Chicken
Maple Bourbon Glazed Chicken
Bone-in chicken thighs roasted until the skin crackles, basted twice with a maple bourbon balsamic glaze.
- 50 min total
- 10 min prep
- 40 min cook
- Easy
- Serves 4
- Chicken
Ingredients
- 8 bone-in skin-on chicken thighs
- 5 tbsp Maple Bourbon Dark Balsamic, divided
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley
Let’s make it
- Heat the oven to 425F. Pat the chicken skin completely dry and season all over with the salt, pepper and smoked paprika.
- Set the thighs skin side up in a cast-iron skillet or on a rack over a sheet pan, brush the skin with the olive oil, and roast 25 minutes.
- Whisk 4 tbsp Maple Bourbon Dark Balsamic with the maple syrup, Dijon and garlic.
- Brush the thighs generously with the glaze and roast 8 minutes. Brush again and roast a final 5-7 minutes, until the skin is lacquered and the thickest thigh reads 175F.
- Rest 5 minutes, then finish with the last tablespoon of dark balsamic and the parsley.
Why it works
The first 25 minutes are glaze-free so the skin can dry out and crisp; glaze applied from the start would steam it. Thighs are forgiving at 175F, which is where the connective tissue softens.
The OTM finish
A tablespoon of Maple Bourbon Dark Balsamic over the rested thighs, cutting through the sweetness of the glaze.
Make it your own
Add halved shallots and apple wedges to the pan for the last 20 minutes, or use drumsticks and check them at the same temperature.
Quick tip
Two thin coats of glaze beat one thick one. Thick glaze slides off and burns on the pan.
Shop the recipe
The bottle this recipe is built on.