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Maple-Soy Chicken Thighs

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 10 mins
Total time 1 hr, 45 mins
Yield Serves 4 (serving size: 2 thighs)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

    Photo: Lee Harrelson
  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.