Wednesday, March 20, 2013

Maple-Soy Glazed Chicken Thighs

Oh, how we LOVED this meal!  Maple-Soy Glazed Chicken Thighs with stir-fried asparagus.  A side of rice would have completely rounded out the plate, but since we're having rice later on in the week I left it off.  The thighs were a good size and I didn't leave the table feeling hungry, that's for sure.  The sauce is just TOO DIE FOR.  No, really.

I say that a lot, I think.  But it's always true.

So here's the recipe.  Pretty simple, nothing special at all... but the end product is just glorious.  This marinade would also be "especially delicious" (points if you get the reference!) over a white-fleshed fish fillet, shrimp, or any other cut of chicken.  Mmmm!!

Maple-Soy Glazed Chicken Thighs

 (slightly adapted from Cooking Light)
Approx. 301 cals for 5 oz cooked thigh


  • 1/2 cup maple syrup
  • 1/4 cup fresh orange juice (I would also add in some zest for an extra ZING!)
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon grated peeled fresh ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 3.5 lbs boneless skinless chicken thighs
  • 1/2 teaspoon salt
  • 2 tablespoons sliced green onions


1. 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.

2. Preheat oven to 375°.

3. 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 5-10 minutes).

4.  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.

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