Maple Glazed Chicken Thighs (Printable)

Baked bone-in chicken thighs in a maple-Dijon glaze, crisped under the broiler for comforting weeknight fare.

# 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)

# How-To Steps:

01 - Preheat oven to 400°F.
02 - Pat chicken thighs dry using paper towels, then season all sides with salt and black pepper.
03 - In a mixing bowl, whisk together maple syrup, Dijon mustard, soy sauce, minced garlic, apple cider vinegar, and smoked paprika until thoroughly combined.
04 - Place seasoned chicken thighs in a single layer in a large oven-safe skillet or baking dish.
05 - Pour the prepared glaze evenly over the chicken, turning pieces to ensure full coating.
06 - Bake uncovered for 30 to 35 minutes, basting chicken with pan juices every 10 to 15 minutes, until skins are golden brown and internal temperature reaches 165°F.
07 - Broil chicken for 2 to 3 minutes if a crispier skin is desired.
08 - Allow chicken to rest for 5 minutes. Sprinkle with chopped fresh parsley just before serving.

# Expert Advice:

01 -
  • Your weeknight chicken dreams just got an upgrade with a deceptively easy glaze that clings to every juicy bite.
  • The sweet, tangy, and savory flavors create a harmonious balance that convinced even my pickiest eater to ask for seconds.
02 -
  • Once I tried rushing the bake without basting and ended up with unevenly glazed chicken—don’t skip those spoonfuls.
  • Letting the chicken rest for five minutes before serving really keeps every bite juicy, even if you’re starving.
03 -
  • A quick three-minute broil at the end delivers next-level crisp skin without drying out the meat.
  • Basting is key: more glaze over the chicken means more flavor where you want it.

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