One Skillet Sweet 'n Salty Chicken Thighs
Prep time
Cook time
Total time
Serves: 4
  • 1½ tablespoons apple cider vinegar
  • 1½ tablespoons tamari (see note below)
  • 1½ tablespoons pure maple syrup
  • ½ teaspoon ground black pepper
  • 8 boneless skinless chicken thighs
  • Sea salt
  • 2 tablespoons cooking oil (I use avocado oil)
  1. Combine the apple cider vinegar, tamari, maple syrup and ground pepper in a small bowl. Set aside.
  2. Use a paper towel to pat the chicken thighs dry. Season generously with salt.
  3. Heat the cooking oil in a large skillet set over medium-high heat.
  4. When the oil is shimmering, add the chicken thighs. When they begin to turn brown and crispy (after about 3-4 minutes), flip them over and brown them on the other side.
  5. Pour over the maple syrup mixture and bring it to a boil.
  6. Turn down the heat slightly and let the maple syrup mixture boil and reduce, while you flip the chicken thighs every minute or so (to ensure they are completely coated in the glaze).
  7. When the chicken thighs are cooked through and the maple mixture is thick and syrupy, remove the chicken from the heat and serve immediately.
I use gluten free tamari in this recipe, and while I expect it would also work with soy sauce, I haven't tried it myself.
Recipe by (Cooking for) Kiwi & Bean at