Description
Flavorful marinated oven baked chicken thighs seasoned with aromatic herbs and a savory maple-soy marinade. This recipe features bone-in, skinless chicken thighs marinated for a tender and juicy result, baked to golden perfection and garnished with fresh green onions for a delicious meal that’s perfect for any occasion.
Ingredients
Units
Scale
For the Chicken Thighs
- 6 to 8 bone-in, skinless chicken thighs (1.5 to 2 pounds total)
- Salt, to taste
- Fresh ground black pepper, to taste
- 1/2 teaspoon smoked or sweet paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
For the Marinade
- 1/4 cup low sodium soy sauce
- 3 tablespoons sugar free maple syrup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 4 cloves garlic, minced
- Sliced green onions, for garnish
Instructions
- Season the chicken thighs. Sprinkle salt and freshly ground black pepper over the chicken thighs to taste. This initial seasoning prepares the meat for layering of additional flavors.
- Apply the herb rub. In a small bowl, mix smoked or sweet paprika, dried thyme, dried basil, and dried rosemary. Rub this seasoning blend evenly over each chicken thigh, ensuring all pieces are well coated for maximum flavor.
- Prepare the baking dish. Place the seasoned chicken thighs in a 9×13 inch baking dish, evenly spaced. Set the dish aside while preparing the marinade.
- Mix the marinade. In a small bowl, whisk together low sodium soy sauce, sugar free maple syrup, Worcestershire sauce, olive oil, apple cider vinegar, and minced garlic until fully combined and smooth.
- Marinate the chicken. Pour the prepared marinade evenly over the chicken thighs in the baking dish. Cover the dish and refrigerate for at least 1 hour, or up to 8 hours, to allow the flavors to penetrate the meat.
- Preheat the oven. Remove the chicken from the refrigerator and let it sit at room temperature while you preheat the oven to 425˚F (220˚C).
- Bake the chicken. Uncover the baking dish and place it in the preheated oven. Bake the chicken thighs for 35 minutes, basting with pan juices halfway through cooking to maintain juiciness and enhance flavor.
- Broil for a golden finish. Turn on the oven broiler and continue baking the chicken for an additional 3 to 4 minutes, or until the tops are golden brown and slightly caramelized.
- Rest the chicken. Remove the chicken thighs from the oven and allow them to rest on the counter for 5 minutes. This resting period helps the juices redistribute, resulting in tender and juicy meat.
- Serve. Serve the chicken thighs with the pan sauce spooned over, garnished with fresh sliced green onions for a bright, fresh contrast.
Notes
- Chicken Thighs: Using bone-in skinless chicken thighs provides a leaner option, but bone-in skin-on thighs yield juicier and more flavorful results.
- Marinating Time: Marinate for at least 1 hour, up to 8 hours. Avoid exceeding 24 hours to prevent the acid in the marinade from breaking down the chicken too much and creating a mushy texture.
- Basting: Basting halfway through baking adds moisture and intensifies flavor, keeping the chicken juicy.
- Temperature Check: Always ensure the internal temperature of cooked chicken reaches 165˚F for safe consumption.
- Resting Time: Rest the cooked chicken for 5 minutes to allow juices to redistribute for optimal moistness.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 chicken thigh (approx. 4 oz cooked)
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 100 mg
