Maple Glazed Chicken Thighs (Printable)

Bone-in chicken thighs glazed with maple, Dijon, and smoked paprika for a sweet-savory weeknight main.

# Ingredient List:

→ 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 ground black pepper
09 - 1/2 teaspoon kosher salt

→ Garnish

10 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Set oven to 400°F and allow to fully preheat.
02 - Pat chicken thighs thoroughly dry using paper towels. Season each thigh evenly with salt and black pepper.
03 - In a mixing bowl, combine maple syrup, Dijon mustard, soy sauce, minced garlic, apple cider vinegar, and smoked paprika. Whisk until the mixture is smooth and uniform.
04 - Arrange the chicken thighs skin-side up in a single layer within a large oven-safe skillet or baking dish. Pour the prepared glaze evenly over the chicken, ensuring each piece is well coated.
05 - Bake chicken uncovered for 30 to 35 minutes, basting with pan juices every 10 to 15 minutes. Continue baking until skin is deep golden and internal temperature reaches 165°F.
06 - Optionally, broil for 2 to 3 minutes to further crisp the skin. Monitor closely to prevent burning.
07 - Remove chicken from oven and allow to rest for 5 minutes. Garnish with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • The sticky, caramelized glaze is so much easier than it tastes, and it always impresses at the table.
  • It&aposs my go-to when I want quick dinner magic with hardly any cleanup.
02 -
  • If you skip basting, you miss out on the stickiest, most crave-worthy coating.
  • Letting the chicken rest really does matter—it keeps everything unbelievably juicy.
03 -
  • Broiling at the end is my go-to for irresistibly crisp skin, just keep an eye on it.
  • Always let your glaze cool for a moment before pouring so it clings better and doesn&apost slide off.

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