Bready or Not: Maple Chicken Thighs

Posted by on Jan 18, 2017 in Blog, Bready or Not, chicken, gluten-free, healthier, main dish, maple | Comments Off on Bready or Not: Maple Chicken Thighs

You know I love maple-flavored sweets. Maple works in a savory way, too–and creates meaty magic in this recipe for Maple Chicken Thighs.

Bready or Not: Maple Chicken Thighs

This is some seriously good chicken. It marinates for up to a day in the fridge, resulting in tender, lightly-sweetened chicken. It does not create a heavy glaze and it’s not like teriyaki. It is… just plain delicious.

Bready or Not: Maple Chicken Thighs

Honestly, I think the leftovers are even better. This chicken is phenomenal cut up in a salad or used with a touch of dressing in a wrap.

Bready or Not: Maple Chicken Thighs

This is yet another recipe inspired from the cookbook Maple by Katie Webster. (Seriously, if you love maple, get this book.) The original version of this recipe included shallots (which I never buy) and apples and pears (which I knew my husband wouldn’t want with his supper).

Bready or Not: Maple Chicken Thighs

Give this chicken recipe a try, and discover a new way to love maple!

Bready or Not: Maple Chicken Thighs

Bready or Not: Maple Chicken Thighs

These chicken thighs need to marinate for at least 12 hours, so plan ahead! The sweet-savory marinade penetrates the chicken, creating wonderful flavor and tenderness. The leftovers are phenomenal! Modified from the cookbook Maple by Katie Webster.

  • 3/4 cup apple cider or apple juice
  • 1/2 cup maple syrup
  • 1 Tablespoon apple cider vinegar
  • 3 green onions; white parts only, chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 1/2 to 3 lbs boneless skinless chicken thighs, each thigh cut into thirds

The day or night before serving

In a medium bowl, whisk together the apple cider/juice, maple syrup, vinegar, white portions of green onions, ginger, thyme, salt, and pepper. In a gallon-size re-sealable bag, place the cut-up chicken. Pour in the marinade and seal the bag.

Refrigerate the bag for 12-24 hours, turning the bag every so often.

To cook

Preheat oven at 425-degrees. Place the chicken in a 13x9 baking dish with all or some of the marinade; the chicken shouldn't be fully covered.

Bake for about 40 minutes, turning chicken once at the halfway point.

Chicken is fabulous fresh and as leftovers! Cooked chicken can also be portioned and frozen.

OM NOM NOM!

 

Bready or Not: Maple Chicken Thighs

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