Name: Spicy Maple Glazed Chicken with Cheddar Polenta: An Incredible 7-Step Recipe
Prep time: 15 min
Cook time: PT-485775H58M12S
Total time: 50 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs; ½ cup maple syrup; 2 tablespoons apple cider vinegar; 1 tablespoon soy sauce; 1 tablespoon sriracha sauce (adjust to taste); 1 teaspoon garlic powder; 1 teaspoon smoked paprika; Salt and pepper, to taste; 1 cup polenta (coarse cornmeal); 4 cups water or chicken broth; 1 cup shredded cheddar cheese; 2 tablespoons butter; Salt and pepper, to taste

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Why You’ll Love This Recipe

This dish balances the sweetness of maple syrup with the heat of sriracha, creating a bold flavor profile that elevates simple chicken thighs. The creamy cheddar polenta provides a smooth, cheesy base that complements the spicy glaze perfectly. Ready in just over 30 minutes, it’s a satisfying meal for any day of the week.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

4 boneless, skinless chicken thighs
½ cup maple syrup
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
1 tablespoon sriracha sauce (adjust for spiciness)
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper, to taste

For the Cheddar Polenta:

1 cup polenta (coarse cornmeal)
4 cups water or chicken broth
1 cup shredded cheddar cheese
2 tablespoons butter
Salt and pepper, to taste

directions

Prepare Marinade: In a bowl, whisk together maple syrup, apple cider vinegar, soy sauce, sriracha, garlic powder, smoked paprika, salt, and pepper.
Marinate Chicken: Place the chicken thighs in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it’s coated. Let it marinate for at least 30 minutes (or up to 2 hours) in the refrigerator for better flavor.
Cook Chicken: Preheat your oven to 400°F (200°C). Transfer the marinated chicken to a baking dish and bake for about 25–30 minutes, or until fully cooked and glazed. Baste with marinade halfway through for extra flavor.
Cook Polenta: While the chicken is baking, bring 4 cups of water or chicken broth to a boil in a saucepan. Gradually whisk in the polenta and cook over low heat, stirring frequently for about 15–20 minutes until thickened.
Add Cheese: Once the polenta has thickened, stir in the shredded cheddar cheese and butter. Season with salt and pepper to taste. Keep warm while you finish the chicken.
Finish Chicken: Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before slicing.
Assemble the Dish: To serve, spoon a generous portion of cheddar polenta onto each plate, top with sliced chicken, and drizzle with any remaining maple glaze from the baking dish for an added touch.

Servings and timing

This recipe yields 4 servings.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: About 50 minutes

Variations

Protein Swap: Use boneless chicken breasts instead of thighs, adjusting cooking time accordingly.
Cheese Options: Substitute cheddar with Parmesan or Gruyère for a different flavor.
Spice Level: Adjust sriracha to your desired heat level or replace with hot sauce of choice.
Herbs: Garnish with fresh parsley or chives for color and freshness.
Vegetable Side: Serve with roasted broccoli or sautéed greens for a balanced meal.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. Polenta may thicken when chilled; add a splash of water or broth while reheating to loosen it.

FAQs

Can I marinate the chicken overnight?

Yes, marinating overnight will enhance the flavor even more.

Can I make this dish gluten-free?

Yes, use gluten-free soy sauce to keep it gluten-free.

What if I don’t have polenta?

You can substitute with creamy mashed potatoes or rice.

How do I know when the chicken is cooked?

The internal temperature should reach 165°F (74°C), and juices should run clear.

Can I prepare the polenta ahead of time?

Yes, make the polenta ahead and reheat with a little added liquid to restore creaminess.

Is this dish spicy?

It has a moderate heat level that can be adjusted by changing the amount of sriracha.

Can I grill the chicken instead?

Yes, grill marinated chicken thighs for a smoky flavor, then glaze with reserved sauce.

How thick should the glaze be?

The glaze should be syrupy and sticky enough to coat the chicken nicely.

Can I use frozen chicken thighs?

Yes, thaw completely before marinating and cooking.

What sides go well with this dish?

Simple steamed vegetables or a crisp salad pair well with the rich flavors.

Conclusion

Spicy Maple Glazed Chicken with Cheddar Polenta is a delicious, flavorful meal that perfectly balances sweet, spicy, and creamy elements. Quick to prepare and sure to impress, it’s a fantastic choice for a cozy dinner that feels special yet easy.

Spicy Maple Glazed Chicken with Cheddar Polenta: An Incredible 7-Step Recipe

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Spicy Maple Glazed Chicken with Cheddar Polenta is a delicious meal featuring juicy chicken thighs glazed with a sweet and spicy maple-sriracha sauce, paired with creamy, cheesy polenta for a comforting and flavorful dish.

Author: Amy
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Main Dish
Method: Baking, Stovetop
Cuisine: American
Diet: Gluten Free

Instructions

Whisk together maple syrup, apple cider vinegar, soy sauce, sriracha, garlic powder, smoked paprika, salt, and pepper to make the marinade.
Place chicken thighs in a resealable bag or dish and pour marinade over them. Refrigerate for at least 30 minutes or up to 2 hours.
Preheat oven to 400°F (200°C). Bake chicken in a baking dish for 25–30 minutes, basting with marinade halfway through.
Meanwhile, bring water or chicken broth to a boil. Slowly whisk in polenta and cook over low heat, stirring frequently for 15–20 minutes until thickened.
Stir in shredded cheddar cheese and butter into the polenta. Season with salt and pepper and keep warm.
Remove chicken from oven and let rest a few minutes before slicing.
Serve chicken sliced over cheddar polenta, drizzling with any remaining glaze from the baking dish.