The comforting aroma of sweet and spicy mingling in the air brings me back to cozy evenings spent in the kitchen. Today, I’m excited to share my Spicy Maple Glazed Chicken with Cheddar Polenta, a dish that effortlessly marries flavors and textures. Not only is it a delightful twist on classic comfort food, but it also comes together in a snap, making it perfect for busy weeknights. With juicy chicken thighs enveloped in a luscious, sticky glaze paired with creamy cheddar polenta, it’s a satisfying meal that will leave your taste buds dancing. Plus, you can easily switch things up by using chicken breasts if you’d prefer a leaner option. Are you ready to dive into this mouthwatering creation? Let’s get cooking! Why is this chicken recipe a must-try? Simplicity: With straightforward steps, this recipe is perfect for both novice home cooks and experienced chefs alike. Rich, Savory Flavor: The spicy maple glaze creates a tantalizing balance of sweetness and heat that will have everyone reaching for seconds. Versatile Ingredients: Easily adaptable with chicken thighs or breasts and various vegetables, ensuring something for everyone. Comforting Meal: Paired with creamy cheddar polenta, this dish is a true comfort food that warms the soul. Quick Preparation: Ready in under an hour, it’s perfect for busy weeknights when you crave homemade goodness over fast food. If you’re looking for another delectable chicken option, try Honey Hot Chicken or the flavorful Cilantro Lime Chicken for a fresh twist! Spicy Maple Glazed Chicken Ingredients For the Chicken • Chicken Thighs – Juicy and forgiving against overcooking; can be substituted with boneless, skinless breasts if preferred. • Olive Oil – Essential for cooking and roasting; promotes crispiness for that perfect sear. • Kosher Salt & Black Pepper – Simple seasonings that enhance overall flavors; adjust to taste. For the Glaze • Butter – Forms the base of the glaze; can be replaced with ghee for a dairy-free option. • Apple Cider Vinegar – Adds a touch of acidity to balance the sweetness of the glaze. • Whole Grain Mustard – Imparts tanginess; feel free to substitute with Dijon if needed. • Maple Syrup – Provides natural sweetness for the glaze; honey is a lovely alternative. • Red Fresno Chili Pepper – Brings heat to the glaze; omit for a milder option. For the Polenta • Thyme – An aromatic flavor enhancer for the polenta; dried thyme works if fresh isn’t available. • Cheddar Cheese – Adds rich creaminess to the polenta; choose sharp or mild based on your taste. For Roasted Vegetables • Butternut Squash – Adds sweetness and texture; roast until caramelized for best flavor. • Rainbow Chard (or other greens) – Provides nutrients and color; substitute with spinach or kale if desired. Step‑by‑Step Instructions for Spicy Maple Glazed Chicken with Cheddar Polenta Step 1: Prep the Chicken Remove the chicken thighs from the refrigerator and let them sit at room temperature for 30 minutes before cooking. This helps them cook evenly. Pat them dry with paper towels and season generously with kosher salt and black pepper to enhance the flavor, preparing for that delicious sear. Step 2: Roast the Butternut Squash Preheat your oven to 425°F (220°C). While the oven is warming up, cut the butternut squash into even slices and drizzle them with olive oil. Spread the slices on a baking sheet in a single layer, ensuring they aren’t overlapping. Roast for about 30 minutes or until they are tender and caramelized, stirring halfway for even browning. Step 3: Sear the Chicken In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Once hot, carefully place the seasoned chicken thighs skin-side down into the skillet. Sear for approximately 6 minutes or until the skin is golden brown. Flip the chicken and cook for an additional minute before transferring it to the oven. Roast for 25 minutes until the internal temperature reaches 165°F (74°C). Step 4: Prepare the Glaze In a small saucepan, melt butter over medium heat. Once melted, add the chopped red Fresno chili pepper and sauté for about 2 minutes. Stir in apple cider vinegar, whole grain mustard, maple syrup, and a splash of water, mixing well. Let the mixture simmer for around 12 minutes until it thickens slightly, creating your sweet and spicy glaze for the chicken. Step 5: Make the Cheddar Polenta Bring a pot of water to a boil, then stir in kosher salt and fresh thyme. Gradually whisk in the polenta, continuously stirring to avoid clumps. Reduce the heat and simmer for about 5 minutes, until the polenta thickens. Remove the thyme sprigs, then stir in shredded cheddar cheese and a knob of butter until melted, creating a creamy, decadent base for your dish. Step 6: Sauté the Greens Using the drippings left in the skillet after removing the chicken, quickly sauté the rainbow chard over medium heat. Cook for about a minute until just wilted, then splash in some apple cider vinegar to add a zesty kick. This step brings extra flavor and nutrition to your meal, rounding out the dish beautifully. Step 7: Serve Your Creation To plate your Spicy Maple Glazed Chicken with Cheddar Polenta, spoon