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maple lime and ginger baked chicken thighs

Sticky Maple Lime and Ginger Chicken | Healthy lunch recipes

Tender Chicken Thighs baked in a sticky and sweet ginger, lime and maple marinade! This easy chicken recipe makes for a healthy weeknight dinner.

Course main
Cuisine American, Canadian, fusion
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 portions
Calories 300 kcal
Author Kiki Johnson


  • 500 g boneless chicken thighs
  • 2 limes, juiced
  • 3 tbsp maple syrup
  • 1,5 tbsp tbsp worcester sauce
  • 1 tbsp soy sauce
  • 2 tsp minced ginger or freshly ground ginger I used minced ginger by the Ginger People
  • 1 garlic clove
  • 1 - 2 tbsp rum optional
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • optional:1 tsp chili sauce


  1. Put all ingredients apart from the chicken in a food processor and process until you have a smooth marinade. Add the marinade and the meat to a freezer bag, shake and massage the bag, making sure your chicken is coated with the marinade. Place the bag in a bowl and refrigerate for at least 4 hours or overnight.
  2. Take the meat out of the fridge about an hour before you want to start cooking.
  3. Now you have 2 options. You can either bake the chicken without the marinade. I personally prefer the latter and reduce the marinade in a separate pot.

Option 1

  1. Preheat oven to 200 Celsius and put the chicken in a baking dish WITHOUT marinade.If your thighs come with skin on put them skin side up and bake for 25 minutes. Heat out the Marinade in a pot and reduce slightly. Glaze the chicken with the marinade twice - once right when you put it in (it's fine if the marinade is not yet very thick) and once after you turn your chicken midway through the baking time, so after about 12 minutes. Your cooking time depends on the size of the thighs and depends on whether there are bones and skin on them or not. The version you see in the picture was made with boneless, skinless thighs and I baked it for about 20 minutes. Generally, the inside temperature should be 70 degree
  2. Option 2: Baking with marinade
  3. Put the marinade and the chicken (skin side up) into your baking dish. If you want more sauce, choose a smaller dish and put the chicken closer together. For a crispier chicken ( less sauce) choose a bigger baking dish.
  4. If you want crispy Skin, you can turn the temperature up to about 230 and change to grill function for the last minutes.
  5. Regardless of the option, you chose for preparation, take the chicken out of the oven after the baking time and cover the dish with foil. Let it stand for a couple of minutes to allow the juices to set.