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
Scale
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.