a generous amount of creamy polenta onto each plate. Layer with roasted butternut squash, sautéed rainbow chard, and top it all with the crispy chicken thighs. Drizzle the warm spicy maple glaze over the chicken, and enjoy the beautiful interplay of flavors and textures! How to Store and Freeze Spicy Maple Glazed Chicken Fridge: Store leftovers in an airtight container for up to 3 days. To keep the chicken juicy, place a layer of plastic wrap directly on the chicken before sealing. Freezer: Freeze the Spicy Maple Glazed Chicken in a freezer-safe bag or container for up to 3 months. Make sure to remove as much air as possible for the best preservation. Reheating: Thaw overnight in the fridge and reheat gently in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through, ensuring that the glaze remains sticky and flavorful. Glaze Storage: If you have extra glaze, store it in a separate airtight container in the fridge for up to a week. Reheat gently before drizzling over the chicken when serving. Make Ahead Options These Spicy Maple Glazed Chicken with Cheddar Polenta are perfect for meal prep enthusiasts! You can marinate the chicken thighs in the glaze up to 24 hours in advance, allowing the flavors to deepen beautifully. The butternut squash can be roasted and stored in an airtight container for up to 3 days—just reheat in the oven for the best texture. You can also prepare the cheesy polenta ahead of time and refrigerate it; simply reheat with a splash of water to restore creaminess before serving. When you’re ready to enjoy this comforting dish, finish by quickly sautéing your greens and combining all components for a delightful, homemade meal with minimal effort! Spicy Maple Glazed Chicken Variations Feel free to get creative and make this delicious recipe your own with enticing twists and substitutions! Chicken Breasts: Use boneless, skinless breasts instead of thighs for a leaner option. Adjust the cooking time to avoid drying out. Root Vegetables: Swap butternut squash for sweet potatoes or carrots for a different flavor and texture profile. Each brings a lovely sweetness that pairs perfectly with the glaze. Greens Variety: Replace rainbow chard with spinach or kale for a nutrient-packed alternative. Both will sauté beautifully, adding vibrant color and flavor. Spicy Kick: Add extra Fresno peppers to the glaze for those who love heat. If you prefer a milder dish, simply omit them altogether. Herb Alternatives: Try fresh rosemary or sage in the polenta instead of thyme for a completely different herbal note. Each brings its own delightful aroma to the dish. Dairy-Free Option: Substitute the cheddar cheese in the polenta with a dairy-free cheese alternative. This keeps the dish creamy while accommodating dietary restrictions. Flavor Boost: Mix some smoked paprika into your glaze for an added depth of flavor. This smokiness complements the sweetness of the maple syrup beautifully. Nutty Texture: Stir in some crushed walnuts or pecans into the polenta for a crunchy texture contrast. This variation provides delightful surprises in every bite. This recipe is adaptable and can cater to different tastes; for instance, if you enjoyed the unique flavors of Ponzu Chicken Rice or the spicy notes from Spicy Chicken Birria, you can easily take inspiration and incorporate similar elements here! Enjoy making it your own! What to Serve with Spicy Maple Glazed Chicken with Cheddar Polenta? Delight your senses and create a memorable meal by pairing mouthwatering sides that complement the dish’s sweet and spicy notes. Crispy Brussels Sprouts: Roasted until caramelized, these veggies add a lovely crunch and earthy flavor that balances the sweetness of the glaze. Garlic Mashed Potatoes: Creamy and buttery, they provide a luscious backdrop for the chicken, soaking up the sticky glaze for every last bite. Herbed Quinoa Salad: A light and fresh option that incorporates bright herbs and vegetables, adding a refreshing contrast to the rich polenta. Honey-Glazed Carrots: Their sweet essence harmonizes with the maple glaze, bringing out the dish’s warmth and comfort in every bite. Sautéed Green Beans: Tossed in garlic and olive oil, these provide a crisp texture and bright flavor that complements the chicken beautifully. Citrus Arugula Salad: A refreshing salad with zesty citruses and peppery arugula can cut through the richness of the polenta and glaze. Sparkling Cider: This effervescent drink is a perfect match, bringing a light and fruity note that elevates the entire dining experience. Expert Tips for Spicy Maple Glazed Chicken Room Temperature Chicken: Let chicken thighs sit at room temperature for 30 minutes for even cooking, avoiding rubbery meat. Perfectly Roasted Squash: Spread butternut squash in a single layer on the baking sheet to ensure it roasts evenly and caramelizes beautifully. Thick Glaze Trick: Allow the spicy maple glaze to cool for about 10 minutes before serving; it will thicken as it cools and provide a perfect coating. Creamy Polenta Care: Serve the cheddar polenta right after cooking, as it hardens quickly when left to sit, losing its delightful