Ingredients
B
6 Bone in Chicken Thighs, approx. 3 pounds
S
1 tbsp Smoked Paprika
I
1 tbsp Italian Seasoning
K
3 tsp Kosher Salt
B
3 tsp Black Pepper
G
3 tsp Garlic Powder
C
1 tsp Cumin
G
½ tsp Ground Cayenne Red Pepper
O
¼ cup Olive Oil
f
¾ cup (6 fl oz/180ml) Pure Maple Syrup
g
¾ cup (150g) Brown Sugar
f
½ cup (4 fl oz/120ml) Worcestershire Sauce
D
3 tbsp Dijon Mustard
A
¼ tsp Allspice
Directions
1
Clean & pat dry chicken thighs.
B
6 Bone in Chicken Thighs, approx. 3 pounds
2
For the marinade, in a large bowl mix together olive oil, salt, black pepper, garlic powder, cumin, smoked paprika, cayenne pepper, and Italian seasoning.
S
1 tbsp Smoked Paprika
I
1 tbsp Italian Seasoning
K
3 tsp Kosher Salt
B
3 tsp Black Pepper
G
3 tsp Garlic Powder
C
1 tsp Cumin
G
½ tsp Ground Cayenne Red Pepper
O
¼ cup Olive Oil
3
Fully coat chicken thighs in the marinade, make sure to place marinade underneath skin, and marinate in the refrigerator for at least 2 hours to 24 hours.
4
When ready to bake, preheat the oven to 425F.
5
For the sauce, in a pan on medium-low heat, add and whisk in maple syrup, dijon mustard, Worcestershire sauce, brown sugar, and allspice. Bring to a low simmer and continuously stir until sugar is dissolved and sauce thickens. This should take about 3-5 minutes. Remove from heat and allow to cool for about 10 minutes for the sauce to continue thickening.
f
¾ cup (6 fl oz/180ml) Pure Maple Syrup
g
¾ cup (150g) Brown Sugar
f
½ cup (4 fl oz/120ml) Worcestershire Sauce
D
3 tbsp Dijon Mustard
A
¼ tsp Allspice
6
Line a baking pan with foil, place an oven safe baking rack on top of the pan, and lightly coat the baking rack with non-stick spray. Place thighs on oven baking rack skin side up, uncovered, and bake for 30 minutes. After 30 minutes turn over the thighs and continue to bake for another 25-30 minutes. After the second bake, brush chicken with sauce all over and bake for another 5-10 minutes, skin side up, for the sauce to stick to the chicken. Once done, serve and enjoy.
