Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1.5 pounds)
- 3 tablespoons pure maple syrup (grade A dark or amber works best for rich flavor)
- 4 garlic cloves, minced
- 2 tablespoons soy sauce (or tamari for gluten-free option)
- 1 tablespoon apple cider vinegar (or white wine vinegar as a substitute)
- 1 tablespoon olive oil (extra virgin preferred)
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt (adjust to taste)
- Fresh thyme sprigs or chopped parsley for garnish (optional)
Instructions
- Start by patting the chicken thighs dry with paper towels. This simple step helps the marinade cling better and promotes a beautiful sear. Growing up, Nonna Rosa always said, “Dry chicken cooks better, just like dry hands knead dough better!”
- In a medium bowl, whisk together the maple syrup, minced garlic, soy sauce, apple cider vinegar, olive oil, smoked paprika, salt, and pepper until combined. This marinade is the heart of the dish—sweet, tangy, and savory all at once.
- Place the chicken thighs in a resealable plastic bag or a shallow dish, pour the marinade over the chicken, and gently massage to coat evenly. Let this rest for at least 30 minutes at room temperature, or up to 2 hours in the fridge for deeper flavor. I often prep this in the morning to let the flavors develop by dinnertime.
- Preheat your oven to 400°F (200°C). Meanwhile, heat a large oven-proof skillet over medium-high heat. When hot, add a touch of olive oil to coat the pan.
- Remove the chicken from the marinade (reserve the marinade) and place the thighs skin-side down (if using skin-on) or just flat side down in the skillet. Sear without moving for about 4-5 minutes, until the chicken develops a gorgeous golden crust. This step reminds me of the many evenings I spent in Italian kitchens, where patience at the stove always meant a better dish.
- Flip the chicken and cook the other side for 3 minutes. Then pour the reserved marinade over the chicken and transfer the skillet to the oven. Bake for 15-20 minutes until the chicken is cooked through (internal temperature should read 165°F/75°C).
- Once out of the oven, let the chicken rest for 5 minutes in the skillet to allow the juices to redistribute and the sauce to thicken slightly. If you prefer a thicker glaze, you can simmer the sauce on the stovetop for a couple of minutes before serving.
- Garnish with fresh thyme or parsley, and serve warm. Watching my daughters’ eyes light up when I bring this to the table is one of those small, beautiful moments I cherish deeply.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
