Sticky Chicken Thighs

These sticky chicken thighs are delicious with crispy skin and bold flavor in every bite. They’re oven-roasted until juicy with a thick maple-soy glaze that caramelizes as it bakes for the perfect sweet and savory finish.

Flavor: A well-balanced sweet and savory glaze made with maple, garlic, and Dijon for depth.
Skill Level: Simple and beginner-friendly with hands-off oven roasting.
Swaps: Maple syrup can be swapped with honey, and gluten-free tamari works in place of soy sauce.
Serving Suggestions: Use extra sauce for drizzling over rice, veggies, or roasted potatoes.

chicken , dijon , garlic , butter , cornstarch , soy sauce , vinegar , maple syrup , salt and pepper with labels to make Sticky Chicken Thighs

Pantry Staple Ingredients

Chicken Thighs: Bone-in, skin-on thighs are the best choice for sticky chicken thighs with crispy skin and juicy meat. Boneless chicken thighs can work too, but they will cook faster. Skinless thighs aren’t recommended.
Garlic: Fresh minced garlic gives the best sharp flavor. Pre-minced can be used for a milder flavor.
Maple Syrup: Maple syrup gives this recipe its signature sticky-sweet texture and rich flavor. Honey is the close swap, and it tastes great, especially with the tang of apple cider vinegar.
Dijon: Dijon mustard will emulsify the glaze and add a savory sharpness; whole grain or yellow mustard can work in a pinch.
Variations: Add in some red pepper flakes for spice, or garnish with sesame seeds and sliced green onions.

making the sauce for sticky chicken thighs

sauce for sticky chicken thighs in a saucepan

How to Make Seriously Sticky Chicken Thighs

Pat dry, season, and oven-roast the chicken partway.
Simmer the maple-soy glaze (full recipe below).
Brush sauce all over the thighs, return them to the oven until the glaze caramelizes and the chicken is cooked through.
Broil briefly until golden, rest, and serve.

Pat the chicken dry so the skin crisps up nicely before seasoning.
If your sauce gets too thick, stir in a little water or chicken broth.
Line your pan with foil or parchment to make cleanup easier.
Use an instant-read thermometer to ensure the chicken thighs hit 165°F–175°F before serving.
Glaze twice in the last 10 minutes for extra sticky goodness, and broil 1–2 minutes if you want more color.
Double the sauce if you like extra for serving.
Brush the sauce on pork chops, beef meatballs, salmon, or even tofu during the last 10 minutes of cooking for a tasty glaze.

baked sticky chicken thighs on rice with a platter of chicken thighs in the background

Make the Most of Your Leftovers

These sticky chicken thighs store and reheat beautifully, making them ideal for leftovers or meal prep.

To store, allow the chicken to cool completely, then transfer to an airtight container and refrigerate for up to 4 days. Cooked thighs can also be frozen for up to 3 months, with extra sauce stored separately.

To reheat, pop them in a 350°F oven until warmed through and brush with a little sauce to keep them juicy. Or microwave in short bursts until warm, and then air fry or broil for a couple of minutes to crisp up the skin.

Sticky, Saucy, and Glazed Favorites

Did you make these sticky chicken thighs? Leave a comment and a rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 47 minutes

Resting Time 5 minutes

Total Time 57 minutes

Preheat the oven to 400°F. Line a large rimmed baking sheet with foil or parchment and spray generously with nonstick spray.
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.
Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and cook just until fragrant, about 1 minute.
Whisk in the maple syrup, soy sauce, vinegar, mustard, garlic, and cornstarch. Bring to a low boil over medium heat and continue whisking until thickened, about 3 minutes. Remove from the heat. Set aside ⅓ of the sauce for serving.
Remove the baking sheet from the oven and flip each thigh. Brush the underside with the maple sauce.
Flip the chicken again and brush the tops of the thighs generously with the maple sauce.
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. Broil for 2 to 3 minutes if desired.
Let rest for 5 minutes before serving. Serve with reserved sauce.

Pat the chicken dry for crispy skin.
Line the pan with foil or parchment to prevent burning.
If the sauce gets too thick, thin it out with a little water or broth.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Chicken, Dinner, Entree, Main Course

Cuisine American

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