Sweet And Savory: Maple Ginger Chicken Thighs
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It's sweet, it's savory and it's pretty much always in season. Grab that bottle of pure maple syrup — whether it's light or dark, it's all good — and crack open chef, blogger and photographer Katie Webster's all-maple, all-the-time cookbook. It's pretty much always chicken season, too.
You know how some cookbooks automatically fall open to a particular page because you've used that recipe so many times? Mark my words, this will be that page. Here is a sweet, savory, and easy-as-heck recipe that is perfect for a chilly evening spent with friends.
Sweet And Savory: Maple Ginger Chicken Thighs
Prep Time
20
minutes
Cook Time
1
hour
Servings
0
servings
Ingredients
- 1 shallot
- 3/4 cup apple cider
- 1/2 cup dark pure maple syrup
- 1 tablespoon finely grated, peeled fresh ginger
- 1 tablespoon apple cider vinegar
- 1 teaspoon chopped fresh thyme leaves
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 bone-in chicken thighs
- 3 medium pears or apples
Directions
- In a medium bowl, whisk shallot, cider, syrup, ginger, vinegar, thyme, salt, and pepper. Place chicken in a large resealable bag. Pour marinade into bag, seal it, and refrigerate for 12 to 24 hours, turning once or twice to agitate marinade and coat all pieces.
- Preheat oven to 400°F. Remove chicken from marinade and arrange pieces, skin side up, in a 9-by-13-inch baking dish. Tuck pears and thyme sprigs among chicken pieces. Pour marinade over top. Bake, basting occasionally, about 1 hour, until chicken is cooked through and starting to pull from the bone. Serve chicken and pears with sauce spooned over top.