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Home » Entrées » Chicken Recipes » Baked Maple Chicken Thighs (Boneless and Skinless)

Baked Maple Chicken Thighs (Boneless and Skinless)

October 14, 2018 by victor 98 Comments

Top down view of nicely browned, moist skinless chicken thighs in a baking dish with pan juices.

Baked chicken thighs, flavored with maple syrup, apple cider vinegar, fresh garlic, parsley and a touch of sesame oil… Mmmmmm. Slightly sweet, slightly sour and so delicious. They are to die for. My kids absolutely love these chicken thighs.

The best way to bake chicken thighs

By far, one of the best ways to make baked chicken thighs is to cook them quick, at high heat. They will lose too much liquid and dry out more than you’d like if you let them bake for too long. This is especially true in case of boneless, skinless chicken thighs. I like baking skinless and boneless thighs at about 425F to 450F. Not surprisingly, this is the cooking temperature that The Kitchn recommends too.

Skinless chicken thighs don’t brown too well, even at high baking temperatures. This is true both when baking at 450F for 15-20 minutes and when baking at 375F for 45 minutes. The meat will look pale and unappetizing. The good news is that this is easily fixable. You need to use a broiler at the end of baking.

Cooked skinless boneless chicken thighs in a large white baking dish.

I found that the best results are achieved when broiling on high heat and as close to the heating element as possible. That’s right. You want to give the thighs a very quick, yet very hot heat blast. This will brown the tops very quickly, without drying out the meat. If you broil on high but move the baking dish lower, the browning will occur at a lower pace but this extended high heat treatment will dry out the meat. This is, understandably, not desirable.

Just make sure to keep a very close eye on the thighs as they will brown very quickly. Pull them out of the oven as soon as they reach the desired color.

Close up of baked boneless skinless chicken thighs.

Looking for more great baked chicken thigh recipes? Check these out:

  • Baked BBQ Chicken thighs
  • Killer Marinated Chicken Thighs
  • Honey Mustard Chicken Thighs
Bake chicken thighs, boneless and skinless, seasoned with maple syrup, apple cider vinegar, garlic, fresh parsley and sesame oil. Tender, slightly sweet and tart, and absolutely delicious. | ifoodblogger.com

Baked Maple Chicken Thighs (Boneless and Skinless)

4.98 from 36 votes
Print Pin Rate
Course: Dinner, lunch
Cuisine: American
Keyword: baked chicken, baked chicken thighs
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 servings
Calories: 169kcal
Author: Victor

Ingredients

  • 12 chicken thighs (skinless and boneless)
  • 2 Tbsp olive oil
  • 1 tsp sesame oil
  • 2 tsp kosher salt (or to taste)
  • 1/2 tsp black pepper
  • 2 Tbsp maple syrup
  • 2 Tbsp apple cider vinegar
  • 3 garlic cloves (pressed)
  • 2 Tbsp fresh parsley (finely chopped)

Instructions

  • Preheat oven to 425F.
  • Add the chicken thighs to a large bowl. Add the salt, pepper, oils, maple syrup, apple cider vinegar, pressed garlic and one tablespoon of chopped parsley. Mix well and let sit at room temperature for 30 minutes.
  • Mix once again and transfer the chicken thighs to a 9" x 13" baking dish.
  • Bake for 20 minutes or until the the thighs reach about 150F - 155F internal temperature. Move the baking dish to the top rack and turn on the broiler to high. Broil for a few minutes, constantly watching, until slightly browned.
  • Remove the thighs from the oven, baste with pan juices and let rest for about 5 minutes. Sprinkle with the remaining chopped parsley and serve.

Nutrition

Calories: 169kcal | Carbohydrates: 2g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 489mg | Potassium: 290mg | Fiber: 0g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 1.1mg | Calcium: 16mg | Iron: 0.9mg

 

Helpful resources:

How To Cook Boneless, Skinless Chicken Thighs in the Oven – The Kitchn

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    Recipe Rating




     

  1. Terry Taber

    March 15, 2023 at 9:38 pm

    Turned out great, nice subtle flavor!

