Rating: 4 stars
23 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Hannah Klinger
Recipe by Cooking Light August 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary test

hands-on:
10 mins
total:
1 hr 45 mins
Yield:
Serves 4 (serving size: 2 thighs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

349 calories; fat 12.6g; saturated fat 3.3g; mono fat 4.8g; poly fat 3.1g; protein 27.7g; carbohydrates 30.1g; fiber 0.3g; cholesterol 99mg; iron 2mg; sodium 587mg; calcium 48mg.
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