Well, hello, gorgeous…maple ginger chicken thighs. How good do these look?! Not my recipe but rather my friend’s, Katie, from her new book Maple. This recipe confirms one more time how much I love chicken and how I could never give it up but rather enjoy local organic chicken in moderation. I just got a promotional email from an imitation meat company and another glance at ingredients list…nah, I’m a strong believer in rather eating good chicken.
So, Katie’s book…is quite epic. Full of very simple mostly clean eating recipes incorporating maple syrup. She lives in Vermont surrounded by small maple syrup producers that supply majority of North America’s maple syrup, I think. She is also a regular contributor to Eating Well magazine, I think…Anyways, pretty cool chick with cool recipes.
By the way, one of you will be walking away with Maple book + a whole quart (that is 946 ml if you are European like me or Canadian … like me again) of organic dark maple syrup from Butternut Mountain Farm. Another promotion of very cool people. So, enter below. Both, Americans and Canadians are welcome.
So, I went on a hunt for my organic chicken. Truth is I never have much of it in a freezer because I think it is not cheap. I was pretty stoked to see a bunch of chicken on sale this morning. It was Eat or Freeze before today so I stocked my freezer. Of course, chicken trip ended up costing $90 but anything for good food.
By the way, I am sharing my fridge contents in the newsletter coming out this weekend. So, if you are nosy like me => sign up. I promise 1 email a week + there is one exclusive giveaway available to to email subscribers only.
On another note, I have collected enough stamps from purchases to redeem for a free Jamie Oliver’s knife. It is fantastic!!! Love anything Jamie! I just love Jamie – a good lad lol.
I suck at following the recipe exactly unless it has 2 ingredients. That is why I mostly cook my recipes I guess. I did a few swaps in Katie’s maple syrup chicken recipe like: apple cider for apple juice, fresh for dry thyme, dark for regular maple syrup and shallot for onion. No worries, this maple baked chicken was still fantastic!!!
With all these flavours, acidity and sweetness you HAVE to marinate it overnight. Do not skip it. You want the meat to get tender and flavourful. I left skin on because my 4 year old loves chicken skin and I could easily take it off on my piece of chicken. Which never happened because it was so sweet and crisp I couldn’t pass on. Being honest.
Put some apples in between and let the maple ginger chicken bubble for an hour and get all crispy. I could eat this every night. Making meat for dinner is so easy. I wish I could do it every night. But let’s be grateful we can do it, period. As a kid I mostly ate canned meat from rare hunting trips because it was so expensive at the stores. So, I’m super grateful for a piece of organic chicken on sale and for Katie’s recipe. This book for Christmas? No shame promotion. But seriously it is great! I do not take just any book for review. I would take Jamie’s book LOL
Don’t forget to enter the giveaway below!
More Healthy Baked Chicken Thighs Recipes:
- Slow cooker Thai chicken thighs with my homemade healthy sweet chili sauce.
- Roasted chicken and potatoes recipe with carrots, onion and garlic. My mom’s recipe!
- Learn how long to bake chicken thighs so they come out perfect every time.
- Peanut sauce chicken recipe – baked thighs are topped with peanut butter sauce.
Maple Ginger Chicken Thighs
Maple Ginger Chicken Thighs is a healthy baked chicken recipe with maple syrup, apple juice or cider, apples, ginger and thyme.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- In a medium bowl, whisk together apple juice, maple syrup, onion, ginger, vinegar, thyme, salt and pepper. Add chicken and turn to coat. Cover and refrigerate for 12-24 hours.
- Preheat oven to 400 degrees F. In 9” x 13” large baking dish, place chicken, tuck apple slices in between and pour marinade over. Bake for 1 hour, basting occasionally. Serve hot with a grain of choice and/or salad.
Store: Keep refrigerated in a glass airtight container for up to 3 days.
Did you make this recipe? Please give it a star rating in the comments.
Giveaway runs from 00:01AM Friday November 13, 2015 to 11:59 PM Friday November 27, 2015 PST. Open to residents of USA and Canada. 1 lucky winner will receive Maple book by Katie Webster and a quart (946 ml) jug of dark robust maple syrup. Winner will be notified by email within 48 hours after the giveaway ends and should get back to me with a shipping address info within next 48 hours from the moment email has been sent out. If not, new winner will be chosen. Good luck to all!
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