Bake these sweet ‘n salty succulent paleo Maple Garlic Glazed Chicken thighs next time you need a quick and easy dinner.
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Three simple steps to make these juicy Maple Garlic Glazed Chicken Thighs with hints of ginger and garlic: Whisk, marinate and bake. That’s all!
This is an easy 3-step recipe for tasty chicken thighs glazed with a sweet and salty sauce with hints of ginger and garlic.
Is there a more exciting feeling than anticipating a vacation?
I don’t think I would ever want to receive a gift of a surprise trip. To me, preparing for a vacation is half the fun. Researching places to visit, finding the best accommodation, shoe shopping, picking out potential restaurants and concerts, pre-packing, studying metro lines, watching Rick Steves . . . more shoe shopping: so much to do! Denis and I are counting the days until we leave for Europe. We’re busy getting our house and yard ready for the people who will be looking after our home while we’re away.
I tend to “nest” when we’re heading out on a trip. I’m cleaning closets and drawers, tidying garden beds, and today I’m making easy meals for the next few days. This Maple Garlic Glazed Chicken was super quick and easy. Baked in a sweet but salty, succulent garlicky sauce, it has hints of ginger too. Using bone-in, skin-on chicken thighs ensures that the chicken will stay moist and juicy, but you could easily use boneless chicken breasts or thighs too. Just reduce the cooking time.
I used coconut aminos (a soy sauce substitute) to keep this recipe paleo, but you could use soy sauce if you’re not avoiding soy. You’ll find coconut aminos in glass bottles in the international food section of your supermarket or in health food stores.
Whisk, marinate, and bake. That’s it. A simple, 3-step recipe with a short list of ingredients that results in a tasty chicken dinner. No babysitting required. And if you like easy chicken dinners, try this Easy Baked Lemon Chicken or this Easy Thai Baked Chicken, two of the most popular recipes on this blog.
- 6 bone-in skin-on chicken thighs
- 1/4 cup maple syrup
- 2 tbsp coconut aminos or soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp finely minced garlic
- 1 tbsp finely grated fresh ginger
- 1/2 tsp freshly ground black pepper
- Whisk together all marinade ingredients.
Put the chicken in a freezer bag or a marinating container and pour the marinade over. Turn to coat well.
- Refrigerate for at least 2 hours or overnight.
- Preheat oven to 375F.
- Line a baking sheet with foil and lightly coat with oil to prevent sticking.
- Place the chicken parts skin side down on the foil. Bake for 25 minutes. Remove from oven and carefully turn chicken over. Bake for 20 minutes more or until juices run clear and the chicken has reached an internal temperature of 165 degrees.
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