Golden Maple Chicken I
Golden Maple Chicken I is a tantalizing, oven-baked dish that combines the sweet richness of pure maple syrup with the tangy zest of Dijon mustard and the savory depth of soy sauce. Featuring golden-crisp, bone-in, skin-on chicken thighs, this recipe effortlessly balances textures and flavors with its caramelized glaze and succulent tender meat. A quick sear in olive oil ensures perfectly crispy skin, while a buttery garlic-infused sauce adds an irresistible aroma. Baked to juicy perfection in a single skillet, this recipe not only minimizes cleanup but also ensures every bite is bursting with flavor. Garnished with fresh parsley for a pop of color, this crowd-pleaser is perfect for weeknight dinners or special occasions, pairing beautifully with roasted vegetables, creamy mashed potatoes, or fluffy rice. Ready in under an hour, Golden Maple Chicken I is the ultimate comfort food that’s easy to make yet impossibly delicious, ideal for impressing family and friends alike.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 0.5 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 3 cloves minced garlic
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons chopped parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season them with salt, black pepper, and paprika on both sides.
In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip the chicken and cook the other side for 2-3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low. Add the unsalted butter and minced garlic. Sauté for 1 minute, stirring constantly to avoid burning the garlic.
Stir in the maple syrup, Dijon mustard, and soy sauce. Let the mixture simmer for 2-3 minutes, stirring occasionally, until it thickens slightly.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top of each piece.
Transfer the skillet to the preheated oven and bake for 30 minutes, basting the chicken with the sauce halfway through the cooking time, until the chicken reaches an internal temperature of 165°F (74°C).
Once done, remove the skillet from the oven and allow the chicken to rest for 5 minutes.
Garnish with chopped parsley and serve warm. Pair with roasted vegetables, mashed potatoes, or rice for a complete meal.
Nutrition Facts
Calories |
2710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.8 g | 236% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 5136 mg | 223% | |
| Total Carbohydrate | 111.8 g | 41% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 106.3 g | ||
| Protein | 165.4 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1845 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
