OVEN BAKED MAPLE-SOY CHICKEN THIGHS

Oven Baked Maple-Soy Chicken Thighs image

Provided by Linda Dalton

Categories Chicken

Time 1h50m

Number Of Ingredients 16

Previous Next

1/2 c maple syrup
1/4 c fresh orange juice
2 Tbsp soy sauce, low sodium
1 Tbsp grated ginger
1 tsp dark sesame oil
1/2 tsp crushed red pepper flakes
2 clove grated garlic
8 bone-in chicken thighs skinned
1/2 tsp kosher salt
2 Tbsp scallions sliced for garnish
BROWN RICE WITH COOKED EDAMAME
1 c uncooked uncle ben's instant brown rice
1 3/4 c water
2 Tbsp butter
1 Tbsp cooked maple-soy marinade
1/3 c cooked edamame

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!