    Reply
    • victor

      March 17, 2023 at 9:43 am

      Happy to hear it. Enjoy!

      Reply
  2. Erica

    February 21, 2023 at 10:26 pm

    I found this recipe today and made it for the family. Everyone loved it, and I have picky eaters in the house. It came out tender, juicy, and delicious! My only change would be to not use salt… I rarely cook with salt and even though I reduced the amount to 1 tsp, it was still a bit salty for all of us.

    Reply
    • victor

      February 24, 2023 at 11:21 am

      Enjoy!

      Reply
  3. Hinzi Carf

    February 06, 2023 at 7:23 pm

    Good but you need to increase your total time to 55+mins. 30 mins + 20 mins cook +Broiler +5 mins rest.

    Reply
  4. Deanna Pasnak

    November 21, 2022 at 9:39 am

    Yummy. Mix marinade before adding chicken. I used a healthy squirt of Sriracha instead of garlic, and a big squirt of parsley paste (I find it more economical than buying fresh and throwing away most). Tender and flavorful.

    Reply
    • victor

      December 15, 2022 at 11:06 am

      Enjoy!

      Reply
  5. Jaye

    October 24, 2022 at 8:42 pm

    Hi, wondering if this is freezer friendly?

    Reply
    • victor

      February 06, 2023 at 1:34 pm

      Chicken is very freezer-friendly in general so this one should be just fine.

      Reply
  6. Gill

    October 03, 2022 at 3:55 am

    Fabulous tasty recipe. I made with skinless thighs and used a drizzle of honey, served with steamed veg and roasties, delicious.

    Reply
    • victor

      October 06, 2022 at 10:46 am

      Glad to hear it. Enjoy!

      Reply
  7. Annemarie

    September 11, 2022 at 7:52 pm

    This recipe is very good! Would recommend! Definitely a keeper! Thanks for sharing it!

    Reply
    • victor

      September 13, 2022 at 12:01 pm

      You are very welcome. Enjoy!

      Reply
  8. Rhonda

    August 02, 2022 at 2:50 pm

    I made this recipe with thighs, and it was delicious, everyone loved it!! I marinated for 24 hours. Would it be tasty with drumsticks too? What would the cooking time be?
    thank you!

    Reply
    • victor

      August 03, 2022 at 9:22 am

      I haven’t tried, but I don’t see why it wouldn’t. I would suggest cooking them at 375F for 45-50 minutes, as in this drumstick recipe. I would recommend trying it too, it’s delicious.

      Reply
  9. Kristen

    July 09, 2022 at 6:50 pm

    How would I go about making this with boneless, skinless chicken BREASTS?

    Reply
    • victor

      July 10, 2022 at 8:02 am

      Kristen, my favorite way to make boneless, skinless chicken breast in the oven is low and slow, as described in this recipe. Use the seasonings from here, add some butter, and bake as instructed in the linked recipe. You will like it. Good luck!

      Reply
  10. Linda Brown

    June 12, 2022 at 9:34 pm

    The recipe sounds mouth watering awesome I am ready to go to the store and buy some chicken just to make this I am so excited thank you chicken recipe

    Reply
    • victor

      June 13, 2022 at 9:42 am

      You are welcome. Enjoy!

      Reply
  11. Sophie

    February 26, 2022 at 8:02 pm

    I made this recipe tonight with the only change being that I marinated the chicken a few hours. This was fantastic! Tender, flavorful and cooked perfectly. Thanks!

    Reply
  12. Peppi

    February 21, 2022 at 8:20 pm

    Great recipe! Instead of Maple Syrup I used Coconut Flower Syrup from Thailand…..

    Glazed Carrots, Steamed Broccoli, Basamati Rice and Salad….Mmmmm

    Reply
  13. CAROLE READER

    February 20, 2022 at 5:57 pm

    very tasty… I would use half the salt listed in the recipe

    Reply
  14. Val

    January 27, 2022 at 12:29 am

    Great recipe! I have adapted it to use with bone in chicken thighs. I prep and let marinate the night before. Very easy and convenient for a weekday dinner. We plate with mashed potatoes and fresh green beans or broccoli. We love to use the extra “pan juices” for our mashed potato gravy.

