Easy Chicken Recipes | Maple Soy Chicken Thighs

Before we left on our trip, The Girl and I pulled out a hidden stash {we are sooo sneaky!} of goodies for the boys as well as made them a few things to eat while we are away… You know, so they don’t stave to death because they don’t know how to open a box of mac and cheese or peel a carrot.

I spotted this recipe for Maple – Soy Chicken thighs in a recent issue of Cooking Light magazine while I was at the dentist. And although I didn’t have all the ingredients the recipe called for, this chicken rocked!  Plus, it made the kitchen smell good too.

Here is the recipe as I made it.


1/2 cup maple syrup
1/4 cup fresh orange juice
2 tablespoons soy sauce
2 teaspoons dark olive oil
1/2 teaspoon crushed red pepper
2 garlic cloves, minced
8 bone-in chicken thighs, skinned
1/2 teaspoon salt
1/4 teaspoon pepper


Combine the first 6 ingredients in a bowl and stir with a whisk. Place chicken thighs and maple mixture in a large zip baggie and zip closed. Marinate in the refrigerator for 1 hour.

Preheat oven to 375 degrees.

Remove chicken from the bag, and place it on a lined baking sheet. Baste the chicken with 1 teaspoon of remaining marinade mixture and sprinkle with salt and pepper.  Bake chicken at 375 for 25 minutes. Turn chicken over; baste with remaining 1 tablespoon of  maple mixture and bake and additional 15 to 20 minutes or until the chicken is done.  Serve with a side of rice.

Have you ever thumbed through a Cooking Light Annual recipe book before? Well, they are awesome.  Each year they publish a book of all the recipes from the previous years magazines in one handy dandy book.  The 2012 edition Cooking Light Annual Recipes 2012 is currently on sale for $22.71.  Yay!

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  1. Debbie says

    That looks so good! Have you ever tried freezing it at the marinating stage? How did it work… Or would you freeze it at a different stage? Thanks again for another awesome recipe! :)

  2. Jennifer says

    Omg–made this per instructions (except I forgot the salt and pepper) and it wasn’t so exciting. Chicken poured juices and kinda made a watered down braising situation… But THEN I made it again the same week, using boneless skinless thigh cut into strips. I marinated and then cooked it stovetop (I messed up and added the S&P to the marinade). OMG!!! Crazy good. I recommend boneless meat for this method as the sugars were starting to caramelize by the time the meat was done. Longer would have started burning. Then I cooked the marinade separately (to kill germies) and added a bit of cornstarch/water. Freaking awesome!!!!

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