Bready or Not: Maple Chicken Thighs
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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.
Course: Main Course
Keyword: chicken, gluten free, maple
Author: Beth Cato


  • 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.

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.