Oven Baked Maple-Soy Chicken Thighs

Linda Dalton


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.


★★★★★ 1 vote

1 Hr 15 Min
35 Min


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  • 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

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

How to Make Oven Baked Maple-Soy Chicken Thighs


  1. To 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.
  2. Remove 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.
  3. Cook 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.
  4. Arrange 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.
  5. Bake 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.
  6. To 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!

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About Oven Baked Maple-Soy Chicken Thighs

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

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