Maple Glazed Chicken Thighs (Printable)
Chicken thighs baked in maple, Dijon, and smoked paprika glaze until golden; pair with roasted veg.
# 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 garlic cloves, minced
06 - 1 tablespoon apple cider vinegar
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon salt
→ Garnish
10 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Set oven to 400°F (200°C) to ensure optimal roasting temperature.
02 - Pat dry chicken thighs with paper towels, then season both sides with salt and black pepper.
03 - Whisk together maple syrup, Dijon mustard, gluten-free soy sauce, minced garlic, apple cider vinegar, and smoked paprika in a mixing bowl until well combined.
04 - Place chicken thighs in a single layer in a large oven-safe skillet or baking dish. Pour glaze over chicken, turning each thigh to ensure even coating.
05 - Roast uncovered for 30 to 35 minutes, basting pan juices over chicken every 10 to 15 minutes, until chicken is golden and fully cooked through with an internal temperature of 165°F (74°C).
06 - Optional: Broil chicken for an additional 2 to 3 minutes until the skin is crisped to preference, keeping a close watch to avoid burning.
07 - Let chicken rest for 5 minutes after baking. Sprinkle with chopped fresh parsley before serving.
# Expert Tips:
01 -
- The maple glaze creates a sweet-savory crust you'll end up scraping from the pan.
- It's a low-effort, high-reward dinner—just whisk, pour, and bake.
02 -
- Once I tried skipping the basting, and the result was lackluster and dry—don’t skip it.
- The glaze thickens a lot during baking, so be generous when spooning it over for that sticky finish.
03 -
- Basting is the real game-changer—the more often you do it, the stickier the glaze turns out.
- A quick broil at the end gives that restaurant-quality finish every single time.