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Maple Dijon Glazed Chicken Recipe

  • Author: Sarah

Ingredients

Scale
  • 8 boneless, skinless chicken thighs (about 2 pounds)
  • For the Glaze:
    • 1/4 cup pure maple syrup
    • 1/4 cup Dijon mustard
    • 2 tablespoons olive oil
    • 2 tablespoons apple cider vinegar
    • 2 cloves garlic, minced
    • 1 tablespoon soy sauce (or tamari for gluten-free)
    • 1 teaspoon dried thyme
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon black pepper
    • Pinch of salt (adjust to taste, considering soy sauce saltiness)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Prepare the Chicken: Pat the chicken thighs dry with paper towels. This helps them brown better. Trim any excess fat if desired. Place the chicken thighs in a large bowl or a resealable plastic bag.
  2. Whisk Together the Glaze: In a separate medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, soy sauce, dried thyme, smoked paprika, black pepper, and salt. Ensure all ingredients are well combined and the glaze is smooth.
  3. Marinate the Chicken (Optional but Recommended): Pour the maple Dijon glaze over the chicken thighs in the bowl or bag. Toss to ensure each piece of chicken is evenly coated with the glaze. For the best flavor, marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours. Longer marinating time will result in more flavorful and tender chicken. If you’re short on time, you can skip the marinating step and proceed directly to baking, but the flavor will be enhanced with marination.
  4. Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (200°C). Lightly grease a baking dish or a rimmed baking sheet with cooking spray or a little olive oil to prevent sticking. You can also line the baking sheet with parchment paper for easier cleanup.
  5. Arrange Chicken in Baking Dish: Arrange the marinated chicken thighs in a single layer in the prepared baking dish. Pour any remaining glaze from the bowl or bag over the chicken, ensuring it’s evenly distributed.
  6. Bake the Chicken: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check the temperature at the thickest part of a chicken thigh, avoiding the bone if present.
  7. Broil for Caramelization (Optional but Highly Recommended): For a beautifully caramelized and slightly sticky glaze, broil the chicken for the last 2-3 minutes of cooking time. Keep a close eye on the chicken while broiling to prevent burning, as the maple syrup can caramelize quickly. Move the oven rack to the top position and broil on high heat. The glaze should become bubbly and slightly browned.
  8. Rest Before Serving: Once the chicken is cooked and nicely glazed, remove it from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
  9. Garnish and Serve: Garnish the Maple Dijon Glazed Chicken with fresh chopped parsley, if desired, for a pop of color and freshness. Serve immediately and enjoy the sweet and tangy goodness!

Nutrition

  • Serving Size: one normal portion
  • Calories: 400

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Find it online: https://littlemamacooks.com/maple-dijon-glazed-chicken-recipe/