Baked Ginger-Maple Chicken Thighs

Name: Baked Ginger-Maple Chicken Thighs
Total time: 75 min
Yield: 2
Ingredients: 1 tbsp olive oil; 1 cup pure maple syrup; 1/2 cup low-sodium soy sauce; 2 tbsp garlic-infused olive oil; 1 tbsp ginger powder; 1 tsp sesame seeds; 1 tsp ground black pepper; 1 tsp ground cayenne pepper; 8 bone-in, skinless chicken thighs; 2 tbsp chopped fresh parsley

Tender chicken thighs are baked in a sticky, sweet-spicy sauce made with maple syrup, soy sauce, and ginger. Served over rice for an easy, flavorful dinner.

Recipe Info

Prep Time

75 min

Difficulty

Easy

Servings

Nutrition

calories306kcal

carbohydrates28g

fat13g

protein20g

Dinner American

Ingredients

1 tbsp olive oil

1 cup pure maple syrup

1/2 cup low-sodium soy sauce

2 tbsp garlic-infused olive oil

1 tbsp ginger powder

1 tsp sesame seeds

1 tsp ground black pepper

1 tsp ground cayenne pepper

8 bone-in, skinless chicken thighs

2 tbsp chopped fresh parsley

Directions

Preheat the oven to 350°F (175°C). Lightly grease a baking dish with 1 tbsp olive oil.

In a bowl, whisk together maple syrup, soy sauce, garlic-infused olive oil, ginger powder, sesame seeds, black pepper, and cayenne pepper.

Place chicken thighs in the prepared baking dish. Pour the maple sauce over top, turning the thighs to coat well. Cover with aluminum foil.

Bake for 40 minutes. Uncover the dish, flip the thighs, and continue baking until a meat thermometer inserted into the center reads 200°F (93°C), about 15 minutes. Flip the thighs again, then sprinkle with parsley.

Let rest for 10 minutes before serving. Best enjoyed over rice.