Spicy Maple Soy Chicken (Printable)

Tender chicken thighs glazed in maple-soy chili, finished with sesame and scallions for a sweet-spicy weeknight.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs

→ Marinade & Glaze

02 - 3 tablespoons maple syrup
03 - 2 tablespoons low-sodium soy sauce
04 - 1 tablespoon sriracha or chili garlic sauce
05 - 1 tablespoon rice vinegar
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon freshly ground black pepper

→ Garnishes

10 - 1 tablespoon sesame seeds
11 - 2 green onions, thinly sliced

# Directions:

01 - In a mixing bowl, whisk together the maple syrup, soy sauce, sriracha, rice vinegar, minced garlic, grated ginger, olive oil, and black pepper until well combined.
02 - Add the chicken thighs to the marinade, turning to coat evenly. Let sit at room temperature for at least 15 minutes, or cover and refrigerate up to 2 hours for deeper flavor penetration.
03 - Preheat the oven to 400°F or set a grill to medium-high heat.
04 - Place the marinated chicken thighs on a parchment-lined baking sheet, or lay them directly on the grill grates. Brush generously with any remaining marinade from the bowl.
05 - Bake or grill for 25 to 30 minutes, turning once halfway through, until the chicken is cooked through and the glaze has caramelized. Verify the internal temperature reaches 165°F using a food thermometer.
06 - If desired, bring any leftover marinade to a boil in a small saucepan and reduce until slightly thickened, then drizzle over the cooked chicken. Sprinkle with sesame seeds and sliced green onions.
07 - Serve hot alongside steamed rice, quinoa, or your favorite vegetables.

# Expert Tips:

01 -
  • The sauce does double duty as both a marinade and a finishing glaze, so you get deep flavor without extra work.
  • It hits that perfect balance between sweet, salty, and spicy that makes you want to go back for seconds.
02 -
  • Boil any leftover marinade separately for at least one minute before using it as a finishing sauce since it had raw chicken in it.
  • The difference between 15 minutes and 2 hours of marinating is noticeable, so plan ahead when you can.
03 -
  • Use a food thermometer and pull the chicken at exactly 165 degrees F because even five extra minutes turns thighs from silky to tough.
  • If using tamari for a gluten free version, add a pinch of sugar since tamari is slightly more bitter than regular soy sauce.

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