This Oven-baked Maple Soy Chicken Is Everything I Want in an

• total time: 57 minutes

Ingredients

Chicken & Marinade

2 lb boneless, skinless chicken thighs

Zest of 1 lemon

⅞ cup soy sauce

¼ cup maple syrup

1 tbsp garlic powder

1 tbsp smoked paprika

Sticky Maple Garlic Glaze

2 tbsp butter

4 garlic cloves, minced

½ cup maple syrup

⅓ cup soy sauce

2 tbsp rice vinegar

3 tsp chili oil (optional for heat) but SO good

1 tsp cornstarch + 2 tbsp water

Directions

Marinate the Chicken

Add the chicken thighs to a large bowl. Pour in the soy sauce, maple syrup, lemon zest, garlic powder, and smoked paprika. Toss until the chicken is fully coated.

Bake the Chicken

Convection Oven (best for crispiness):

Preheat to 425°F (convection)

Line a baking sheet with parchment or foil and lightly oil it

Arrange chicken in a single layer

Bake for 20–25 minutes, flipping halfway, until golden and the internal temp reaches 165°F

Regular Oven:

Preheat to 450°F

Bake for 25–30 minutes, flipping once

For extra browning, broil for 1–2 minutes at the end (watch closely)

Make the Glaze

While the chicken bakes, melt butter in a small saucepan over medium heat.

Add garlic and cook just until fragrant (about 30 seconds).

Stir in maple syrup, soy sauce, rice vinegar, and chili oil.

Simmer for 3–4 minutes, then whisk in the cornstarch slurry.

Cook another 1–2 minutes until thick, glossy, and sticky.

Glaze & Finish

Add the hot chicken directly to the saucepan (or brush generously on a tray).

Turn to coat fully in the glaze.

Serve

Spoon extra glaze over the top and serve with rice, roasted veggies, or a simple salad.