Maple Glazed Chicken Thighs

justcallmetoni's Note:

While chicken breasts are a staple for me, I enjoy the deeper flavors imparted by thighs. This is a recipe I modified from Eating Well magazine that pairs that richness with a slightly sweet flavorful marinade and sauce. These are fabulous when marinated overnight, but you can go a short as two hours. The thighs can be cooked on an indoor or outdoor grill or broiled.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 4 skinless chicken thighs or 4 boneless skinless chicken thighs, all visible fat removed
• 3 tablespoons pure maple syrup
• 3 tablespoons reduced sodium soy sauce
• 1 tablespoon lemon juice
• 1 garlic clove, minced (medium sized)
• 1 1/2 teaspoons minced fresh ginger
• 1/4 teaspoon fresh ground pepper
• 1 dash cayenne pepper (optional)

Directions:

1. Mix together all ingredients save the thighs in a resealable bag or non reactive container. Add thighs and seal. Marinade in the fridge for 2 to 24 hours.
2. When ready to cook, prepare the cooking surface with a light coating of cooking spray. Remove the thighs from the marinade removing any excess.
3. Place thighs on the grill and cook for 4 to 6 minutes per side or until a thermometer registers 165 degrees. Actual cooking time will vary depending on the type of grill chosen. Remove chicken to a serving plate.
4. Place the marinade in a small sauce pan over medium heat and bring to a boil. Reduce temperature to a low simmer and cook for 3 to 5 minutes.
5. Generously brush the chicken with the sauce and serve.

Reviews

[Abby Girl]

I am always looking for good recipes to do OMAC...so you can't go wrong with this one. I loved the maple syrup, lemon and garlic. I doubled this one and used 3 garlic cloves and left out the cayenne. Thanks for the posting!

[invictus]

This was so good. The maple flavor adds a depth to the chicken that is super good and sticky! I broiled for about 15 minutes and it was perfect.

[~Nimz~]

We loved this. What a great flavor the marinade gave to the chicken thighs. It was too windy to grill and I'm still not comfortable with my broiler, so I baked these for about 20-25 minutes at 400 and they turned out perfect. I didn't used any of the marinade to baste the thighs with when cooked, but did take some of the pan juices and pored that over them just before serving. We will be making this again for sure. Thanks Ms. T.