Maple Thyme Chicken Thighs Recipes

BAKED MAPLE CHICKEN THIGHS

Steps:

• Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Place chicken in the prepared casserole dish and pour remaining marinade on top.
• Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.

MAPLE-THYME CHICKEN THIGHS

Steps:

• In a small bowl, mix the first five ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill chicken, covered, over medium heat 4-5 minutes on each side or until a thermometer reads 170°. Brush frequently with mustard mixture during the last 4 minutes of cooking.

MAPLE-ROASTED CHICKEN THIGHS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with foil.
• Whisk 1 teaspoon olive oil, maple syrup, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Set aside.
• Toss sweet potatoes and Brussels sprouts together in a large bowl with 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Brush chicken with remaining olive oil and sprinkle with remaining salt and pepper. Arrange chicken, smooth sides down, in the center of the prepared pan. Arrange vegetables around chicken.
• Roast in the preheated oven for 15 minutes.
• Turn chicken over; brush it, sweet potatoes, and Brussels sprouts with maple syrup mixture. Continue to roast until potatoes are tender and an instant-read thermometer inserted into thickest parts of the chicken registers 175 degrees F (80 degrees C), about 15 minutes. Sprinkle with pecans and cranberries.

MAPLE THYME GRILLED CHICKEN THIGHS

Steps:

• Trim excess fat from chicken thighs (optional).
• Whisk soy sauce, oil, maple syrup, pepper, thyme, rosemary and garlic together.
• Pour marinade over chicken thighs in a large container or a large zip-top bag. Turn chicken over to coat each piece well.
• Marinate chicken for 30 minutes or more in the refrigerator.
• Heat grill to medium-high heat. Place chicken on the grill over direct heat for 2-3 minutes per side, or until char lines appear and chicken releases from the grill.
• Move chicken to indirect heat (either a top rack or unheated side of the grill) to finish cooking, until internal temperature of the chicken reaches 165°F, about 5-10 more minutes.
• Remove chicken from the grill and serve.

MAPLE ROAST CHICKEN WITH POTATOES & THYME

Steps:

• Heat oven to 200C/fan 180C/gas 6. Mix the potatoes, onions, all but 2 garlic cloves and half the oil in a large roasting tin with seasoning to taste. Roast for 15 mins.
• Meanwhile crush the remaining garlic and mix with the maple syrup, mustard, remaining oil and seasoning to taste.
• Toss the pepper, courgettes and thyme with the potatoes, then arrange the chicken portions on top and brush liberally with the maple syrup mixture. Roast for 45 mins to 1 hr until the chicken is golden and sticky and the vegetables are tender. Serve with rocket or green beans.

MAPLE-BUTTER ROASTED CHICKEN

Steps:

• 1. Preheat oven to 350 degrees F. Mix softened butter, maple syrup, and chopped thyme into a paste.
• 2. Place chicken into a roasting pan and stuff cavity with lemon and all but the 4 sprigs of thyme.
• 3. Loosen the skin on the chicken breast and thighs.
• 4. Spread half of the butter mixture under the skin.
• 5. Fold the wings under the chicken and tie the drumsticks together. Rub the remainder of the butter mixture on top of chicken that has been seasoned with salt and pepper.
• 6. Roast the chicken until a thermometer, inserted into the thickest part of the thigh, registers 165 degrees F (approximately 1.5 hours).
• 7. Remove chicken, cover loosely with foil and let it rest for 10-15 minutes.
• 8. Carve chicken and garnish with the remaining thyme sprigs.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.