    Reply
  15. Sung

    October 31, 2021 at 11:36 pm

    Its not my first time to make this recipe, it’s really good.

    Reply
    • victor

      November 01, 2021 at 2:15 pm

      Enjoy!

      Reply
  16. Jennifer Canada

    October 17, 2021 at 9:58 pm

    So fantastic! I used molasses instead of maple syrup because that’s what I had. Just great!

    Reply
  17. Charlotte

    May 25, 2021 at 6:59 pm

    I followed the recipe as listed. I took chicken breast and cut them in thirds as I only had 8 thighs and cooked them at 400 for 25 minutes. The maple syrup, vinegar and garlic flavors all came through even though marinaded for only 35 minutes. Will definitely let them marinade longer next time. Delicious!

    Reply
  18. Kirsten

    May 18, 2021 at 2:13 pm

    Loved this chicken! So easy and so tasty! A new firm favourite!

    Reply
  19. Brittany

    May 06, 2021 at 5:14 pm

    One of our family go to’s for a quick, easy, and delicious meal. Even my 2 year old loves it!

    Reply
  20. Leslie

    January 16, 2021 at 1:43 pm

    if I only want four chicken thighs, do I divide the other ingredients by three? You can tell I’m not a cook 😉

    Reply
    • victor

      January 17, 2021 at 3:28 pm

      No worries. The rule of thumb is when you do, make sure to use a proportionately small baking dish/pan. If you put less liquid in a large pan it will evaporate very quickly. To answer your question, you can use the same9x13″ pan and the same amount of liquid/sauce, or reduce it proportionately to the meat, but also use a proportionately smaller pan.

      Reply
      • Leslie

        January 18, 2021 at 12:03 am

        I baked the whole 12 and had guests for dinner. It turned out very nicely and I am definitely going to make this again! Thank you!

        Reply
        • victor

          January 19, 2021 at 7:47 am

          You are very welcome, Leslie.

  21. Penny

    January 13, 2021 at 1:04 pm

    Your recipe looks amazing! Can you please tell me what the approximate weight is of the recommended 12 boneless and skinless chicken thighs. Thanks! 🙂

    Reply
    • victor

      January 19, 2021 at 7:52 am

      I think it’s about 3 oz each.

      Reply
      • Julianne Viola

        March 25, 2022 at 8:52 am

        I just wanted to know if the chicken could just be baked in the oven cause my broiler is not working well and if I could just bake it in the oven what degrees and how long should I bake it?

        Reply
        • victor

          March 25, 2022 at 11:30 am

          Hm… I think you missed that part in the recipe. The chicken IS baked in the oven and broiling is the last step to brown the tops. If your boiler is not working, just continue baking until at least 165F… I like my chicken thighs cooked to about 180F – 185F. Good luck!

  22. Sara

    October 28, 2020 at 12:04 pm

    This recipe sounds so delicious! I’m living in Germany and have only been able to find bone-in skin-on chicken thighs here. How would you recommend to cook those for this recipe? (Sorry if this is a newbie question…cooking is not my forte, but my family needs to eat, so I do my best).

    Reply
    • victor

      October 29, 2020 at 8:42 pm

      Sara, it’s very easy to remove the skin and debone chicken thighs, so you can try doing that for this recipe. If you want to keep them as is, cook them over high heat (450F) for 20 minutes or so (see my killer chicken thigh recipe), or try that recipe. Or cook them similar to my Mojo Chicken at 375F for about 60-75 minutes. Hope this helps.

      Tschuss;)
      P.S. I worked in Germany back in the day, lovely country and the food was amazing.

      Reply
      • Sara

        October 30, 2020 at 11:24 am

        Yes, this helps so much – thank you!

        Tschuss! (We’ve had a wonderful time in Germany so far!)

