Description
Juicy, tender chicken thighs glazed with a sticky-sweet maple sauce that caramelizes into perfection. This easy baked chicken recipe delivers restaurant-quality results with minimal effort and just 10 minutes of prep time.
Ingredients
Scale
For the Chicken:
- 6 bone-in, skin-on chicken thighs (about 2.5-3 lbs total)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For the Maple Glaze:
- ⅓ cup pure maple syrup
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- Fresh thyme or rosemary for garnish (optional)
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking dish or rimmed sheet pan with aluminum foil for easy cleanup, then lightly grease with cooking spray or oil. Pat the chicken thighs completely dry with paper towels – this is crucial for crispy skin.
- Season the Chicken: Place chicken thighs skin-side up in the prepared baking dish, arranging them in a single layer with a bit of space between each piece. Drizzle with olive oil, then season generously with salt, pepper, and garlic powder. Rub the seasonings into the skin to ensure even coverage.
- Make the Maple Glaze: In a small bowl, whisk together maple syrup, soy sauce, minced garlic, Dijon mustard, apple cider vinegar, black pepper, and red pepper flakes if using. Whisk vigorously for 30-45 seconds until the mixture is smooth and well combined.
- First Glaze Application: Using a basting brush, generously brush about half of the maple glaze over the chicken thighs, making sure to coat each piece thoroughly. Reserve the remaining glaze for later.
- Bake: Place the baking dish in the preheated oven and bake for 35 minutes. The chicken will start to brown and the glaze will begin caramelizing.
- Second Glaze Application: After 35 minutes, remove the pan from the oven and brush the chicken with the remaining glaze. The first layer will have caramelized beautifully, and this second application adds extra flavor and creates that signature glossy finish.
- Final Baking: Return the pan to the oven and continue baking for another 10-15 minutes, until the internal temperature reaches 165°F in the thickest part of the thigh and the skin is deeply golden and crispy.
- Optional Broiler Step: For an extra-crispy, caramelized finish, turn on the broiler for the last 2-3 minutes of cooking. Watch carefully to prevent burning – you want deep golden brown, not charred. The glaze will bubble and caramelize into a gorgeous, lacquered coating.
- Rest and Serve: Remove from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute throughout the meat. Garnish with fresh thyme or rosemary if desired, and drizzle any pan juices over the top before serving.
Notes
- The chicken is done when it reaches an internal temperature of 165°F. Dark meat is forgiving and actually tastes better when cooked slightly beyond this temperature (up to 175°F), so don’t worry if you go a bit over.
- Don’t skip patting the chicken dry – this step is essential for achieving crispy skin.
- If your glaze is browning too quickly, tent the pan loosely with foil for the remainder of cooking time.
- For extra flavor, marinate the chicken in the glaze for 2-4 hours before cooking, then proceed with the recipe as written.
- Save the pan drippings! They’re packed with flavor and can be spooned over rice or vegetables.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with glaze
- Calories: 385
- Sugar: 10g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 165mg