Maple Ginger Chicken Thighs

Marinating chicken thighs in a mix of maple syrup, cider, ginger and fresh thyme ensures the meat is moist and succulent and the flavors sweet ’n spicy!

3/4 cup apple cider

1/2 cup dark pure maple syrup

1 Tbs. apple cider vinegar

1 shallot, finely sliced

1 Tbs. finely grated peeled fresh ginger

1 tsp. chopped fresh thyme leaves, + 4 sprigs

3/4 tsp. salt

1/2 tsp. pepper

8 bone-in chicken thighs

3 medium pears or apples, peeled, cored, quartered

In large resealable food storage bag, mix cider, syrup, vinegar, shallot, ginger, chopped thyme, salt and pepper. Add chicken; seal and refrigerate 12-24 hours, turning once or twice to coat all pieces.

Preheat oven to 400°F. Remove chicken from marinade; arrange pieces, skin side up, in large baking dish. Tuck pears and thyme sprigs among chicken pieces. Pour marinade over top. Bake, basting occasionally, about 1 hour, until chicken is cooked through and starting to pull from bones. Serve chicken and pears with sauce spooned over top.

Servings: 8. Cals.: 532. Protein: 32 g. Fat: 32 g. (9 g. saturated). Chol.: 189 mg. Carbs.: 28 g. Sodium: 381 mg. Fiber: 2 g. Sugar: 23 g. Kitchen time: 20 minutes. Total time: 1 hour, 20 minutes + overnight.