Maple-Soy Chicken Thighs

Photo: Johnny Autry; Styling: Cindy Barr

Yield: Serves 4 (serving size: 2 thighs)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 10 Minutes
Total: 1 Hour, 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 349
  • Fat: 12.6g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 3.1g
  • Protein: 27.7g
  • Carbohydrate: 30.1g
  • Fiber: 0.3g
  • Cholesterol: 99mg
  • Iron: 2mg
  • Sodium: 587mg
  • Calcium: 48mg

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.
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