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Sticky Maple Dijon Chicken Thighs

Sticky maple dijon chicken thighs with crisp skin and a glossy, thick glaze. Oven-baked after a quick skin-side sear, then finished with a thin maple-mustard layer for a caramelized sheen.
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Prep Time 20 minutes
Cook Time 38 minutes
resting 5 minutes
Total Time 1 hour 3 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2.5 lb bone-in, skin-on chicken thighs About 2½ lb (1.1 kg)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
Maple Dijon glaze
  • 0.25 cup pure maple syrup 60 ml
  • 3 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp olive oil
  • 3 garlic cloves Finely minced
  • 1 tsp fresh thyme leaves
  • 0.5 tsp smoked paprika
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes Optional
For finishing
  • 1 tbsp pure maple syrup
  • 1 tsp whole-grain mustard
  • 1 tbsp fresh thyme leaves
  • 0.25 tsp black pepper Freshly ground, optional

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat the oven to 425°F (220°C). Set out a large oven-safe skillet (or shallow baking dish) so the thighs can sit in a single layer.
  2. Pat the chicken thighs very dry with paper towels. This helps the skin crisp instead of steaming from excess surface moisture.
  3. Rub the chicken thighs lightly with olive oil. Season all over with kosher salt, black pepper, garlic powder, and smoked paprika.
Make the Maple Dijon glaze
  1. Whisk together pure maple syrup, Dijon mustard, whole-grain mustard, apple cider vinegar, low-sodium soy sauce, olive oil, garlic, fresh thyme leaves, smoked paprika, black pepper, and optional red pepper flakes. Whisk until smooth but thick enough to coat a spoon.
Sear and bake
  1. Heat the oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for about 6–7 minutes until the skin is deep golden-brown.
  2. Flip the chicken thighs and cook the second side for about 2 minutes. The goal is to firm up the underside before baking.
  3. Turn the chicken skin-side up. Brush about half of the Maple Dijon glaze generously over the thighs, keeping most of it on the top surface rather than flooding the pan.
  4. Transfer the skillet to the oven and bake for 20 minutes at 425°F (220°C). Remove briefly and brush with another layer of glaze.
  5. Return to the oven and bake for about 10–15 minutes, depending on thigh size at 425°F (220°C). Bake until the chicken reaches at least 165°F (74°C) internally.
  6. Broil for the final 1–2 minutes if needed to produce glossy, caramelized edges. Watch closely because maple syrup can burn quickly.
Finish, rest, and serve
  1. Mix pure maple syrup with whole-grain mustard to make the finishing glaze. Brush a very thin layer over the hot chicken immediately after baking.
  2. Rest the chicken for 5 minutes. Finish with fresh thyme leaves and freshly ground black pepper, then serve.

Notes

For the crispiest skin, pat the thighs as dry as possible and avoid basting until after the initial sear. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in the oven or skillet until warmed through. Freezing is not recommended for best skin texture. For a lower-sugar option, use a reduced-sugar maple syrup in both glaze stages while keeping the bake times the same.