Maple Glazed Chicken Thighs

Bone-in, skin-on chicken thighs are seasoned, baked, and brushed with a maple-soy glaze in two stages so the exterior turns lacquered without burning. The result is glossy, savory-sweet chicken with crisped edges and juicy meat, designed to work as a substantial side alongside grains, roasted vegetables, or potatoes.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 60 ml maple syrup
• 30 ml soy sauce
• 15 ml apple cider vinegar
• 15 ml Dijon mustard
• 2 cloves garlic finely minced
• 2 g smoked paprika
• 30 ml water
• 8 pieces bone-in, skin-on chicken thighs patted dry
• 6 g fine salt
• 2 g black pepper freshly ground
• 15 ml olive oil
• 8 g fresh parsley chopped

Instructions

1. Heat the oven to 220°C. Set a rack in the middle. Line a rimmed baking sheet or baking dish large enough to hold the chicken in a single layer. Oven is fully preheated and the pan is ready.
2. In a small saucepan, combine the maple syrup, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, smoked paprika, and water. Bring just to a simmer over medium heat, whisking, then cook for 1 minute until glossy and lightly thickened. Remove from the heat. Glaze is smooth, glossy, and smells cooked rather than raw.
3. Pat the chicken thighs dry. Season all over with the salt and black pepper, then rub with the olive oil. Chicken surfaces look dry, lightly shiny, and evenly seasoned.
4. Arrange the thighs skin-side up in the pan. Roast for 15 minutes, then brush the tops with about half of the glaze and continue roasting for 10 minutes. Skin is turning golden and the glaze is starting to bubble at the edges.
5. Brush with the remaining glaze and roast for 5 to 8 minutes more, until the chicken is deeply browned and the thickest part reaches 74°C near the bone. Skin is caramelized, and the juices run clear when the thigh is pierced.
6. Rest the chicken for 5 minutes before serving. Finish with chopped parsley if using. Chicken stays juicy after resting; parsley is bright and fresh if added.