Maple-Soy Chicken Thighs

  • Ready in 1h 45m

  • Serves 4

  • 767 calories

  • 31.05g carbs

You can never have too many main course recipes, so give Maple-Soy Chicken Thighs a try. This recipe makes 4 servings with 767 calories, 48g of protein, and 49g of fat each. For $2.7 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up maple syrup, ginger, lower-sodium soy sauce, and a few other things to make it today. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. From preparation to the plate, this recipe takes about 1 hour and 45 minutes.

10 ingredients

  1. 8 bone-in chicken thighs
  2. 1/2 tsps crushed red pepper
  3. 1 tsp dark sesame oil
  4. 1 tbsp fresh ginger
  5. 2 garlic cloves
  6. 2 tbsps green onions
  7. 2 tbsps lower sodium soy sauce
  8. 1/2 cups maple syrup
  9. 1/4 cups orange juice
  10. 1/2 tsps salt

Instructions

  1. Combine first 7 ingredients in a small bowl, stirring with a whisk.
  2. Place maple mixture in a large zip-top plastic bag.
  3. Add chicken thighs to bag; seal. Marinate in refrigerator 1 hour.
  4. Preheat oven to 37
  5. Remove chicken from bag, reserving marinade.
  6. Place marinade in a small saucepan over medium-high heat; bring to a boil. Cook until marinade reduces to 1/4 cup (about 5 minutes). Arrange chicken in a single layer on a foil-lined baking sheet. Baste with 2 tablespoons maple mixture; sprinkle evenly with salt.
  7. Bake chicken at 375 for 20 minutes. Turn chicken over; baste with remaining 2 tablespoons maple mixture.
  8. Bake 15 minutes or until chicken is done; sprinkle with onions.
Maple-Soy Chicken Thighs

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