Maple Glazed Chicken Thighs

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Tender, juicy, and irresistibly sweet with a hint of heat—these Maple Glazed Chicken Thighs are the weeknight dinner hero you didn’t know you were missing. With golden brown, crispy skin and a rich maple glaze that caramelizes to perfection, this dish turns everyday chicken into a plate-licking masterpiece. Whether served with creamy mashed potatoes, roasted veggies, or simply a crusty bread to mop up the sauce, it always hits the spot.

This recipe strikes a perfect balance of savory and sweet with maple syrup playing the lead role, rounded out by garlic, soy, and a touch of Dijon. The result? Bold flavor with minimal effort. Best of all, it only takes one skillet and about 30 minutes from start to finish, making it just as practical as it is crave-worthy.

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What Makes Maple Glazed Chicken Thighs So Good?

The magic starts with skin-on, bone-in chicken thighs. They stay tender and juicy while developing a deep golden crust that locks in flavor. The glaze—a sticky, slightly smoky maple blend—infuses the meat with flavor while bubbling down into a rich, spoon-worthy sauce. Each bite brings that perfect contrast of crisp edges and tender, glazed chicken.

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Ingredients for the Maple Glazed Chicken Thighs

Chicken Thighs (Bone-In, Skin-On) – These hold up to pan-searing and oven baking without drying out. The skin crisps beautifully and the bones help retain moisture.

Pure Maple Syrup – Not just any syrup! Real maple syrup gives the glaze its deep, natural sweetness with a slight smokiness.

Garlic – Fresh minced garlic brings a pungent kick that balances the syrup’s sweetness.

Soy Sauce – Adds umami depth and enhances browning in the pan.

Dijon Mustard – Adds a gentle tang and subtle heat, which sharpens the glaze without overpowering.

Apple Cider Vinegar – Offers brightness and a slight tang to balance the sweet and salty glaze.

Olive Oil – For searing the chicken to golden perfection.

Salt & Pepper – Basic seasoning to build the flavor base.

Fresh Parsley (Optional) – A sprinkle for color and a hint of freshness.

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How To Make the Maple Glazed Chicken Thighs

Step 1: Sear the Chicken

Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, place the chicken thighs skin-side down in the skillet. Sear for 5-7 minutes without moving them, until the skin is crisp and golden. Flip and cook for another 2 minutes. Transfer chicken to a plate and pour off excess fat if necessary.

Step 2: Build the Glaze

In the same skillet, reduce heat to medium and add a touch more oil if the pan is dry. Stir in minced garlic and cook for 30 seconds until fragrant. Add maple syrup, soy sauce, Dijon mustard, and apple cider vinegar. Stir to combine and bring the mixture to a gentle simmer.

Step 3: Return and Roast

Nestle the seared chicken thighs back into the skillet, skin-side up. Spoon some of the glaze over the tops. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 15-18 minutes, or until the chicken reaches an internal temperature of 175°F and the glaze is bubbling and slightly thickened.

Step 4: Glaze and Serve

Remove the skillet from the oven and baste the chicken thighs with the pan glaze. Let them rest for 5 minutes. Sprinkle with freshly chopped parsley before serving for a pop of color and freshness. Serve hot with your favorite side dish.

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Serving and Storing Your Maple Glazed Chicken Thighs

These maple glazed chicken thighs are a versatile main course that pairs well with a variety of sides. Serve them over creamy mashed potatoes, herbed rice, or a bed of roasted Brussels sprouts for a comforting dinner. The sweet and sticky glaze also complements tangy coleslaw or simple green beans beautifully.

If you have leftovers, let the chicken cool completely before storing in an airtight container. It will keep well in the fridge for up to 4 days. To reheat, place the chicken in a skillet over medium-low heat and spoon over some of the glaze. Cover to retain moisture while warming through.

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Frequently Asked Questions

What if I only have boneless, skinless chicken thighs?

You can definitely use them, but you’ll need to reduce the cook time. Start checking for doneness at around 12 minutes in the oven.

Can I make this recipe ahead of time?

Yes! You can prepare the glaze and sear the chicken in advance. When ready to eat, combine both in a skillet and finish baking.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature. It should read 175°F for juicy, safe-to-eat thighs.

Can I make this recipe spicy?

Absolutely. Add a pinch of red pepper flakes or a splash of hot sauce to the glaze for a sweet-heat combo.

What kind of maple syrup should I use?

Always go for pure maple syrup (Grade A or B). Avoid pancake syrups or artificial blends, which can burn or taste overly sweet.

Does this recipe freeze well?

Yes! Once cooled, store in a freezer-safe container. Reheat in a covered skillet or oven at 350°F until warmed through.

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Want More Chicken Dinner Ideas?

If you love these maple glazed chicken thighs, you’ll want to try a few more chicken-forward favorites from the site:

• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine for a zesty, creamy combo.
• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta if you love rich comfort food with bold garlic flavor.
• Garlic Parmesan Chicken and Potatoes when you’re craving a hearty one-pan meal.
• Garlic Butter Chicken with Rigatoni and Parmesan for a satisfying skillet dinner.
• Creamy Garlic Parmesan Tortellini with Chicken and Broccoli when you want pasta with everything.

These recipes are weeknight-friendly and packed with the kind of bold, craveable flavors you’ll come back to again and again.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can revisit it anytime: Life with Nina on Pinterest

And I’d love to hear how your version turned out! Did you add a spicy twist? Try it with a side of cornbread? Let me know in the comments so we can swap notes.

Happy cooking!

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