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Honey Maple Glazed Chicken Thighs

Name: Honey Maple Glazed Chicken Thighs
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 2 tablespoons apple cider vinegar; 2 tablespoons olive oil; 1 teaspoon sesame oil; 2 teaspoons sea salt; 1 tablespoon honey; 3 cloves garlic, minced; 1/2 teaspoon ground black pepper; 2 tablespoons fresh parsley, finely chopped; 12 chicken thighs; 2 tablespoons pure maple syrup

Unleash your inner chef with this mouthwatering recipe of Honey Maple Glazed Chicken Thighs! Succulent chicken thighs are marinated in a savory mix of maple syrup, honey and herbs, then baked until they're irresistibly caramelized. A dash of apple cider vinegar gives this dish a delightful tangy bit...



1 hr 30 min

TOTAL TIME

191

CALORIES

$0.84

PER SERVING

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Ingredients

10 INGREDIENTS

12 SERVINGS

2 tbsp apple cider vinegar

1/2 tsp ground black pepper

2 tbsp fresh parsley

finely chopped

12 whole chicken thighs

2 tbsp pure maple syrup

Directions

10 STEPS

1 hr

PREP TIME

30 min

COOK TIME

1 hr 30 min

TOTAL TIME

Preheat your oven to 425F. Prepare a 9 inches x 13 inches baking dish by giving it a light coating of non-stick cooking spray.

Place the chicken thighs into a large mixing bowl.

In a smaller bowl, combine sea salt, ground black pepper, olive oil, sesame oil, maple syrup, honey, apple cider vinegar, minced garlic and one tablespoon of chopped parsley. Mix until fully incorporated.

Pour this marinade over the chicken thighs, making sure each piece gets well coated.

Cover the bowl with food wrap and leave it to marinate inside the fridge for at least 30 minutes.

Transfer the marinated chicken thighs to the prepared baking dish.

Bake the chicken thighs for 20 minutes, or until the internal temperature reaches about 155 degrees Fahrenheit.

Move the baking dish to the top rack, switch your oven to broiler mode and broil the chicken until they turn slightly browned. Do watch closely to prevent burning.

Remove the baking dish from the oven, then use a basting brush to coat the chicken with the pan juices.

Allow the chicken to rest for approximately 5 minutes. Then, garnish with the remaining parsley before serving.