MAPLE GARLIC GLAZED CHICKEN
These Maple Garlic Glazed Chicken Thighs are absolutely delicious. Easy to make and loaded in flavor, this dish will quickly become a favorite. We made these with potatoes to make this even a quicker, more complete meal. This is a versatile dish as you can use any cut of chicken you prefer, but you will have to adjust the cooking time.
Maple Garlic Glazed Chicken Ingredients Needed:
Butter
Skinless Boneless Chicken Thighs
Salt
Pepper
Minced Garlic
White Onion
Red Potatoes
Maple Syrup
Soy Sauce
Apple Cider Vinegar
We love this dish because it’s delicious and easy to prepare with all simple ingredients. You can also use yellow potatoes instead of red. Use any cut of chicken you like; just use a meat thermometer to make sure the internal temperature reaches 165 degrees.
If you don’t want to add potatoes to this dish, then leave them out. You could easily add a salad of any kind to this to make a great meal. We love this broccoli salad as a side dish. It’s easy to make and keeps well.
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Maple Garlic Glazed Chicken
Ingredients
- 3 teaspoons of butter divided
- 4-5 boneless and skinless chicken thighs
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 2 tablespoons of minced garlic
- 1/2 cup of diced white onion
- 1/2 lb of bite sized red potatoes quartered
- 1/2 cup of maple syrup
- 1/2 cup of soy sauce
- 1 tablespoon of apple cider vinegar
Instructions
- Preheat oven to 400 degrees.
- In an oven safe skillet, melt 1 teaspoon of butter over medium to high heat. Salt and pepper chicken on both sides.
- Place in a skillet and sear for around 2 minutes on each side. Take out of the skillet and set aside.
- Toss garlic, onion, remaining butter, and potatoes into the skillet and saute 5-7 minutes until potatoes are browning a bit.
- Place thighs back into the skillet with the potatoes.
- Mix together maple syrup, soy sauce and apple cider vinegar. Pour sauce over potatoes and chicken.
- Bake chicken for 20-25 minutes or until the chicken registers 165 with a meat thermometer.
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Do you use real maple syrup or like the fake stuff?
We always use real maple syrup Diane.
Can you use chicken breast?
Of course, it may change the cooking time some.
Made this last night and it was delicious! Another Winner!
YAY!! So glad!
Oh, my! This is so good! We loved it. I’ve made it a number of times already. Haven’t changed anything. My husband is now on a low potassium diet, means no potatoes. I’m having a real hard time with that. Any ideas?
You could always leave the potatoes out and serve it over rice.
Thank you
You can soak diced potatoes in water for a couple hours to remove most of the potassium.
We really enjoyed this recipe. I will definitely make it again.
This is easy to make and very delicious. I will definitely be making this again. I like the sweetness from the maple syrup. The only change I made was to use a little less garlic because I was serving it to a friend and wasn’t sure how much garlic they would like. I added the garlic towards the end of the sauté time because I tend to burn garlic. Otherwise I followed the recipe exactly and served it with the suggested Broccoli Salad which was also delicious.
So glad it was a hit for you!
I want to triple or quadruple the recipe for a church supper. Will piling up the chicken in a cast iron, 6 qt pot be ok? It looks so darn good!
You can always give that a try, just want to make sure the chicken reaches the correct internal temperature.
When you put this in the oven did you cover it?
No, you do not cover it.
Thank you for bringing that to my attention! I fixed the recipe.
The maple glaze chicken sounds good. what temp do you put the oven on?
So sorry.. its been fixed.. 400 degrees.