Maple-Soy Chicken Thighs

recipe courtesy Cooking Light

Maple-Soy Chicken Thighs

1/2 cup maple syrup

1/4 cup fresh orange juice 

2 tablespoons lower-sodium soy sauce

1 tablespoon grated peeled fresh ginger

1 teaspoon dark sesame oil

1/2 teaspoon crushed red pepper

2 garlic cloves, minced

8 bone-in chicken thighs, skinned

1/2 teaspoon salt

2 tablespoons sliced green onions 

Combine first 7 ingredients in a small bowl, stirring with a whisk. Place maple mixture in a large zip-top plastic bag. Add chicken thighs to bag; seal. Marinate in refrigerator 1 hour.

Preheat oven to 375°.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan over medium-high heat; bring to a boil. Cook until marinade reduces to 1/4 cup (about 5 minutes). Arrange chicken in a single layer on a foil-lined baking sheet. Baste with 2 tablespoons maple mixture; sprinkle evenly with salt. Bake chicken at 375° for 20 minutes. Turn chicken over; baste with remaining 2 tablespoons maple mixture. Bake 15 minutes or until chicken is done; sprinkle with onions.  Serves 4.

*Note: I used 4 chicken leg quarters instead of just thighs.  Serve with brown rice and steamed broccoli for a nutritious dinner option.