It’s no secret that we love chicken, but for this recipe we wanted to step away from our usual white meat and spice things up a bit. There’s a reason chicken thighs make regular appearances in many of our favorite ethnic cuisines – they’re so tasty, versatile, and budget friendly, what’s not to love?!
You really can’t go wrong with a sweet and salty flavor combination, so we whipped up a soy sauce and maple glaze that reduces to caramelized perfection in this one-skillet dish. The best part about dark meat chicken is it reheats well the next day without drying out; we like to cook up a large batch for dinner so we have enough for lunch the next day!
Sweet And Salty Chicken Thighs
20 minutes to prepare serves 4 - 6
- 8 boneless skinless chicken thighs, rinsed and patted dry
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons vegetable oil
- 1/4 teaspoon red chili pepper flakes
- Salt and pepper, to taste
- Heat oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper and add to skillet.
- Cook for 3-4 minutes, or until they start to brown, then flip and cook an additional 3-4 minutes.
- In a medium bowl, combine apple cider vinegar, soy sauce, maple syrup, and red pepper, and pour over chicken in skillet.
- Bring to a boil then immediately reduce heat. Simmer chicken in sauce until it thickens to a glaze-like consistency, about 5-10 minutes, flipping every minute or so to ensure the chicken is coated.
- Serve immediately and enjoy!
Recipe adapted from Cooking for Kiwi and Bean