The first time I tasted Spicy Maple Glazed Chicken with Cheddar Polenta, I was instantly transported. The sweet, spicy aroma filled my kitchen, effortlessly pulling me away from the chaotic day I’d had. With autumn right around the corner, I felt the perfect pairing of flavorful comfort food beckoning. This dish is a delightful surprise, as you wouldn’t guess that something so sophisticated could be made in just an hour and a half!
I was determined to shake up my usual dinner routine, especially when all I craved was something hearty but also warm and inviting. Combining tender chicken thighs with a maple-chili glaze and creamy cheddar polenta, this recipe checks all the boxes: it’s easy enough for a weeknight dinner yet impressive enough to serve at a gathering. The addition of roasted butternut squash and sautéed rainbow chard brings vibrant color and freshness to the table, making it a feast for the eyes as well as the palate. Join me as we dive deeper into creating this crowd-pleasing dish that will have everyone asking for seconds!
Why is Spicy Maple Glazed Chicken Loved?
Deliciously Unique: The Spicy Maple Glazed Chicken takes your taste buds on an unforgettable journey, blending sweet and spicy flavors with a robust glaze that’s hard to resist.
Comforting Creaminess: Paired with creamy cheddar polenta, this dish offers a delightful texture contrast that makes every bite satisfying.
Nutrient-Rich: Packed with wholesome ingredients like butternut squash and rainbow chard, it’s a nutritious choice that doesn’t skimp on flavor.
Fast Execution: With a total time of just 1 hour and 30 minutes, it’s perfect for busy weeknights or gatherings.
Crowd-Pleasing: Whether for a family dinner or entertaining guests, this dish is sure to impress and keep everyone coming back for more!
Elevate your cooking game by mastering this standout recipe that checks all the boxes, or check out how to create delicious polenta sides for additional inspiration!
Spicy Maple Glazed Chicken Ingredients
For the Chicken
• 8 bone-in, skin-on chicken thighs – Juicy and flavorful, perfect for absorbing the glaze.
• Olive oil – Essential for searing and enhancing flavor; feel free to substitute with canola oil if needed.
• Kosher salt – Bring out the natural flavors of the chicken; adjust to taste.
• Freshly cracked black pepper – Adds a touch of warmth and complexity to the dish.
For the Butternut Squash
• 1 (1 ¾ lb) butternut squash, peeled + sliced ¼” – Roasting enhances its sweetness and texture; any winter squash can work as a substitute.
For the Glaze
• 4 tbsp butter – Provides richness to the glaze while adding depth of flavor.
• 1 large red fresno chili pepper, thinly sliced – Offers a delightful kick; jalapeños can be used for a milder version.
• ½ cup apple cider vinegar – Balances the sweetness of the maple syrup; a splash is also used for the greens.
• ¼ cup whole grain mustard – Introduces tanginess that complements the sweetness.
• ¼ cup maple syrup – The star of the glaze, bringing that signature sweet touch to the Spicy Maple Glazed Chicken.
• 2 tbsp water – Helps achieve the right consistency for the glaze.
For the Polenta
• 1 cup polenta – Forms the creamy base for serving; quick-cooking options can save you time.
• ½ lb sharp white cheddar cheese, shredded – Adds a bold, cheesy flavor to the polenta.
• 2 tbsp butter – Enhances creaminess and overall flavor.
For the Greens
• 1 large bunch rainbow chard, stemmed + roughly chopped – Packs nutrients and color; spinach can be an easy swap.
• 4 cups water – Needed for cooking the polenta.
• 1 small handful fresh thyme sprigs (tied in kitchen twine) – Infuses the dish with a lovely herbal aroma; feel free to use dried thyme if fresh isn’t available.
Gather these ingredients and get ready for a delightful cooking adventure that will fill your kitchen with warmth and flavor!
How to Make Spicy Maple Glazed Chicken
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Preheat: Start by preheating your oven to 425°F. This step ensures the chicken gets beautifully roasted and crispy. While waiting, pat the chicken dry and let it rest at room temperature for about 30 minutes.
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Prepare Squash: Place the butternut squash slices onto a sheet pan. Drizzle generously with olive oil and toss to coat. Spread into an even layer and season with a pinch of salt. Roast for about 30 minutes, or until tender and slightly caramelized.
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Sear Chicken: Meanwhile, heat a 12” cast-iron skillet over medium-high heat. Add enough olive oil to lightly coat the bottom. Season the chicken thighs well with salt and black pepper.
