Description
Maple Glazed Chicken Thighs are a deliciously sweet and savory dish featuring tender, juicy bone-in chicken thighs seared to crispy perfection and finished in the oven with a rich maple syrup glaze infused with garlic, soy sauce, Dijon mustard, and apple cider vinegar. This recipe is perfect for a comforting weeknight dinner and yields 4 to 6 servings.
Ingredients
Scale
Chicken and Seasoning
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Glaze
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/3 cup pure maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Garnish
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken thighs.
- Season Chicken: Pat the chicken thighs dry with paper towels, then season both sides evenly with salt and black pepper to enhance flavor and help crisp the skin.
- Heat Skillet: In a large oven-safe skillet, heat the olive oil over medium-high heat until shimmering.
- Sear Chicken: Place the chicken thighs skin-side down in the hot skillet. Sear without moving for 5-7 minutes until the skin is golden brown and crisp. Flip the chicken and cook for an additional 2 minutes, then remove the chicken from the skillet and set aside.
- Sauté Garlic: Lower the heat to medium. If the skillet is dry, add a little more olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant but not burnt.
- Make Glaze: Stir in the maple syrup, soy sauce, Dijon mustard, and apple cider vinegar. Let the mixture simmer for 1-2 minutes, allowing it to thicken slightly and meld the flavors.
- Return Chicken: Put the chicken thighs back into the skillet skin-side up. Spoon the maple glaze over each piece to coat thoroughly.
- Roast: Transfer the skillet to the preheated oven and roast for 15-18 minutes or until the internal temperature of the chicken reaches 175°F (79°C), ensuring it is fully cooked and juicy.
- Baste and Rest: Remove the skillet from the oven, baste the chicken again with the glaze from the pan, then let the chicken rest for 5 minutes to lock in juices.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the chicken for a fresh touch and serve hot with your favorite side dishes.
Notes
- Make sure to pat the chicken dry before seasoning to help achieve crispy skin.
- If you don’t have an oven-safe skillet, transfer the chicken and glaze to a baking dish before roasting.
- Use pure maple syrup for the best natural sweetness and flavor balance.
- The internal temperature for safely cooked chicken thighs is 175°F (79°C) for juicy results.
- Fresh parsley is optional but adds a nice color and fresh flavor contrast.
