This is a low-effort, high-reward dinner. Bone-in thighs cook gently in a sweet-savoury maple, garlic and ginger marinade, then get a few minutes under the broiler to turn the glaze sticky and caramelized.
Adapted for sous vide from Elaine’s oven-baked recipe at Flavour & Savour.
Recipe card
Sous Vide Maple Garlic Glazed Chicken
Ingredients
- 6 bone-in, skin-on chicken thighs
- ¼ cup (60 ml) pure maple syrup
- 2 tbsp coconut aminos or soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp finely minced garlic
- 1 tbsp finely grated fresh ginger
- ½ tsp freshly ground black pepper
Method
- Preheat your sous vide water bath to 165°F (74°C).
- Whisk together the maple syrup, aminos, vinegar, garlic, ginger and pepper.
- Toss the chicken in the marinade and marinate for 30 minutes (a vacuum marinating canister helps).
- Place the thighs in vacuum bags with a few spoonfuls of marinade; reserve the rest in the fridge. Fold a paper towel just below the seal area, or chill the bags briefly, so liquid isn’t drawn into the sealer, then seal.
- Cook for 2 hours.
- Heat the broiler and line a baking sheet with foil or parchment.
- Remove the thighs, pat the skin dry and arrange skin-side up. Simmer the reserved marinade for 2–3 minutes until slightly syrupy, then brush it over the chicken.
- Broil for 2–5 minutes, watching closely, until the skin is browned and caramelized. Serve with the cooking juices.
Notes
- Maple glazes burn fast — keep the rack about 6 inches from the broiler and don’t walk away.
Why 165°F for thighs?
Unlike breasts, thighs contain more connective tissue and fat. A higher temperature renders that tissue so the meat becomes tender and falls off the bone — and at 165°F it’s also fully cooked by standard USDA guidance.
Storage
Cook ahead and chill the bags in ice water, then refrigerate for up to 3–4 days or freeze for 2–3 months. Reheat in a 150°F bath for about 30 minutes, then glaze and broil.
