Dinner

Sticky Maple Soy Chicken Thighs Recipe

ByMariam Harutyunyan February 20, 2026February 20, 2026

Introduction

These Sticky Chicken Thighs are a perfect balance of sweet and savory, with a glossy maple-soy glaze that caramelizes beautifully in the oven. Easy to prepare and packed with flavor, they make a comforting weeknight dinner that the whole family will enjoy.

A white oval plate holds a stack of seven grilled chicken thighs. The chicken skin is covered in a shiny, sticky glaze with dark charred spots, giving a mix of deep orange-red and black colors. Thin, fresh green onion slices are scattered on top, adding bright green accents. To the side, a silver fork rests partially on the plate. In the background, there is a bowl of fluffy white rice and a small wooden dish filled with more sliced green onions. The setting is on a white marbled texture with a gray cloth nearby and a small bowl of sesame seeds at the bottom. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 bone-in skin-on chicken thighs
½ teaspoon kosher salt

½ teaspoon black pepper
1 tablespoon butter

2 cloves garlic, minced
½ cup maple syrup

¼ cup soy sauce
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard

1 tablespoon cornstarch

Instructions

Step 1: Preheat the oven to 400°F. Line a large rimmed baking sheet with foil or parchment and spray generously with nonstick spray.
Step 2: Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper, then place them skin-side up on the prepared baking sheet. Bake for 35 minutes.

Step 3: Meanwhile, in a small saucepan, melt the butter over medium heat. Add the minced garlic and cook just until fragrant, about 1 minute.
Step 4: Whisk in the maple syrup, soy sauce, apple cider vinegar, Dijon mustard, and cornstarch. Bring to a low boil over medium heat and continue whisking until the sauce thickens, about 3 minutes. Remove from heat and set aside one-third of the sauce for serving.
Step 5: Remove the baking sheet from the oven and flip each chicken thigh. Brush the underside with the maple sauce.

Step 6: Flip the chicken thighs again and brush the tops generously with the remaining maple sauce.
Step 7: Return the pan to the oven and roast for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F. For extra caramelization, broil for 2 to 3 minutes if desired.
Step 8: Let the chicken rest for 5 minutes before serving. Serve with the reserved sauce on the side.

Tips & Variations

For a spicier twist, add a pinch of red pepper flakes to the sauce while cooking.
Bone-in thighs work best for juiciness, but boneless can be used; reduce baking time slightly.
If you prefer a thicker sauce, stir the cornstarch into a little cold water before adding to the pan to avoid lumps.

Serve with steamed rice or roasted vegetables to soak up the delicious sauce.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The sauce can be stored separately and reheated in a small pan, stirring occasionally to maintain its consistency.

How to Serve

A white bowl filled with a layer of fluffy white rice at the bottom supports two pieces of grilled chicken thighs on top, coated in a shiny, sticky red glaze with dark charred spots. The chicken is garnished with thin slices of fresh green onion and sprinkled with white sesame seeds, adding texture and color contrast. In the blurred background, there is a white plate piled with more glazed chicken thighs, and a white bowl containing a dark sauce sits nearby. The bowl and plate rest on a white marbled surface next to a folded black and white checkered cloth with two forks laid on it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chicken for this recipe?

Yes, you can use boneless chicken thighs or even chicken breasts, but adjust cooking times accordingly to avoid drying out the meat.

How do I know when the chicken is fully cooked?

The chicken is safe to eat when it reaches an internal temperature of 165°F. Use a meat thermometer inserted into the thickest part of the thigh for accuracy.