Maple Glazed Chicken Thighs (Print View)

Tender oven-roasted chicken thighs glazed with maple, Dijon and smoked paprika—comforting weeknight dinner.

# What You 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 kosher salt

→ Garnish

10 - 2 tablespoons fresh parsley, chopped (optional)

# How to Make It:

01 - Preheat the oven to 400°F (200°C).
02 - Pat chicken thighs thoroughly dry using paper towels. Season all sides evenly with salt and black pepper.
03 - Whisk together the maple syrup, Dijon mustard, gluten-free soy sauce, minced garlic, apple cider vinegar, and smoked paprika in a mixing bowl until smooth and well combined.
04 - Place chicken thighs snugly in a single layer in a large oven-safe skillet or baking dish. Pour the prepared glaze evenly over the chicken, turning each thigh to ensure every piece is generously coated.
05 - Bake uncovered for 30 to 35 minutes, basting the chicken with pan juices every 10 to 15 minutes, until the chicken is deeply golden and the internal temperature registers 165°F (74°C).
06 - For crispier skin, broil the chicken for an additional 2 to 3 minutes, monitoring closely to prevent burning.
07 - Allow the chicken to rest for 5 minutes out of the oven. Sprinkle with chopped fresh parsley just before serving, if desired.

# Expert Tips:

01 -
  • The glaze becomes sticky and caramelized in spots while staying incredibly juicy underneath
  • Everything comes together in one bowl and one pan with zero fancy techniques
  • Your whole kitchen will smell like a maple syrup pancake house in the best possible way
02 -
  • That maple glaze will burn if you walk away during the last few minutes of broiling so stand right there
  • Resting the chicken is not optional because cutting into it immediately releases all those juices onto your plate instead of staying in the meat
  • A thermometer reading 165°F is the only way to know it is done without cutting into your beautiful pieces
03 -
  • Pat the chicken absolutely dry before seasoning or the skin will never get crispy
  • Use a light colored baking dish so you can see exactly how dark the glaze is getting

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