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Cook Chicken: When the oil is hot, add the chicken skin-side down into the skillet in batches. Cook for about 6 minutes, or until the skin is golden and crisp. Flip and cook for another minute. Transfer to a plate and repeat with remaining thighs. Return all chicken to the skillet, skin-side up, and roast for 25 minutes, or until cooked through.
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Make Glaze: While the chicken roasts, heat a small saucepan over medium heat. Add the butter and sliced chili peppers, allowing the butter to melt and slightly brown. Whisk in the apple cider vinegar, mustard, maple syrup, and water. Bring the sauce to a simmer, then reduce heat to low and simmer for about 12 minutes, or until thickened.
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Cook Polenta: For the polenta, add 4 cups of water, thyme, and a pinch of salt to a 2qt saucepan. Bring to a boil, then whisk in the polenta. Reduce heat to low and cook for about 5 minutes, stirring often. Remove the thyme, stir in the cheddar and butter until melted, and season with salt and black pepper to taste.
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Sauté Greens: Once the chicken is ready, transfer it to a plate. Return the skillet to medium heat and quickly sauté the rainbow chard in the chicken drippings for just a minute until wilted. Season with salt and a splash of apple cider vinegar.
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Serve: Spoon the polenta onto a large platter. Arrange the squash, greens, and chicken over the polenta. Drizzle the glaze over top and garnish with any extra thyme leaves and freshly cracked black pepper.
Optional: Sprinkle some extra chili flakes for an added kick!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Spicy Maple Glazed Chicken with Cheddar Polenta components are perfect for meal prep enthusiasts! You can marinate the chicken with the glaze up to 24 hours in advance, allowing those flavors to deepen and ensuring it’s just as delicious when cooked. The butternut squash can be roasted ahead of time and stored in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the squash in the oven at 350°F for about 10 minutes. Prepare the polenta in advance as well, and warm it up on the stove while sautéing the rainbow chard. This smart strategy saves time and ensures you have a comforting meal ready with minimal effort!
Expert Tips for Spicy Maple Glazed Chicken
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Pat Chicken Dry: Ensure the chicken is patted dry before cooking. This helps achieve that coveted crispy skin while roasting.
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Roast Evenly: For perfectly roasted butternut squash, ensure the slices are evenly spaced on the pan. Overcrowding can lead to steaming rather than caramelization.
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Monitor Chicken: Use a meat thermometer to check for doneness. Chicken should reach an internal temperature of 165°F; avoid overcooking to keep it juicy.
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Glaze Consistency: If your glaze is too thick, whisk in a little more water to thin it out. A smooth glaze clings perfectly to your Spicy Maple Glazed Chicken.
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Sauté Quickly: When sautéing the rainbow chard, keep the heat high and work quickly. This ensures the greens remain vibrant and slightly crisp rather than soggy.
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Cheese Variety: For a unique twist, try different cheese in the polenta, like pepper jack for extra spice or Parmesan for a more pronounced, savory flavor.
Spicy Maple Glazed Chicken Variations
Feel free to get creative with this dish! Here are some delightful twists to elevate your meal experience.
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Vegetarian: Swap the chicken for hearty roasted portobello mushrooms, allowing the maple glaze to enhance their natural flavors.
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Gluten-Free: Use certified gluten-free whole grain mustard and ensure the polenta is made from gluten-free cornmeal for safe enjoyment.
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Extra Spicy: Include additional chili peppers or a dash of cayenne pepper in the glaze for an extra heat kick that chili lovers will adore.
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Sweet Alternative: Maple syrup can be replaced with agave nectar for a similar sweetness with a slightly different flavor profile.
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Alternative Greens: Replace rainbow chard with sautéed kale or Swiss chard for a different texture and taste, while keeping the dish vibrant and nutrient-rich.
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Herbed Polenta: Stir in fresh rosemary or basil to the polenta before serving for an aromatic twist that beautifully complements the chicken.
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Nutty Flavor: Top the finished dish with toasted pine nuts or walnuts for an earthy crunch that enhances both flavor and texture.
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Fruit Add-In: Add diced apples or pears into the butternut squash for a sweet and savory combination that bursts with fall flavors.
How to Store and Freeze Spicy Maple Glazed Chicken
Fridge: Store any leftover Spicy Maple Glazed Chicken in an airtight container for up to 3 days to maintain its moisture and flavor.
Freezer: For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months. Be sure to label them with the date!
Reheating: To reheat, thaw in the fridge overnight, then gently warm in the oven or microwave until heated through. Avoid overcooking to keep the chicken tender.
