BAKED MAPLE CHICKEN THIGHS
Here's an easy, breezy, delicious chicken thigh recipe. Easy to prepare and easier to eat! The marinade is delicious on pork, too!
Provided by Bwoogie1
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h25m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 17.2 g, Cholesterol 56.6 mg, Fat 6.2 g, Protein 15.7 g, SaturatedFat 1.7 g, Sodium 425.4 mg, Sugar 12.5 g
OVEN BAKED MAPLE-SOY CHICKEN THIGHS
This recipe is from the August 2012 issue of Cooking Light. It's by Julianna Grimes and Hannah Klinger and is featured in the Budget Cooking section of the magazine. Not only is it wallet friendly, but after the marinade combines with the chicken for one hour, it's a quick fix with an easy clean up. I followed their recipe...
Provided by Linda Dalton
Categories Chicken
Time 1h50m
Number Of Ingredients 16
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
Chicken thighs baked with a maple-ginger glaze. The final result is delicious! Enjoy! Please post your pics and leave feedback.
Provided by Im Not a Chef I just Cook alot
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 28 g, Cholesterol 68.4 mg, Fat 12.9 g, Fiber 0.4 g, Protein 19.6 g, SaturatedFat 2.7 g, Sodium 327.1 mg, Sugar 23.6 g
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.
Provided by Kay Chun
Categories dinner, easy, lunch, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 691, UnsaturatedFat 34 grams, Carbohydrate 5 grams, Fat 55 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 17 grams, Sodium 961 milligrams, Sugar 1 gram, TransFat 1 gram
MARINATED OVEN BAKED CHICKEN THIGHS
Juicy and flavorful oven baked chicken thighs with a sweet soy sauce that makes itself in the pan. https://diethood.com/oven-baked-chicken-thighs/
Provided by Gagoo
Categories Chicken Thigh & Leg
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 101.2, Fat 6.2, SaturatedFat 1.1, Cholesterol 34, Sodium 418, Carbohydrate 2.4, Fiber 0.3, Sugar 0.5, Protein 8.8
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MAPLE GLAZED OVEN BAKED CHICKEN THIGHS & VEGGIES
From evolvingtable.com
4/5 (3)Total Time 50 minsCategory Dinner, Lunch, Main CourseCalories 535 per serving
- In a medium-sized bowl whisk together the maple Dijon glaze ingredients until well combined. You should have about ⅔ cup.
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- 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.
- 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 minutes). 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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