1/3 Photos of Maple Glazed Chicken Thighs
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.
My Private Note
Units: US | Metric
- 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)
- 1Mix 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.
- 2When ready to cook, prepare the cooking surface with a light coating of cooking spray. Remove the thighs from the marinade removing any excess.
- 3Place 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.
- 4Place 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.
- 5Generously brush the chicken with the sauce and serve.
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Nutritional Facts for Maple Glazed Chicken Thighs
Serving Size: 1 (147 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 194.1
- Calories from Fat 29
- Total Fat 3.2 g
- Saturated Fat 0.8 g
- Cholesterol 68.0 mg
- Sodium 874.6 mg
- Total Carbohydrate 23.6 g
- Dietary Fiber 0.3 g
- Sugars 18.7 g
- Protein 17.5 g