Spicy Maple Soy Chicken (Printable Version)
Tender, caramelized chicken thighs glazed with maple, soy, garlic and chili — sweet, spicy, and ready in 40 minutes.
# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken thighs
→ Marinade and Glaze
02 - 3 tablespoons maple syrup
03 - 2 tablespoons low-sodium soy sauce
04 - 1 tablespoon sriracha or chili garlic sauce
05 - 1 tablespoon rice vinegar
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon freshly ground black pepper
→ Garnish
10 - 1 tablespoon sesame seeds
11 - 2 green onions, thinly sliced
# Directions:
01 - In a mixing bowl, whisk together the maple syrup, soy sauce, sriracha, rice vinegar, minced garlic, grated ginger, olive oil, and black pepper until fully combined.
02 - Add the chicken thighs to the bowl, turning to coat evenly. Let the chicken rest in the marinade for at least 15 minutes at room temperature, or cover and refrigerate for up to 2 hours for deeper flavor penetration.
03 - Preheat the oven to 400°F or set a grill to medium-high heat.
04 - Place the marinated chicken thighs on a parchment-lined baking sheet or directly onto the preheated grill grates. Brush generously with any remaining marinade from the bowl.
05 - Bake or grill for 25 to 30 minutes, turning once halfway through, until the chicken is cooked through and the glaze has caramelized. The internal temperature should reach 165°F when checked with a food thermometer.
06 - While the chicken cooks, pour any leftover marinade into a small saucepan. Bring to a boil and simmer until slightly reduced and syrupy, then drizzle over the finished chicken.
07 - Transfer the chicken to a serving platter, drizzle with the reduced sauce, and sprinkle with sesame seeds and sliced green onions. Serve hot alongside steamed rice, quinoa, or vegetables.
# Expert Hints:
01 -
- The maple and sriracha combo creates a sticky caramelized crust that tastes like you spent hours when you barely spent ten minutes prepping.
- It uses one bowl and one pan, which means cleanup is almost nonexistent and that alone is worth celebrating.
02 -
- Never reuse the raw marinade as a finishing sauce without boiling it first because it has been in contact with raw chicken.
- If you reduce the sauce too far it will burn quickly due to the sugar content, so watch it closely during the last minute.
03 -
- Pat the chicken thighs dry with a paper towel before marinating so the glaze adheres better and you get a deeper caramelized crust.
- If using a grill, oil the grates well because the maple syrup will stick and char faster than you expect on an unseasoned surface.