        Reply
  23. Mary

    October 21, 2020 at 11:04 am

    Hi. This is our favorite chicken recipe of all time. Oven is on the fritz, and thinking of trying in a crock pot. Any suggestions?

    Reply
    • victor

      October 27, 2020 at 7:05 pm

      You can follow the cooking instructions from this slow cooker chicken recipe. You can brown skinless breasts over high heat just a little if you want, or skip it. I am sure they will taste great regardless.

      Reply
  24. Lindsay

    July 24, 2020 at 5:42 pm

    Italian parsley or curly leaf parsley?!

    Reply
    • victor

      July 25, 2020 at 5:34 am

      I use Italian most of the time but both will work.

      Reply
  25. 603Linda

    May 09, 2020 at 8:08 pm

    I tried this tonight. I love anything with chicken thighs. I didn’t get any of the maple flavor. I live in NH, so I used local pure maple syrup. After it came out of the oven, I put the juices into a saucepan with more syrup, a little sugar and a little chicken broth. I was hoping to serve over waffles. Wasn’t quite what I expected with the maple flavor. But the recipe is solid. I would call this a fabulous marinated thigh … even good for the grill!

    Reply
  26. Jacinta

    April 28, 2020 at 12:06 pm

    I don’t have apple cider vinegar, any substitution you would recommend?

    Reply
    • victor

      April 30, 2020 at 9:25 am

      White wine vingear, malt vinegar or even some lime or lemon juice will work well.

      Reply
      • Michelle

        July 29, 2020 at 5:08 pm

        Can I substitute or omit the sesame oil? I dont have any 🙁

        Reply
        • victor

          July 29, 2020 at 10:32 pm

          Regular cooking oil, or any oil you like will do.

  27. Marilyn

    March 27, 2020 at 5:42 pm

    I’m cooking skinless bone in chicken thighs. What do you think the adjusted cooking time should be? Thank you

    Reply
    • victor

      March 29, 2020 at 10:14 pm

      About 5-10 more minutes. I like chicken thighs cooked to 185F.

      Reply
  28. KC

    March 24, 2020 at 3:46 pm

    Made these for dinner last night, it is so quick, had everything in the cupboard. I marinated it in the fridge in the same container I cooked it in. covered it in tinfoil and put it in the oven. Voila. But this was the key, I reserved some sauce on the side and made a gravy to pour over the chicken on a bed of basmati rice, Only change to the recipe I used hot chilli sesame oil and added an extra tsp of it and skipped the pepper,
    Thanks again, excellent.

    Reply
    • victor

      March 24, 2020 at 7:02 pm

      Sounds delicious, KC. Thanks for the tips.

      Reply
  29. Julia

    March 11, 2020 at 7:08 pm

    A new favourite for the whole family! Thanks for sharing it!

    Reply
  30. Jamie

    March 01, 2020 at 8:02 am

    Hi there! I was curious if you think this recipe would work in the instant pot?

    Reply
    • victor

      March 01, 2020 at 8:12 pm

      Jamie, I’ve never tried cooking boneless skinless chicken thighs in a pressure cooker but I don’t see why it wouldn’t work.

      Reply
  31. Dana

    February 09, 2020 at 8:20 am

    “This one is a keeper!”
    Easy to make, and the flavor is big for so few ingredients.
    I had six small thighs, and had the perfect amount of juice to baste , and spoon over after plating.
    My husband says this is now in his top ten!

    Reply
  32. Janet

    February 05, 2020 at 1:57 pm

    Made this recipe today and it was FABULOUS! I used bone in chicken thighs with the skin removed and baked at 375 for 60 minutes. The meat was so tender and very moist and flavorful. This will be one that I make over and over!

    Reply
  33. Dorothy Radford

    January 16, 2020 at 2:48 pm

    I tried this recipe for lunch today. Followed recipe 100%. Once chicken was fully baked, I pulled chicken out and put on a plate. I drained all juices into a small sauté pan, added two tablespoons of sour cream, one teaspoon of cornstarch, and half cup of chicken broth. Sautéd till thickened then served over chicken thighs. Served with brown rice with mixed vegetables, and sautéd spinach pith mushrooms and purple onions. You can add sauce over spinach too. Was to die for. Thank you so much for the recipe.

