Oven Baked Maple-Soy Chicken Thighs

Linda Dalton

By
@Stripey

This recipe is from the August 2012 issue of Cooking Light. It's by Julianna Grimes and Hannah Klinger and is featured in the Budget Cooking section of the magazine. Not only is it wallet friendly, but after the marinade combines with the chicken for one hour, it's a quick fix with an easy clean up. I followed their recipe precicely and added my own little twist at the end with the "hint of maple" brown rice I served as a side.

Rating:
★★★★★ 1 vote
Comments:
Prep:
1 Hr 15 Min
Cook:
35 Min
Method:
Bake

Ingredients

1/2 c
maple syrup
1/4 c
fresh orange juice
2 Tbsp
soy sauce, low sodium
1 Tbsp
grated ginger
1 tsp
dark sesame oil
1/2 tsp
crushed red pepper flakes
2 clove
grated garlic
8
bone-in chicken thighs skinned
1/2 tsp
kosher salt
2 Tbsp
scallions sliced for garnish

BROWN RICE WITH COOKED EDAMAME

1 c
uncooked uncle ben's instant brown rice
1 3/4 c
water
2 Tbsp
butter
1 Tbsp
cooked maple-soy marinade
1/3 c
cooked edamame

Step-By-Step

1To make the marinade combine the first seven ingredients in a small bowl, stirring with a whisk. Place marinade in a large zip lock bag and seal. Refrigerate and marinate chicken for 1 hour.
2Remove chicken from the bag, pouring marinade into a small saucepan. Place saucepan over medium-high heat and bring to a boil. While you're making the sauce, pre heat oven to 375 degrees.
3Cook until marinade reduces to about 1/4 cup (about 5-8 minutes). You'll notice that it thickens a bit. I let mine sit off the heat a few minutes longer to allow it to thicken even more. It becomes gooey and rich.
4Arrange chicken in a single layer on a foil-lined baking sheet and baste with 2 T of cooked marinade. Sprinkle with salt. I baked mine in 2 8x8 inch pans.
5Bake chicken for 20 minutes. Turn over and add 2 more T of maple-soy mixture. Bake 15 minutes more or until chicken is done. Let cool a bit and sprinkle with chopped scallions and serve with maple-soy edamame rice.
6To make the rice measure 1 cup of instant rice, 1-3/4 cups of water, 2 T butter and about 1 T leftover marinade. Add to medium size saucepan. Bring the rice mixture to a boil, reduce heat to low and cover. Simmer 10-12 minutes until water is absorbed. Add a handful of cooked edamame, fluff with fork and serve with chicken. Yummy. Thanks Cooking Light!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, Healthy