Maple Glazed Chicken Thighs (Printable)
Golden-baked chicken thighs glazed with maple, Dijon, soy, and smoked paprika for a sweet-savory weeknight main.
# 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)
# Method:
01 - Preheat oven to 400°F (200°C).
02 - Pat chicken thighs dry with paper towels and season both sides with salt and black pepper.
03 - In a mixing bowl, whisk together maple syrup, Dijon mustard, gluten-free soy sauce, minced garlic, apple cider vinegar, and smoked paprika until fully blended.
04 - Place chicken thighs in a single layer in a large oven-safe skillet or baking dish. Pour the glaze evenly over the chicken, turning each thigh to ensure thorough coating.
05 - Bake uncovered for 30 to 35 minutes, basting with pan juices every 10 to 15 minutes, until chicken is golden brown and internal temperature reaches 165°F (74°C).
06 - If desired, broil for an additional 2 to 3 minutes to achieve crispier skin.
07 - Allow chicken to rest for 5 minutes before garnishing with chopped fresh parsley and serving hot.
# Insider Tips:
01 -
- The glaze caramelizes perfectly, coaxing unexpected depth from everyday ingredients.
- It’s fuss-free enough for busy nights, but impressive if someone pops in for dinner.
02 -
- If you skip patting the chicken dry, you’ll never get that crave-worthy crispy skin.
- Basting partway through makes all the difference—the sauce thickens and hugs the chicken instead of just sliding off.
03 -
- I discovered lining the baking dish with foil saves on cleanup and helps with caramelization.
- Let the glaze sit five minutes before brushing on—you’ll notice it thickens slightly, making for better cling.