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.
Preheat oven to 375°.
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.
I made the recipe exactly as printed except that I grilled the chicken instead of baking it. The sauce was so perfect and delicious. The couscous side was ok but I also had roasted root veggies as the vegetable and it was truly a meal I would serve to guests.
Okay, but would not make again because there are recipes with a similar profile but a brighter taste. Looks very sweet as written, so I cut the maple syrup in half and also used 1/2 lime juice and 1/2 orange juice. The chicken was tender, the cooking times were right, but we just like a more pronounced tangy flavor than this one delivered. Perhaps if I'd added sriracha or some jerk-style seasoning mixture, that might have perked this up. Served with roasted sweet potatoes & red onions and a green salad.
My guys really liked this recipe. I made per the directions, had a little less maple syrup and used clementine's for the OJ. We had a happy accident with this dish. I had planned to served the dish with oven roasted broccoli. I had it all cut up with EVOO and salt and pepper all ready to throw in the oven. I left my husband with this recipe and directions to put the broccoli in the oven with the chicken. He put the thighs and the broccoli on the same sheet and baked together. That was the BEST broccoli we ever had and only one pan to clean up! Try it!
Have made this twice now: I used boneless thighs the first time and then combination of boneless thighs and boneless sliced breast--both worked great. Marinaded all day in the fridge since I put it together in the morning. Found I needed to reduce the sauce longer than recipe suggested in order to get the right consistency. Served with quinoa and salad for a great meal!
Just made these last night - pretty time consuming for the marinade and the cook time though it's "hands off" I still wasn't impressed with the prep on this one. All the ingredients in the marinade profile seemed so distinct on our chicken; there was not a harmony in flavors, which made us both feel that it actually didn't taste good in some bites (i.e. - too sweet, too gingery, too medicinal from the citrus and soy). After forcing this meal down, I promptly tossed this recipe - we won't be making again...
This was easy to make and the flavor was ok. My husband liked it but I found it too sweet without being balanced. It needed a bit more citrus flavor I think. Maybe some grated orange peel would have helped, or a bit of lime juice along with the orange juice. Also, I like the idea some had about grilling it. If I make it again, I'll try finishing it in the gas broiler.
This is a great recipe,I put the marinade in a ziplock bag with frozen skinless/boneless chicken thighs, put it in the fridge and let it marinate for the day. Took it out about 1/2 hour before I cooked it and it was AMAZING! Rave reviews! It's a keeper!
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