set oven temperature to 400°F (200°C); allow to heat fully before cooking.
02 - Pat chicken thighs dry with paper towels. Season both sides evenly with salt and black pepper.
03 - In a mixing bowl, thoroughly whisk together maple syrup, Dijon mustard, soy sauce, minced garlic, apple cider vinegar, and smoked paprika until well blended.
04 - Place chicken thighs skin-side up in a single layer in a large oven-safe skillet or baking dish.
05 - Pour the prepared glaze evenly over chicken, turning each piece as needed to ensure thorough coating.
06 - Transfer dish to oven. Bake uncovered for 30 to 35 minutes, basting every 10 to 15 minutes with pan juices, until chicken is deeply golden and fully cooked with an internal temperature of 165°F (74°C).
07 - If desired, broil chicken for 2 to 3 minutes at the end of baking for a crispier skin.
08 - Remove chicken from oven and let rest 5 minutes. Sprinkle with chopped fresh parsley before serving.
# Expert Advice:
01 -
- The glaze clings on like a deep secret between you and dinner, balancing sweetness and savoriness in every bite
- I never get tired of how effortless cleanup is—you only need a single pan
02 -
- Skipping the step to pat the chicken dry leaves the skin limp and disappointing—I learned this the hard way
- Marinating ahead makes the flavor even deeper, but don’t sweat it if you’re pressed for time—the glaze still works miracles last-minute
03 -
- Basting halfway through gives you extra-glossy, picture-worthy chicken
- Broil at the end, but watch carefully—the sugars can burn in seconds