creaminess. Cooking Time Flexibility: If using chicken breasts instead of thighs, adjust the cooking time to prevent overcooking. Aim for an internal temperature of 165°F (74°C). Vegetable Swaps: Feel free to get creative and use different vegetables or greens in this dish, tailoring it to your preferences while maintaining that tasty balance. Spicy Maple Glazed Chicken with Cheddar Polenta Recipe FAQs What type of chicken should I use for this recipe? Absolutely! This recipe is versatile and works wonderfully with juicy chicken thighs, which are more forgiving if overcooked. However, if you prefer a leaner option, boneless, skinless chicken breasts are a great alternative. Just remember to adjust the cooking time since breasts cook faster than thighs! How should I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To keep the chicken juicy, I recommend placing a layer of plastic wrap directly over the chicken before sealing the container. This will help retain moisture and flavor! Can I freeze Spicy Maple Glazed Chicken? Yes, you can definitely freeze this dish! Allow the chicken to cool completely, then place it in a freezer-safe container or a resealable plastic bag. Remove as much air as possible and store it for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat gently in the oven at 350°F (175°C) for 15-20 minutes. What if my glaze doesn’t thicken? Very! If your spicy maple glaze seems too thin after simmering for about 12 minutes, just keep it on the heat and let it simmer a little longer until it reduces down to your desired consistency. Alternatively, you can mix a teaspoon of cornstarch with a tablespoon of cold water and stir that into the simmering glaze. This should help it thicken up nicely! Are there any dietary considerations I should be aware of? Absolutely! If you are preparing this for someone with a dairy allergy, replace the butter with ghee or a dairy-free alternative. Also, the recipe contains gluten from the whole grain mustard, so if gluten is a concern, simply substitute it with Dijon mustard, which is often gluten-free. Always check labels to be sure! How can I adjust the spiciness? The spiciness level can be easily adjusted based on your personal preference! If you like it milder, simply omit the red Fresno chili pepper from the glaze. On the other hand, if you’re a fan of heat, feel free to refine the flavor by adding more chili or your favorite hot sauce to the mix! Spicy Maple Glazed Chicken with Cheddar Polenta Delight A delicious twist on comfort food featuring juicy chicken thighs with a sweet and spicy glaze served over creamy cheddar polenta. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsTotal Time 1 hour hr Servings: 4 servingsCourse: ChickenCuisine: AmericanCalories: 600 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken4 pieces Chicken Thighs Can substitute with boneless, skinless breasts2 tablespoons Olive Oil Essential for cooking and roasting1 teaspoon Kosher Salt Adjust to taste1 teaspoon Black Pepper Adjust to tasteFor the Glaze2 tablespoons Butter Can be replaced with ghee for dairy-free1 tablespoon Apple Cider Vinegar1 tablespoon Whole Grain Mustard Substitute with Dijon if needed1/2 cup Maple Syrup Honey is a lovely alternative1 piece Red Fresno Chili Pepper Omit for milder optionFor the Polenta1 teaspoon Thyme Dried thyme works if fresh isn’t available1 cup Cheddar Cheese Sharp or mild based on your tasteFor Roasted Vegetables1 cup Butternut Squash Roast until caramelized for best flavor2 cups Rainbow Chard Can substitute with spinach or kale Equipment large skilletBaking Sheetsmall saucepanPot Method Step‑by‑Step InstructionsRemove the chicken thighs from the refrigerator and let them sit at room temperature for 30 minutes before cooking. Pat them dry and season generously with kosher salt and black pepper. Preheat your oven to 425°F (220°C). Cut the butternut squash into even slices, drizzle with olive oil, and roast for about 30 minutes until tender. In a large skillet, heat olive oil over medium-high heat. Sear the chicken thighs skin-side down for about 6 minutes until golden brown. Flip and roast in the oven for 25 minutes. In a small saucepan, melt butter over medium heat. Add chopped red Fresno chili pepper and sauté for 2 minutes. Stir in apple cider vinegar, whole grain mustard, maple syrup, and water, simmer for 12 minutes. Bring a pot of water to a boil, stir in kosher salt and thyme, gradually whisk in polenta, simmer for about 5 minutes until thickens. Stir in shredded cheddar and butter. Sauté the rainbow chard in the skillet drippings for about a minute, adding apple cider vinegar for flavor. To serve, spoon polenta onto plates, layer with roasted butternut squash, sautéed chard, and top with crispy chicken thighs. Drizzle with spicy maple glaze. Nutrition Serving: 1plateCalories: 600kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 15gVitamin A: 4000IUVitamin C: 30mgCalcium: 250mgIron: 3mg NotesAllow glaze to cool for thickening, serve polenta immediately for creaminess, and adjust cooking time if substituting chicken breasts. Tried this recipe?Let us know how it was!
