Maple-Soy Chicken Thighs

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Maple-Soy Chicken ThighsRecipe
Photo: Johnny Autry; Styling: Cindy Barr
Serves 4 (serving size: 2 thighs)


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1/2 cup maple syrup
1/4 cup fresh orange juice
2 tablespoons lower-sodium soy sauce
1 tablespoon grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
2 garlic cloves, minced
8 bone-in chicken thighs, skinned
1/2 teaspoon salt
2 tablespoons sliced green onions


Hands-on: 10 Minutes
Total: 1 Hour, 45 Minutes

1. Combine first 7 ingredients in a small bowl, stirring with a whisk. Place maple mixture in a large zip-top plastic bag. Add chicken thighs to bag; seal. Marinate in refrigerator 1 hour.

2. Preheat oven to 375°.

3. Remove chicken from bag, reserving marinade. Place marinade in a small saucepan over medium-high heat; bring to a boil. Cook until marinade reduces to 1/4 cup (about 5 minutes). Arrange chicken in a single layer on a foil-lined baking sheet. Baste with 2 tablespoons maple mixture; sprinkle evenly with salt. Bake chicken at 375° for 20 minutes. Turn chicken over; baste with remaining 2 tablespoons maple mixture. Bake 15 minutes or until chicken is done; sprinkle with onions.

Created date

July 2012

Nutritional Information

Calories 349
Fat 12.6 g
Satfat 3.3 g
Monofat 4.8 g
Polyfat 3.1 g
Protein 27.7 g
Carbohydrate 30.1 g
Fiber 0.3 g
Cholesterol 99 mg
Iron 2 mg
Sodium 587 mg
Calcium 48 mg