This dish might be simple to make, but there is nothing simple about its flavor!
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
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