These juicy garlic maple chicken thighs are enough to make anyone’s mouth water! The flavors are sweet, garlicky, peppery, and all around delicious. And, it takes less than 20 minutes of hands-on time in the kitchen. You’ll never believe how easy it is!
When I made these the other day, my husband said “that was absolutely the best chicken I’ve ever had in my entire life!” I enjoyed the high complement, and honestly agree with him!
Sometimes, when I come up with recipes on a whim in the kitchen, it pays off big time. I normally just dump and taste, but this time I measured so I could share it with you. I hope you enjoy!
Supplies Used
- Cast iron skillet: You can use the size that fits all of your chicken thighs. I used my 12” skillet even though I only made four thighs this time. If you don’t have cast iron, you can use an oven-safe stainless skillet instead.
- Tongs: Tongs are helpful for easily turning the chicken over.
- Spatula: A spatula is used for stirring the butter and making the glaze.
Ingredients
- Chicken thighs: Bone in, skin on. I used four thighs for this batch, but you can use however many you’d like. Just scale the sauce amounts up as needed.
- Salted butter
- Garlic: Peeled and minced.
- Salt and fresh-cracked pepper
- Maple syrup: I use organic pure maple syrup.
Directions
Preheat the oven to 375 degrees.
Using a paper towel, pat the skin of the chicken thighs dry, then set aside. This helps them to crisp up better!
In the cast iron skillet, heat butter over medium heat, stirring constantly, until slightly browned. This takes about 5 minutes.
Add minced garlic, and stir constantly until the garlic is fragrant, about 30 seconds.
Place the chicken thighs, skin side down into the skillet. Allow the skins to sear for about 6-10 minutes, until crisp. To prevent sticking, do not move the thighs until you think they are done.
Use tongs to flip each thigh over. Sprinkle the entire skillet with salt and a generous amount of fresh-cracked pepper to taste.
Place the entire skillet into the oven, and bake until the chicken thighs are cooked through. This typically takes about 20-25 minutes. Use a thermometer to insure that the internal temperature reaches at least 165 degrees F.
Once the thighs are cooked through, remove them from the skillet, and pour in the maple syrup. Use the spatula to stir the pan sauce, making sure to salvage any little garlic and chicken bits off the bottom of the pan.
Spoon the pan sauce over the chicken thighs, and enjoy!
Leftovers can be stored in the fridge for up to 3-4 days.
Pairs Well With
These garlic maple chicken thighs pair well with:
- My Same-Day Sourdough Rolls
- Loaded baked sweet potato (no judging my marshmallows, it counts as dessert too, okay?!), or regular baked or mashed potatoes
- Brussels sprouts, green beans, or other more bitter greens
- Roasted carrots, broccoli, or other vegetables
- Side salad
Garlic Maple Chicken Thighs
Course: Natural Food4-6
servings20
minutes25
minutes355
kcalThese juicy garlic maple chicken thighs are enough to make anyone’s mouth water! The flavors are sweet, garlicky, peppery, and all around delicious. And, it takes less than 20 minutes of hands-on time in the kitchen!
Ingredients
4-6 chicken thighs, bone in and skin on
8 cloves of garlic, peeled and minced
3 tbsp. salted butter
Salt and fresh-cracked pepper, to taste
1/4 cup pure maple syrup
Directions
- Preheat the oven to 375 degrees.
- Using a paper towel, pat the skin of the chicken thighs dry, then set aside. This helps them to crisp up better!
- In the cast iron skillet, heat butter over medium heat, stirring constantly, until slightly browned. This takes about 5 minutes. Add minced garlic, and stir constantly until the garlic is fragrant, about 30 seconds.
- Place the chicken thighs, skin side down into the skillet. Allow the skins to sear for about 6-10 minutes, until crisp.
- Once crisp, flip each thigh over. Sprinkle the entire skillet with salt and a generous amount of fresh-cracked pepper, to taste.
- Place the entire skillet into the oven, and bake until the chicken thighs are cooked through. This typically takes about 20-25 minutes. Use a thermometer to insure that the internal temperature reaches at least 165 degrees F.
- Once the thighs are cooked through, remove them from the skillet, and pour in the maple syrup. Use the spatula to stir the pan sauce, making sure to salvage any little garlic and chicken bits off the bottom of the pan.
- Spoon the pan sauce over the chicken thighs, and enjoy!
Notes
- Approximate Nutritional Information: Serving Size 1 Chicken Thigh With Sauce: 355 calories, 12g carbs, 26g fats, 19g protein, 263mg sodium, 10g sugars
- Leftovers can be stored in the fridge for up to 3-4 days.
