Maple Glazed Chicken Thighs

Maple Glazed Chicken Thighs bring together comforting sweetness and savory depth in one effortless, crowd-pleasing dish. With that said, this recipe balances rich maple syrup with Dijon mustard and warm spices, creating a glossy glaze that roasts beautifully every time. While the oven does the work, the chicken turns juicy inside, and meanwhile, the skin becomes deeply caramelized and irresistible.

Additionally, maple syrup has long been used in North American cooking, especially in savory dishes where sweetness enhances natural flavors rather than overpowering them. Over time, it became a staple glaze for meats thanks to its ability to caramelize quickly at high heat.

Because chicken thighs stay tender and flavorful, this recipe works perfectly for both weeknight dinners and casual entertaining. Furthermore, the glaze requires just a few pantry ingredients, which makes preparation simple yet impressive. Whether served with roasted vegetables or a fresh salad, this dish feels cozy, elevated, and completely timeless.

Recipe Yield: 4 servings

INGREDIENTS

1½ lb bone-in, skin-on chicken thighs
¼ cup pure maple syrup
2 tbsp Dijon mustard
1½ tbsp olive oil
1 tbsp apple cider vinegar
2 cloves garlic, minced
¾ tsp kosher salt
½ tsp black pepper
½ tsp smoked paprika
¼ tsp dried thyme
Optional: fresh thyme or parsley, for garnish

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 400°F. Meanwhile, lightly grease an oven-safe baking dish and set aside.

2. Make the maple glaze:
In a bowl, whisk maple syrup, Dijon mustard, olive oil, apple cider vinegar, garlic, salt, pepper, smoked paprika, and thyme until smooth and glossy.

3. Season the chicken:
Pat chicken thighs dry thoroughly. Then, arrange them skin-side up in the prepared dish, leaving space between each piece.

4. Glaze generously:
Brush the maple glaze evenly over each thigh, making sure to coat the skin well. Reserve a small amount for later.

5. Roast to perfection:
Bake uncovered for 30 minutes. Then, remove from oven and brush with remaining glaze.

6. Finish and caramelize:
Return to oven for 10–15 minutes, until skin is deeply golden and internal temperature reaches 165°F.

7. Rest and serve:
Let chicken rest 5 minutes. Finally, garnish lightly with fresh herbs and serve warm.

Helpful Tips to Perfect This Recipe

• Crispier Skin, Always: Drying the chicken thoroughly first allows the glaze to caramelize instead of steaming, which dramatically improves texture.
• Balanced Sweetness: Because maple syrup varies in intensity, Dijon mustard and vinegar keep the glaze rich yet savory, never overly sweet.
• Make-Ahead Friendly: The glaze can be mixed up to 3 days ahead, which saves time while deepening flavor.