Maple Glazed Chicken Thighs |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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While chicken breasts are a staple for me, I enjoy the deeper flavors imparted by thighs. This is a recipe I modified from Eating Well magazine that pairs that richness with a slightly sweet flavorful marinade and sauce. These are fabulous when marinated overnight, but you can go a short as two hours. The thighs can be cooked on an indoor or outdoor grill or broiled. Ingredients:
4 skinless chicken thighs or 4 boneless skinless chicken thighs, all visible fat removed |
3 tablespoons pure maple syrup |
3 tablespoons reduced sodium soy sauce |
1 tablespoon lemon juice |
1 garlic clove, minced (medium sized) |
1 1/2 teaspoons minced fresh ginger |
1/4 teaspoon fresh ground pepper |
1 dash cayenne pepper (optional) |
Directions:
1. Mix together all ingredients save the thighs in a resealable bag or non reactive container. Add thighs and seal. Marinade in the fridge for 2 to 24 hours.
2. When ready to cook, prepare the cooking surface with a light coating of cooking spray. Remove the thighs from the marinade removing any excess.
3. Place thighs on the grill and cook for 4 to 6 minutes per side or until a thermometer registers 165 degrees. Actual cooking time will vary depending on the type of grill chosen. Remove chicken to a serving plate.
4. Place the marinade in a small sauce pan over medium heat and bring to a boil. Reduce temperature to a low simmer and cook for 3 to 5 minutes.
5. Generously brush the chicken with the sauce and serve.
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