Updated: Mar 26, 2020
Chicken thighs are a great protein option for if you fear undercooking your meat. The best part about chicken thighs is that you can overcook them and they'll be as juicy and flavorful as ever! For this recipe I used boneless skinless chicken thighs for a leaner option which went perfect with this sweet maple marinade... an essential for fall!
Maple Baked Chicken Thighs
Prep time: 1 hour Cook time: 30 minutes | 4 servings
4 medium boneless skinless chicken thighs (~1 lb)
2 tbsp pure maple syrup
1 tbsp low sodium soy sauce
1 tbsp apple cider vinegar
2 cloves garlic, minced
1/2 tsp pumpkin pie spice
1/2 tsp fresh crashed pepper
Combine all ingredients besides chicken in gallon plastic bag.
Add the chicken thighs to the bag and marinate in the fridge at least 1 hour.
Preheat oven to 425. Line a baking sheet with foil and spray with nonstick spray.
Place chicken thighs top side down on the baking sheet.
Bake thighs for 10 minutes.
After 10 minutes, flip thighs over and return to oven. Remove thighs when the juices run clear or an internal temp of 165 is reached, about 10 more minutes.
Allow to rest about 5 minutes before serving alongside these healthy flavor packed smashed potatoes.