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 pure 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 - 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.
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.