If you’re craving something flavorful, comforting, and irresistibly glossy, then this Sticky Maple Soy Chicken Thighs Recipe was made just for you. Imagine tender, juicy chicken thighs baked to perfection, then bathed in a luscious sauce that perfectly balances sweet maple syrup, savory soy sauce, and just the right hint of tang from apple cider vinegar. Each bite offers a comforting combo of sticky, caramelized goodness and umami-packed depth that makes you want to lick your fingers. It’s straightforward enough for a weeknight dinner, yet special enough to impress family or friends with minimal effort.
Ingredients You’ll Need
Getting the ingredients right is the secret sauce to this recipe’s magic. Each component is simple but plays a crucial role: the chicken thighs provide hearty satisfaction, butter and garlic build the foundation of flavor, while maple syrup, soy sauce, and Dijon mustard work together to create that signature sticky glaze.
- 8 bone-in skin-on chicken thighs: These bring moisture, flavor, and a lovely crispy skin when roasted.
- ½ teaspoon kosher salt: Enhances natural flavors without overpowering.
- ½ teaspoon black pepper: Adds subtle heat and depth.
- 1 tablespoon butter: Melts into the sauce for richness and a silky texture.
- 2 cloves garlic (minced): Gives a fragrant, aromatic boost that brightens the dish.
- ½ cup maple syrup: The star ingredient for sweetness and that irresistible sticky glaze.
- ¼ cup soy sauce: Delivers saltiness and umami to balance the sweet notes perfectly.
- 2 tablespoons apple cider vinegar: Adds a pleasant tang that lifts the flavors.
- 1 tablespoon Dijon mustard: Brings a subtle sharpness to cut through the sweetness.
- 1 tablespoon cornstarch: A thickening agent that helps the sauce cling beautifully to the chicken.
How to Make Sticky Maple Soy Chicken Thighs Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to a toasty 400°F. Preparing your baking sheet with foil or parchment and a generous spray of nonstick spray will make cleanup a breeze and keep the chicken from sticking. This setup ensures the skin crisps nicely while the chicken roasts.
Step 2: Season and Bake the Chicken
Patting the chicken thighs dry is key to achieving crispy skin, so grab some paper towels and get to work. Season both sides with the salt and pepper to lay down a simple but essential foundation of flavor. Place them skin-side up on the baking sheet and pop them in the oven for 35 minutes, letting the oven do its magic.
Step 3: Make the Maple Soy Sauce Base
While your chicken roasts, melt butter in a small saucepan over medium heat. Add the minced garlic and cook until it just becomes fragrant—about a minute—because that garlicky aroma will soon fill your kitchen. This step builds a rich, flavorful base that makes the sauce sing.
Step 4: Whisk in the Flavor Bomb
Now for the star of the show: whisk in the maple syrup, soy sauce, apple cider vinegar, Dijon mustard, and cornstarch right into your buttery garlic pan. Keep the heat on medium and stir continuously as the sauce comes to a gentle boil and thickens to a gorgeous glaze-like consistency. Remember to set aside a third of the sauce for drizzling at the end—that extra touch of sticky magic you’ll thank yourself for later.
Step 5: Flip and Glaze
Take the chicken out of the oven and carefully flip each thigh over. Using a brush, coat the underside with the sticky maple soy glaze. This initial layer ensures every nook of the chicken gets that delicious, sticky treatment.
Step 6: Flip Again and Slather the Tops
Flip the thighs back skin side up and brush the tops generously with the maple soy sauce. This is the moment when the skin starts to caramelize beautifully, locking in those luscious, sticky flavors.
Step 7: Finish Roasting
Return the pan to the oven and roast for another 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F. For a final golden, bubbly glaze, you can broil them for 2 to 3 minutes—just keep a close eye to avoid burning.
Step 8: Rest and Serve
Let the chicken rest for about five minutes to keep it juicy and tender before serving. Present with the reserved sauce on the side so everyone can drizzle on extra sticky goodness.
How to Serve Sticky Maple Soy Chicken Thighs Recipe
Garnishes
Brighten up the dish with freshly chopped green onions or toasted sesame seeds for a delightful crunch and fresh pop of color. These simple garnishes elevate the presentation and add a welcomed textural contrast to the sticky glaze.
Side Dishes
This dish pairs perfectly with steamed jasmine rice or fluffy mashed potatoes to soak up all that delicious sauce. Roasted vegetables or a crisp Asian-style slaw also make excellent companions, adding crunch and balancing the richness with freshness.
