1 / 1
Chipotle-Maple Chicken Thighs
Sweet and smoky flavors come together in this easy sheet pan dinner. Bone-in chicken thighs roast alongside thick slices of acorn squash until tender and juicy. A quick glaze made from maple syrup, adobo sauce, and apple cider vinegar adds a sticky, caramelized finish under the broiler. The combination of earthy cumin, spicy chipotle, and sweet maple creates a deeply satisfying meal for chilly weeknights. Finish the platter with bright pomegranate arils and fresh cilantro for a beautiful presentation.
Ingredients
- 1 medium acorn squash, seeded, cut into 1-inch-thick half-moons
- 2½ Tbsp. olive oil, divided
- 2¾ tsp. kosher salt, divided
- 1½ tsp. chipotle chile powder, divided
- 1¼ tsp. black pepper, divided
- 1 tsp. ground cumin, divided
- 8 (6-oz.) bone-in, skin-on chicken thighs
- 2 Tbsp. adobo sauce (from 1 [7-oz.] can chipotle chiles in adobo sauce)
- 1 tsp. apple cider vinegar
- ¼ tsp. dry mustard
- 5 Tbsp. pure maple syrup, divided
- ¼ cup pomegranate arils (optional)
Instructions
- 1Set the oven to 450°F and position the rack about 9 inches from the heat source.
- 2Prepare the squash and chicken for the sheet pan.
- 3Place the squash on a large foil-lined rimmed baking sheet, tossing it with 1½ tablespoons of olive oil, 1 teaspoon of salt, ¾ teaspoon of chipotle powder, and ½ teaspoon each of black pepper and cumin.
- 4Spread the seasoned squash into an even layer on the pan, then coat the chicken thighs with the remaining 1 tablespoon of olive oil.
- 5Season the oiled chicken with 1½ teaspoons of salt, ½ teaspoon of black pepper, the remaining ¾ teaspoon of chipotle powder, and ½ teaspoon of cumin, then tuck the pieces among the squash.
- 6Roast the chicken and squash for about 25 minutes, checking that the squash is soft and the thickest part of the chicken reaches an internal temperature of 165°F.
- 7Combine the adobo sauce, apple cider vinegar, dry mustard, 3 tablespoons of maple syrup, and the remaining ¼ teaspoon each of salt and black pepper in a microwave-safe bowl.
- 8Heat the adobo mixture in the microwave on high for about 1½ minutes until it thickens slightly, then set it aside.
- 9Take the baking sheet out of the oven once the chicken is cooked, switch the oven setting to broil, and coat the top of the squash with the remaining 2 tablespoons of maple syrup.
- 10Coat the chicken skin heavily with the thickened adobo glaze, place the pan back in the oven, and broil for about 2 minutes until everything is sticky and lightly charred.
- 11Move the chicken and squash to a serving dish, scattering pomegranate arils over the top and finishing with fresh cilantro.