Maple-Soy Chicken 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

Preparation

1. 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. 2. Preheat oven to 375°.
3. 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.