Spicy Maple Soy Chicken
Sweet, Savory, and Spicy – A One-Pan Delight
Spicy Maple Soy Chicken is a dish that perfectly balances sweet maple syrup, salty soy sauce, and warming heat from chili, creating a flavor profile that’s both comforting and bold. The chicken comes out tender, juicy, and full of umami, with a sticky, caramelized glaze that clings to each piece. This recipe works for boneless thighs, chicken drumsticks, or even whole legs, and pairs beautifully with steamed rice, roasted vegetables, or a fresh green salad.
The magic of this dish lies in the marinade and the glaze. Marinating the chicken allows the flavors to deeply penetrate, while baking and glazing brings out caramelized sweetness and a gentle spiciness.
Ingredients (serves 4–6)
For the chicken:
- 1.5 kg (about 3–4 lbs) chicken thighs or drumsticks, skin-on
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the marinade:
- ¼ cup soy sauce (preferably low-sodium)
- 3 tablespoons pure maple syrup
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1–2 teaspoons chili paste or sriracha (adjust to heat preference)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For garnish:
- Sesame seeds (toasted)
- Thinly sliced green onions
- Optional: a few red chili slices for extra heat
Step 1: Prepare the chicken
Start by patting the chicken dry with paper towels. This step ensures that the marinade sticks well and that the chicken skin crisps up during cooking. Season lightly with salt and black pepper on both sides.
If you’re using larger pieces like thighs or drumsticks, you can score the skin lightly to help the marinade penetrate and allow even cooking.
Step 2: Make the marinade
In a medium bowl, combine soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, chili paste, sesame oil, and cornstarch. The cornstarch is crucial—it helps the glaze thicken during cooking and stick beautifully to the chicken.
Whisk thoroughly until smooth. Taste the mixture and adjust sweetness or spice: more maple syrup for a sweeter glaze, more chili for extra heat.
Step 3: Marinate the chicken
Place the chicken pieces in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring every piece is coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, ideally overnight. The longer the chicken marinates, the deeper the flavors.
For a quick option, even 30–45 minutes at room temperature will impart noticeable flavor, but overnight yields the best result.
Step 4: Preheat oven and prepare pan
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease a roasting pan. Place a wire rack over the sheet if possible; this allows the chicken to cook evenly and crisp up without sitting in excess liquid.
Remove the chicken from the fridge about 15 minutes before cooking to allow it to come to room temperature. Reserve the leftover marinade for glazing later.
Step 5: Bake the chicken
Arrange the chicken pieces on the rack or baking sheet, skin-side up, leaving space between them. Brush lightly with a bit of oil to promote browning.
Bake for 25–30 minutes for drumsticks or 30–35 minutes for thighs, until the internal temperature reaches 75°C (165°F). Halfway through, brush the chicken generously with the reserved marinade. This builds layers of sticky glaze.