Baked Maple Chicken Thighs

 Serves: 12    |     Prep: 5 min     |     Marinade: 30 min-1 hr     |    Cook: 25 min     |     Ready: 30 min (doesn’t include marinating time)


12 chicken thighs (skinless & boneless)
2 T. olive oil
1 tsp. sesame oil
2 T. teriyaki sauce
1 tsp. kosher salt
1/2 tsp. black pepper
2 T. maple syrup
2 T. apple cider vinegar
3 garlic cloves (pressed)
2 T. fresh parsley (finely chopped)


Before serving you can thicken the pan juices with 1 T. corn starch if desired.

Pour pan juices into a saucepan and place over low heat.

Whisk together 3 T. water with 1 T. corn starch in a small bowl.

Slowly add warm pan juices to corn starch mixture adding a couple of T. at a time continuing to whisk to remove all lumps.

Once you have done this a few times, add the corn starch mixture into the saucepan with the warm pan juices. Continue to whisk over low heat until desired thickness and smoothness is reached.

Serve with or over chicken.


Preheat oven to 425F.

Place chicken thighs in a 9″ x 13″ baking dish and set aside.

Mix the rest of the ingredients in a separate bowl only using 1 T. of the parsley. Once combined, pour over the chicken thighs turning them to coat both sides. Cover and let sit at room temperature for 30 minutes to 1 hour.

After marinating, turn chicken once again to coat both sides. Bake for 20-25 minutes or until the the thighs reach about 150F – 155F internal temperature.

Move the baking dish to the top rack and turn on the broiler to high. Broil for a few minutes, constantly watching, until slightly browned.

Remove the thighs from the oven, baste with pan juices and let rest for about 5 minutes. Sprinkle with the remaining chopped parsley. Serve over rice or in lettuce wraps topped with peanuts or walnuts.

This is the Teriyaki Sauce I used.