Maple-Soy Chicken Thighs Recipe (2024)

Love this recipe and make it frequently. We call it our candy chicken because of the caramelization. The only thing we do different is we use bone-in, skin-on chicken thighs and we marinate chicken overnight and bake skin side down for 20 mins and skin side up for 20 mins.

I made the recipe exactly as printed except that I grilled the chicken instead of baking it. The sauce was so perfect and delicious. The couscous side was ok but I also had roasted root veggies as the vegetable and it was truly a meal I would serve to guests.

I marinated overnight, used half OJ half lemon juice, reduced the amount of maple syrup, and the result was a very pleasant blend of flavor. Will definitely make it again.

Okay, but would not make again because there are recipes with a similar profile but a brighter taste. Looks very sweet as written, so I cut the maple syrup in half and also used 1/2 lime juice and 1/2 orange juice. The chicken was tender, the cooking times were right, but we just like a more pronounced tangy flavor than this one delivered. Perhaps if I'd added sriracha or some jerk-style seasoning mixture, that might have perked this up. Served with roasted sweet potatoes & red onions and a green salad.

My guys really liked this recipe. I made per the directions, had a little less maple syrup and used clementine's for the OJ. We had a happy accident with this dish. I had planned to served the dish with oven roasted broccoli. I had it all cut up with EVOO and salt and pepper all ready to throw in the oven. I left my husband with this recipe and directions to put the broccoli in the oven with the chicken. He put the thighs and the broccoli on the same sheet and baked together. That was the BEST broccoli we ever had and only one pan to clean up! Try it!

Have made this twice now: I used boneless thighs the first time and then combination of boneless thighs and boneless sliced breast--both worked great. Marinaded all day in the fridge since I put it together in the morning. Found I needed to reduce the sauce longer than recipe suggested in order to get the right consistency. Served with quinoa and salad for a great meal!

Just made these last night - pretty time consuming for the marinade and the cook time though it's "hands off" I still wasn't impressed with the prep on this one. All the ingredients in the marinade profile seemed so distinct on our chicken; there was not a harmony in flavors, which made us both feel that it actually didn't taste good in some bites (i.e. - too sweet, too gingery, too medicinal from the citrus and soy). After forcing this meal down, I promptly tossed this recipe - we won't be making again...

This was easy to make and the flavor was ok. My husband liked it but I found it too sweet without being balanced. It needed a bit more citrus flavor I think. Maybe some grated orange peel would have helped, or a bit of lime juice along with the orange juice. Also, I like the idea some had about grilling it. If I make it again, I'll try finishing it in the gas broiler.

This is a great recipe,I put the marinade in a ziplock bag with frozen skinless/boneless chicken thighs, put it in the fridge and let it marinate for the day. Took it out about 1/2 hour before I cooked it and it was AMAZING! Rave reviews! It's a keeper!

Was nice.

I didn't have a problem with the 1 hour marinade and flavor, but I did need to put the thighs under the broiler for a few minutes to caramelize the sauce, which, by the way, is absolutely fantastic. We adored the chicken. You can read my full review at: http://bit.ly/QSNHNA

The thought of turning on my oven in this August heat makes me feel like passing out, so I cooked these in my Deep Covered Baker in the microwave for 14 minutes. Marinated these for 2 hours and thought they were full of flavor and we even enjoyed the cous cous side dish.

Full of flavor and very juicy! I agree with all the other reviews though, you must marinate it a little longer to truly get the flavor all the way through. That being said, my 4 and 6 year old were licking their fingers with this, so it's definitely a keeper in my book!

I marinated for about 2.5 hours and cooked them on our wood fire grill. I put them on the grill top side down and cooked while I reduced the marinated on my stove in the kitchen. I turned the thighs over, brushed them with glaze and let them finish cooking. Very tasty and full of flavor.

Yum, the family gobbled them down. I need to marinate them longer though, 1 hour is definitely not enough. Served with roasted garlic couscous and steamed broccoli.

Great recipe! We marinated chicken legs overnight and used ground ginger instead of fresh. Otherwise, followed recipe exactly and came out yummy and super easy.

This recipe is excellent. Flavorful and fresh tasting. We grilled our chicken but reduced the marinade according to the recipe and basted with the reduction. Wouldn't change a thing!

Pretty good change up for grilled thighs; used frozen oj concentrate which ups the citrus taste and balance the sweetness of the syrup. Also added a few extra red pepper flakes, just because we like the heat. Served with oven roasted baby yukon gold potatoes, fresh english peas (with just a bit of butter!), and a green salad. Used couple of legs and couple of thighs...using up what's in the freezer, and I think the legs were actually better than the thighs this time! Enjoy!

I have not tried this yet, but the marinade is the exact same one created by Robyn Webb, except for one difference: instead of maple syrup, substitute 2 tablespoons sesame oil. This yields an Asian flavor and is fabulous on pan seared tuna steaks.

I loved this recipe. Cooked it on the grill instead of baking. My husband thought it was too sweet (he's not crazy about sweet dishes) so maybe next time I will cut back on maple syrup or could sub lemon juice for OJ. I really liked it though, so will definitely make it again.