Sauce Storage: If you have leftover glaze, store it separately in the fridge for up to a week, or freeze it for later use in other dishes.
What to Serve with Spicy Maple Glazed Chicken?
Elevate your dining experience with these delightful sides that harmoniously complement the sweet and spicy flavors of your dish.
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Creamy Garlic Mashed Potatoes: The luscious creaminess balances the zesty glaze perfectly, providing a comforting touch to your meal.
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Roasted Brussels Sprouts: Their crispy texture adds an earthy flavor, enhancing the vibrant notes of the chicken and squash.
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Tangy Coleslaw: This fresh, crunchy side introduces a vinegar kick, echoing the apple cider vinegar in the dish while providing a delightful crunch.
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Honey-Glazed Carrots: Roasting carrots brings out their natural sweetness, mirroring the maple syrup and creating a beautiful color contrast on your plate.
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Crispy Green Beans: The snappy, bright flavor of green beans provides a refreshing contrast to the savory chicken and creamy polenta. This adds a light touch to the meal.
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Cinnamon-Spiced Quinoa: A warm, nutritious grain that ties in an unexpected spice, making it a lovely base instead of traditional rice.
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Sparkling Apple Cider: An effervescent pairing, its sweetness and acidity cleanse the palate, making each bite of chicken feel new and exciting.
Enjoy the symphony of flavors and textures as you create a meal that’s not only satisfying but also richly rewarding!
Spicy Maple Glazed Chicken with Cheddar Polenta Recipe FAQs
How do I choose the right butternut squash?
Absolutely! When selecting butternut squash, look for one that feels heavy for its size with smooth, unblemished skin. Avoid any with dark spots, soft areas, or cracks. A firm squash will yield a sweeter, tastier result in your dish.
How should I store the leftover chicken?
To store your leftover Spicy Maple Glazed Chicken, place it in an airtight container and keep it in the fridge for up to 3 days. If you want to keep it for longer, you can freeze portions in freezer-safe bags. Just be sure to label them with the date you made the dish so you can easily keep track!
Can I freeze the chicken and polenta?
Yes, you can! For freezing, let the chicken cool completely, then place it in a freezer-safe bag or container for up to 3 months. For the cheddar polenta, I suggest letting it cool too, then portion it out and freeze in separate bags. When you’re ready to eat, thaw overnight in the fridge, then reheat gently on the stove or in the microwave.
What do I do if my chicken is not crispy enough?
If your chicken isn’t getting that desirable crispy skin, here’s a simple guide: First, make sure you’re using bone-in, skin-on thighs for optimal results. Pat the skin dry with paper towels before seasoning, as moisture is the enemy of crispiness! Additionally, ensure your oil is hot enough before placing the chicken in the skillet—the sizzle should be immediate. Cook it skin-side down for adequate time (about 6 minutes) before flipping. This helps render the fat and achieve that wonderful crisp!
Are there any dietary considerations for this recipe?
Great question! If anyone in your household has specific dietary restrictions, this recipe can easily adapt. For dairy-free options, you can substitute the cheddar cheese with a dairy-free cheese alternative or simply omit it for a lighter polenta. If you have an allergy to the fresno chili, try a milder pepper or omit it altogether. As always, I recommend checking ingredient labels if you’re serving this dish to guests with food allergies.
Savory Spicy Maple Glazed Chicken with Cheddar Polenta Delight
Ingredients
Equipment
Method
- Preheat your oven to 425°F and pat the chicken dry. Let it rest at room temperature for about 30 minutes.
- Place the butternut squash slices onto a sheet pan, drizzle with olive oil, toss to coat, season with salt, and roast for about 30 minutes.
- Heat a 12” cast-iron skillet over medium-high heat, add olive oil, and season the chicken with salt and black pepper.
- When the oil is hot, add the chicken skin-side down, cook for about 6 minutes until golden and crisp, then flip and cook for another minute.
- Transfer the chicken to a plate, return all to the skillet skin-side up, and roast for 25 minutes.
- While the chicken roasts, heat a saucepan, melt the butter with sliced chili peppers, whisk in vinegar, mustard, maple syrup, and water, and simmer for 12 minutes.
- In a saucepan, add water, thyme, and a pinch of salt. Bring to a boil, whisk in polenta, reduce heat, stir often, then stir in cheddar and butter.
- Transfer chicken to a plate, sauté the chard in chicken drippings until wilted, season with salt and a splash of vinegar.
- Spoon polenta onto a platter, arrange squash, greens, and chicken over it. Drizzle with glaze and garnish with thyme leaves and black pepper.