Spicy Maple Soy Chicken (Printable Version)
Tender chicken thighs glazed with maple, soy, garlic and chili for a quick, sweet-spicy weeknight main.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs
→ Marinade & Sauce
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
→ Garnishes
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 well combined.
02 - Add the chicken thighs to the marinade, turning to coat evenly. Let sit at room temperature for at least 15 minutes, or 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 tray or directly onto the preheated grill grates. Brush 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. Verify the internal temperature reaches 165°F with a food thermometer.
06 - While the chicken cooks, pour any leftover marinade into a small saucepan. Bring to a boil and reduce until slightly thickened, then drizzle over the cooked chicken before serving.
07 - Sprinkle the finished chicken with sesame seeds and sliced green onions. Serve hot alongside steamed rice, quinoa, or vegetables.
# Expert Tips:
01 -
- The sweet and spicy balance is genuinely addictive, and you will catch yourself licking the spoon.
- It works beautifully for meal prep because the flavors deepen overnight in the fridge.
02 -
- The marinade can burn fast because of the sugar content, so keep an eye on it during the last five minutes of cooking.
- Boiling the leftover marinade before drizzling it is essential since it touched raw chicken and needs to be fully cooked through.
03 -
- Pat the chicken dry before marinating so the glaze actually sticks to the surface instead of sliding off.
- Let the cooked chicken rest for five minutes before slicing so the juices redistribute and every bite stays tender.