Creative Ways to Present
For a more casual approach, turn the leftovers into a tasty lettuce wrap with fresh herbs and pickled vegetables. Alternatively, shred the chicken for a sticky maple soy chicken sandwich layered with crunchy slaw and creamy mayo that delivers comfort food at its finest.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover chicken thighs into an airtight container and refrigerate. They stay delicious for up to 3 days, making them ideal for quick reheats and fast dinners later in the week.
Freezing
You can freeze cooked chicken thighs wrapped tightly in foil or stored in a freezer-safe container for up to 2 months. When you’re ready to enjoy them, thaw overnight in the fridge for best results without sacrificing texture.
Reheating
To keep the chicken crispy and flavorful, reheat in the oven at 350°F for about 10-15 minutes. Alternatively, warm gently on the stove and add reserved maple soy sauce for that fresh, sticky finish.
FAQs
Can I use boneless chicken thighs for this recipe?
Absolutely! Boneless chicken thighs will work just fine, although cooking times may be slightly shorter. Keep an eye on them to avoid overcooking and losing that juicy tenderness.
Is there a substitute for maple syrup?
If you don’t have maple syrup on hand, honey or brown sugar mixed with a little water can work in a pinch, but maple syrup’s unique flavor really makes this Sticky Maple Soy Chicken Thighs Recipe shine.
Can I make this recipe gluten-free?
Yes! Swap out regular soy sauce for a gluten-free tamari sauce to keep the umami without the gluten. Make sure any other ingredients, like Dijon mustard, are also gluten-free.
How sticky will the sauce actually be?
The sauce thickens to a glossy, clingy texture that beautifully coats each chicken thigh. It’s perfectly sticky without being overly syrupy, making every bite satisfyingly flavorful.
Can I prepare the sauce in advance?
Definitely! You can make the maple soy sauce ahead and refrigerate it for up to 2 days. Just whisk it back together before using and adjust the consistency by gently reheating if it thickens too much in the fridge.
Final Thoughts
This Sticky Maple Soy Chicken Thighs Recipe is one of those rare finds that feels like a treat but comes together with minimal fuss. Its sweet, savory, and tangy notes highlight the natural richness of chicken thighs, making it a recipe you’ll want to make again and again. Dive in, savor each sticky bite, and trust me, this will become your go-to comfort meal in no time.
Print
Sticky Maple Soy Chicken Thighs Recipe
- Prep Time: 5 minutes
- Cook Time: 47 minutes
- Total Time: 52 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These Sticky Chicken Thighs are a perfect balance of savory and sweet, featuring a glossy maple syrup glaze with soy sauce, garlic, and Dijon mustard. Juicy bone-in, skin-on chicken thighs are oven-roasted to crispy perfection and then brushed with a sticky, flavorful sauce. This easy recipe is ideal for a weeknight dinner or casual get-together, delivering hearty, comforting flavors with minimal prep.
Ingredients
Chicken
- 8 bone-in skin-on chicken thighs
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Sticky Sauce
- 1 tablespoon butter
- 2 cloves garlic, minced
- ½ cup maple syrup
- ¼ cup soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with foil or parchment paper and spray generously with nonstick cooking spray to prevent sticking.
- Prepare Chicken: Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides with kosher salt and black pepper. Arrange the thighs skin-side up on the prepared baking sheet.
- Bake Chicken: Place the baking sheet in the preheated oven and bake the chicken thighs for 35 minutes to cook through and crisp the skin.
- Make Sauce: While the chicken is baking, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant without browning.
- Add Sauce Ingredients: Whisk in the maple syrup, soy sauce, apple cider vinegar, Dijon mustard, and cornstarch. Bring the mixture to a low boil, whisking continuously until the sauce thickens slightly, about 3 minutes. Remove from heat and set aside one-third of the sauce for serving.
- Flip and Glaze Chicken: Remove the chicken from the oven and flip each thigh over. Brush the underside with a generous amount of the sticky sauce glaze.
- Brush Tops: Flip the chicken thighs back so they’re skin-side up again and brush the tops generously with the remaining maple sauce.
- Final Roast: Return the baking sheet to the oven and roast for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If desired, broil for 2 to 3 minutes at the end to caramelize the glaze further.
- Rest and Serve: Let the chicken rest for 5 minutes before serving. Serve hot with the reserved sticky sauce on the side for dipping or drizzling.
Notes
- Patting the chicken dry is key for crispy skin.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F internal temperature.
- Broiling at the end caramelizes the glaze but watch closely to prevent burning.
- Leftover sauce can be refrigerated and used as a marinade or glaze for other dishes.
- Bone-in thighs have more flavor and stay moist compared to boneless.
