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Ingredients
- 1/2 cup maple syrup
- 1/4 cup fresh orange juice
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon grated peeled fresh ginger
- 1 teaspoon dark sesame oil
- 1/2 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 8 bone-in chicken thighs, skinned
- 1/2 teaspoon salt
- 2 tablespoons sliced green onions
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
1. Combine first 7 ingredients in a small bowl, stirring with a whisk. Place maple mixture in a large zip-top plastic bag. Add chicken thighs to bag; seal. Marinate in refrigerator 1 hour.
2. Preheat oven to 375°.
3. Remove chicken from bag, reserving marinade. Place marinade in a small saucepan over medium-high heat; bring to a boil. Cook until marinade reduces to 1/4 cup (about 5 minutes). Arrange chicken in a single layer on a foil-lined baking sheet. Baste with 2 tablespoons maple mixture; sprinkle evenly with salt. Bake chicken at 375° for 20 minutes. Turn chicken over; baste with remaining 2 tablespoons maple mixture. Bake 15 minutes or until chicken is done; sprinkle with onions.
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