Best Oven Baked Maple Soy Chicken Thighs Recipes

BAKED MAPLE CHICKEN THIGHS

Steps:

• Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Place chicken in the prepared casserole dish and pour remaining marinade on top.
• Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.

MAPLE GLAZED OVEN-BAKE CHICKEN THIGHS WITH VEGGIES

Steps:

• Preheat oven to 425 degrees.
• In a medium-sized bowl whisk together the maple Dijon glaze ingredients until well combined. You should have about ⅔ cup.
• Place sprouts and butternut squash in a 1-gallon ziplock bag and pour in ¼ cup of sauce. Toss to combine.
• Line a large baking sheet with parchment paper and place vegetables onto the pan in a single layer. Make an area between the veggies for each chicken thigh and place thighs on parchment paper.
• Brush ¼ cup glaze on top of chicken thighs and reserve remaining 2-3 tablespoons.
• Bake chicken thighs and vegetables in preheated oven for 30 minutes.
• Remove pan from oven and sprinkle pecans amongst the veggies. Brush remaining 2-3 tablespoons maple Dijon glaze onto chicken.
• Turn oven to a high broil and broil for 5-6 minutes or until chicken thighs are crisped to your preference.
• Serve chicken thighs and vegetables with additional fresh rosemary and thyme. Enjoy! Get this recipe in Meal Plan #4.

OVEN BAKED MAPLE-SOY CHICKEN THIGHS

Steps:

• 1. To make the marinade combine the first seven ingredients in a small bowl, stirring with a whisk. Place marinade in a large zip lock bag and seal. Refrigerate and marinate chicken for 1 hour.
• 2. Remove chicken from the bag, pouring marinade into a small saucepan. Place saucepan over medium-high heat and bring to a boil. While you're making the sauce, pre heat oven to 375 degrees.
• 3. Cook until marinade reduces to about 1/4 cup (about 5-8 minutes). You'll notice that it thickens a bit. I let mine sit off the heat a few minutes longer to allow it to thicken even more. It becomes gooey and rich.
• 4. Arrange chicken in a single layer on a foil-lined baking sheet and baste with 2 T of cooked marinade. Sprinkle with salt. I baked mine in 2 8x8 inch pans.
• 5. Bake chicken for 20 minutes. Turn over and add 2 more T of maple-soy mixture. Bake 15 minutes more or until chicken is done. Let cool a bit and sprinkle with chopped scallions and serve with maple-soy edamame rice.
• 6. To make the rice measure 1 cup of instant rice, 1-3/4 cups of water, 2 T butter and about 1 T leftover marinade. Add to medium size saucepan. Bring the rice mixture to a boil, reduce heat to low and cover. Simmer 10-12 minutes until water is absorbed. Add a handful of cooked edamame, fluff with fork and serve with chicken. Yummy. Thanks Cooking Light!

MAPLE-GINGER CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish with olive oil.
• Combine maple syrup, soy sauce, garlic oil, ginger powder, sesame seeds, pepper, and cayenne in a bowl.
• Neatly arrange chicken thighs in the baking dish. Pour maple sauce over the chicken thighs. Use tongs or gloved hands to turn thighs over in sauce until fully coated. Cover with aluminum foil.
• Bake in the preheated oven for 40 minutes. Uncover baking dish and turn thighs over. Continue baking until an instant-read thermometer inserted into the center reads 200 degrees F (93 degrees C), about 15 minutes. Turn over once more and sprinkle with parsley. Let rest for 10 minutes before serving.

MAPLE SOY BAKED CHICKEN THIGHS

Steps:

• In a large bowl combine the olive oil, soy sauce, maple syrup, minced garlic, cinnamon, ground pepper, and kosher salt.
• Place the chicken thighs in the bowl to marinate while your oven preheats. (Or you can place them in a ziploc bag or tupperware, add the marinade, then let them marinate overnight in the fridge.)
• Usually you would do this first but heating your oven after the chicken is marinating gives it about 30 minutes to soak up the flavor a bit.
• When your oven reaches temperature add the chicken pieces and marinade to a baking dish. I used a 7×11 pyrex dish but you can also use a 9×13 if that's what you have. Just make sure the pieces are in a single layer. Bake for 25 minutes skin side up.
• After 25 minutes has passed, flip the chicken pieces onto the other side using tongs and raise the oven temperature to 450F. Cook for another 5 minutes. Flip the chicken one more time so that the skin is facing up, and cook for another 5-10 minutes until the skin has a deep golden color and some crispiness.
• Test with an instant-read thermometer to confirm that the chicken has finished cooking. It is done when it reaches an internal temperature of 165F. Serve with your desired sides, spooning any remaining marinade onto the chicken when serving.

HONEY-AND-SOY-GLAZED CHICKEN THIGHS

Steps:

• Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
• On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
• Drizzle the chicken with the remaining glaze and serve with lemon wedges.

MARINATED OVEN BAKED CHICKEN THIGHS

Steps:

• Season chicken thighs with salt and pepper.
• Combine paprika, thyme, basil, and rosemary in a small mixing bowl; rub the prepared seasoning around each chicken thigh.
• Transfer chicken thighs to a 9x13 baking dish. Set aside.
• In a small mixing bowl combine soy sauce, maple syrup, Worcestershire sauce,
• olive oil, vinegar, and garlic; mix until thoroughly incorporated.
• Pour marinade over chicken thighs.
• Cover the chicken thighs and set in the fridge for 1 hour, or up to 8 hours.
• Preheat oven to 425°F.
• Remove chicken from fridge and let stand on the counter while oven preheats.
• Remove the cover and bake chicken for 35 minutes, or until internal temperature
• reaches 165°F Half way through cooking, baste the chicken with the liquid.
• Turn on the broiler and continue to cook for 3 to 4 more minutes, or until golden brown on top.
• Remove from oven and let stand 5 minutes on the counter.
• Serve chicken with the pan sauce and garnish with green onions.