Description
Discover how to make delicious Maple Soy Chicken Thighs with this easy recipe. Learn the perfect balance of sweet and savory flavors for a tasty meal.
Ingredients
- 2 pounds (907 g) (approx. 900 grams) of chicken thighs, skin-on and bone-in
- 1/4 cup (60 ml) of soy sauce
- 1/4 cup (60 ml) of maple syrup
- 2 tablespoons (30 ml) of olive oil
- 2 cloves of garlic, minced
- 1 tablespoon (15 ml) of lemon juice
- 1/2 teaspoon (3 ml) (2.5 grams) of ground black pepper
- 1/2 teaspoon (3 ml) (2.5 grams) of salt
- 1 teaspoon (5 ml) (5 grams) of grated fresh ginger
- 1 tablespoon (15 ml) (15 grams) of cornstarch (optional, for thickening sauce)
- 2 tablespoons (30 ml) of water (if using cornstarch)
Instructions
- In a bowl, combine soy sauce, maple syrup, olive oil, minced garlic, lemon juice, black pepper, salt, and grated ginger.
- Whisk the mixture until all ingredients are well combined.
- Place chicken thighs in a large resealable plastic bag or shallow dish.
- Pour the marinade over the chicken thighs, ensuring they are well coated.
- Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results.
- Preheat your oven to 400°F (200°C).
- Remove chicken from the marinade and place it in a baking dish.
- Bake the chicken in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C).
- If using cornstarch, mix it with water to create a slurry.
- Transfer the remaining marinade to a small saucepan and bring to a simmer.
- Stir in the cornstarch slurry to thicken the sauce, if desired.
- Cook the sauce until it thickens, stirring continuously.
- Remove the chicken from the oven and let it rest for 5 minutes.
- Drizzle the thickened sauce over the chicken thighs before serving.
Notes
- Marinate the chicken thighs overnight for a more intense flavor.
- Ensure the chicken thighs are dried before baking for a crispy skin.
- Adjust the sauce’s sweetness by varying the amount of maple syrup to your taste.
