Spicy Maple Soy Chicken (Print version)

Sweet-spicy maple and soy glazed chicken thighs—tender, caramelized, and quick enough for busy weeknights.

# What goes in:

→ Meats

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

# Cooking steps:

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 sheet or directly onto the preheated grill grates. Brush generously with any remaining marinade.
05 - Bake or grill for 25 to 30 minutes, turning once halfway through, until the chicken is cooked through with a lightly caramelized exterior and an internal temperature of 165°F.
06 - If desired, bring any leftover marinade to a rolling boil in a small saucepan and reduce until slightly thickened, then drizzle over the cooked chicken. Garnish with sesame seeds and sliced green onions. Serve hot alongside rice, quinoa, or steamed vegetables.

# Tips from flavorandfeast:

01 -
  • The maple and sriracha combo creates this addictive sweet heat that clings to every bite of chicken like it was meant to be there.
  • It comes together with pantry staples you probably already have, which means no emergency grocery runs on a tired evening.
02 -
  • Do not reuse the leftover marinade as a finishing sauce without boiling it first, since it touched raw chicken and needs to hit a full rolling boil to be safe.
  • If you swap thighs for breasts, start checking for doneness five minutes earlier because leaner meat dries out fast.
03 -
  • Pat the chicken dry before marinating so the glaze adheres instead of sliding off wet skin.
  • Let the cooked chicken rest for five minutes before slicing so the juices redistribute and every bite stays moist.

Return