    Reply
    • victor

      January 16, 2020 at 3:13 pm

      Dorothy, that sounds delicious. You took this recipe to a whole new level. Thanks for sharing.

      Reply
    • Kennedy

      January 28, 2020 at 6:30 pm

      Thanks for the great recipe! Can I cook the chicken thighs on a charcoal grill?

      Reply
      • victor

        January 28, 2020 at 8:49 pm

        I don’t see why not although I never tried this recipe on a grill.

        Reply
        • Will

          May 07, 2020 at 2:51 pm

          This recipe worked fine for me on a Weber kettle bbq – fifteen minutes in a dish with indirect heat, then five minutes on the rack over the coals.

        • victor

          May 08, 2020 at 12:45 pm

          Thanks for confirming, Will. I am excited to try grilling too.

  34. Cassie

    January 01, 2020 at 2:36 pm

    I want to try this recipe but we are 2 older adults with smaller appetites. If I made this as written then divide into smaller portions and freeze for future use do you think that would work?

    Reply
    • victor

      January 02, 2020 at 4:08 pm

      Cassie, welcome to my blog. Fresh always tastes better so, whenever possible, make fresh. That said, cooked chicken freezes quite well for up to three months. The key is to defrost slowly in a fridge, then heat in the oven at 325F – 350F, covered with foil, until the internal temperature reaches 160F. Rest for 5 minutes and serve.

      Reply
  35. Shirley

    December 11, 2019 at 10:36 am

    Victor I love your site! I am making the boneless skinless thighs in bulk for a church function and want to know if this can be done ahead and if so how would you reheat for best results?( sorry I posted this question on another recipe too but the boneless skinless thighs are what I am making!

    Reply
    • victor

      December 11, 2019 at 7:40 pm

      Hi Shirley, no problem. Boneless, skinless thighs can dry out so you have to be careful. I recommend reheating in an oven at 325F until the internal temperature hits 160F. Carry-over heat will raise the temp to 165F. You want to do it in a pan covered with foil to preserve moisture.

      Reply
  36. Kaitlyn

    December 10, 2019 at 1:39 am

    This is outstanding! I can only imagine how much better it would be if I had marinated for longer. Thanks so much. Definitely keeping this recipe.

    Reply
    • victor

      December 10, 2019 at 4:17 pm

      You are very welcome! Check out my other recipes, I am sure you will find more great ones.

      Reply
  37. Laura Dohoney

    October 22, 2019 at 8:36 am

    how long would I bake if using bone in chicken thighs?

    Reply
    • victor

      October 23, 2019 at 1:17 pm

      At 425F it would take about 35-45 minutes or so. You can also bake at 450F as per this bone-in chicken thigh recipe. My favorite.

      Reply
  38. Shelly

    October 06, 2019 at 8:04 pm

    Delicious and so easy to make! Very tasty & moist, I’ll be adding this recipe to my keeper file! Thank you for sharing it.

    Reply
    • victor

      October 06, 2019 at 8:53 pm

      You are very welcome, Shelly. Please, check out my other recipes.

      Reply
  39. LF

    August 26, 2019 at 11:00 pm

    Very tender, flavourful and juicy. Next time you will thicken the juices up with a little cornstarch slurry.

    Reply
    • Lori

      September 20, 2019 at 12:58 am

      Just wondering what you would best recommend as a side dish with these. I’m trying this one out this weekend. Thanks – this sounds perfect for my needs!

      Reply
      • victor

        September 20, 2019 at 8:29 pm

        Pasta or mashed potatoes will be great. For a lighter meal, roasted vegetables or simply a salad. I like the cucumber and tomato salad with my chicken.

