These Maple Garlic Glazed Chicken Thighs are absolutely delicious. Easy to make and loaded in flavor, this dish will quickly become a favorite. We made these with potatoes to make this even a quicker, more complete meal. This is a versatile dish as you can use any cut of chicken you prefer, but you will have to adjust the cooking time.
Maple Garlic Glazed Chicken Ingredients Needed:
Skinless Boneless Chicken Thighs
Apple Cider Vinegar
We love this dish because it’s delicious and easy to prepare with all simple ingredients. You can also use yellow potatoes instead of red. Use any cut of chicken you like; just use a meat thermometer to make sure the internal temperature reaches 165 degrees.
If you don’t want to add potatoes to this dish, then leave them out. You could easily add a salad of any kind to this to make a great meal. We love this broccoli salad as a side dish. It’s easy to make and keeps well.
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Maple Garlic Glazed Chicken
This Maple Garlic Glazed Chicken is so easy and so good!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American, southern
Keyword: Maple Garlic Glazed Chicken
Servings: 4 servings
Author: The Southern Lady Cooks
- 3 teaspoons of butter divided
- 4-5 boneless and skinless chicken thighs
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 2 tablespoons of minced garlic
- 1/2 cup of diced white onion
- 1/2 lb of bite sized red potatoes quartered
- 1/2 cup of maple syrup
- 1/2 cup of soy sauce
- 1 tablespoon of apple cider vinegar
In an oven safe skillet, melt 1 teaspoon of butter over medium to high heat. Salt and pepper chicken on both sides.
Place in a skillet and sear for around 2 minutes on each side. Take out of the skillet and set aside.
Toss garlic, onion and potatoes into the skillet and saute 5-7 minutes until potatoes are browning a bit.
Place thighs back into the skillet with the potatoes.
Mix together maple syrup, soy sauce and apple cider vinegar. Pour sauce over potatoes and chicken.
Bake chicken for 20-25 minutes or until the chicken registers 165 with a meat thermometer.
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