Maple-Glazed Chicken Thighs
Maple-Glazed Chicken Thighs
Open in full-screen mode

Maple-Glazed Chicken Thighs

30 MIN
1 H



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  2. In a skillet, brown the chicken thighs in the oil on both sides. Season with salt. Place the chicken thighs in a large baking dish. Bake for 10 minutes.
  3. Remove some fat from the skillet, if desired, and brown the onion and garlic. Add the maple syrup and cinnamon. Bring to a boil and reduce by half. Add the soy sauce, sesame oil, pepper and sambal oelek. Pour over the chicken and bake for an additional 40 minutes or until the meat falls off the bone. Baste frequently during cooking.
  4. Remove the chicken thighs from the baking dish and keep warm. Pour the drippings in the skillet and reduce by half or until syrupy. Pour over the chicken pieces before serving.
  5. Serve with rice or mashed potatoes and a green vegetable such as broccoli stems sautéed in butter.


Do like me and rediscover the broccoli stems that were long reserved only for soups. To prepare them, peel their thick first layer off with a peeler. Note that it is important to remove it, as it's the toughest part of this vegetable. Once this step is completed, cut into sticks and blanch them. They can be eaten as is or sautéed in butter. It's really delicious. Furthermore, I now leave the florets for my daughters, I eat the stem ... no more bickering over dinner!


  1. Excellent! Great flavour, easy to prepare. A wonderful dish to prepare in advance for a large group of guests..

  2. Just finished making these and they are great! I could drink the sauce :) The only thing I added was grated fresh ginger because I had it in the freezer and I knew it would go amazingly well with it! DELICIOUS!!! Thank you for this recipe!

  3. Can't wait to make this tomorrow for lunch!!!!

  4. AMAZING! Big it with every family member....easy to prepare. Served it over rice.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.