        Reply
  40. LAS

    May 23, 2019 at 12:06 pm

    This is DELICIOUS!! The thighs are so tender and juicy. All of the flavors blend so well — nothing overtakes the dish. The maple, garlic, and vinegar are a perfect flavor trio! I can’t stop saying great things about this recipe, and printing off copies for my friends! Here’s the highest honor: I have a baked chicken recipe that USED to be my favorite because the crispy skin was so good — but now, this is my favorite chicken recipe because the chicken meat itself is so delicious!! And it’s pretty darn healthy to boot! One disclaimer, I didn’t add the sesame oil as it’s not something I routinely keep in my kitchen any more — it’s a little too strong for us. THANK YOU for sharing this recipe!!

    Reply
    • victor

      May 24, 2019 at 11:52 am

      Your comment made my day, LAS. Thank so much for your feedback. Hope you try and enjoy my other recipes.

      Reply
  41. Leah Lucas

    April 11, 2019 at 5:04 pm

    Do you put the marinade in the dish with the thighs?

    Reply
    • victor

      April 11, 2019 at 5:16 pm

      Yes, I bake the chicken in the marinade. The marinade keeps the meat moist and you can use what’s remaining after cooking as a serving sauce.

      Reply
  42. Erin

    March 05, 2019 at 8:48 pm

    If using bone-in thighs, would you double the marinade?

    Reply
    • victor

      March 05, 2019 at 9:40 pm

      It’s not necessary as it will be the same amount of meat.

      Reply
      • Erin Delamont

        March 06, 2019 at 12:48 am

        Thanks for responding! I have it marinating in my fridge and am looking forward to trying it tomorrow. I wondered, since the pieces are bigger with the bone in and I’ll need two pans, if extra marinade would be necessary for the sauce.

        Reply
        • victor

          March 06, 2019 at 7:50 pm

          If you are doing it in two pans, I would definitely double the sauce.

  43. Nikki

    February 08, 2019 at 11:31 pm

    Very good and easy.

    Reply
  44. Linda K

    January 14, 2019 at 12:18 pm

    Not a fan of chicken thighs, but, this recipe was easy, tasty and moist.

    Reply
  45. Kristina Fedorchuk

    December 28, 2018 at 3:49 am

    I was just wondering what is the longest I can marinade the thighs ? My last few chicken receipes have been under seasoned and dry:(

    Reply
    • victor

      December 28, 2018 at 8:34 am

      I find that marinating overnight and even up to 24 hours yields the best results. I do that every time I can.

      Reply
  46. Roxanne

    November 25, 2018 at 6:26 pm

    Do you put the marinade in the baking dish too?

    Reply
    • victor

      November 26, 2018 at 8:43 pm

      Yes, I do. It keeps the thighs moist and use can use the pan juices to pour over the thighs when serving. It’s delicious.

      Reply
  47. Shanice

    November 08, 2018 at 6:44 am

    Tasted really good. Great for my diet.

    Reply
  48. Jess

    October 23, 2018 at 4:06 am

    I made this for my boyfriend, who is studying to be a chef… and we couldn’t get enough of these chicken thighs! I served them with your roasted vegetables, and I am going to make this again tonight!!! THANK YOU!!!

    Reply
    • victor

      October 23, 2018 at 9:00 am

      Glad to hear that liked my baked chicken thigh recipe. Thank you for the compliment!

      Reply
  49. JJ

    October 21, 2018 at 6:03 pm

    Will this recipe work with boneless skinless chicken breasts?

    Reply
    • victor

      October 21, 2018 at 10:13 pm

      Yes, but I would recommend baking at 325F for about 45-60 minutes, or until 160F internal temp is reached, followed by a 5 min rest.

      Reply
  50. Erica

    October 17, 2018 at 10:11 pm

    I normally bake skinless and boneless chicken thighs for 25 minutes at 400, which I did with this recipe and it was perfect. The thighs were perfectly seasoned and I loved the slightly sweet and tangy profile. Wouldn’t change a thing. 😉

    Reply
    • victor

      October 18, 2018 at 9:07 am

      Glad to hear it, Erica. If 400F works for you, then definitely stick with it. Everyone’s oven bakes differently as they say.

      Reply

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Hi, I am Victor and welcome to my blog dedicated to simple and delicious everyday food... Read more...
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