This. Chicken.
I don’t even know where to begin.
It has quickly become our new favourite chicken dinner recipe, narrowly edging out this One Pot Chicken Adobo. (Two pot chicken recipes need not apply, clearly.)
We eat a lot of chicken around here, as I’m sure many of you do. But it’s easy to get tired of the same old same old.
So I’m constantly innovating in the chicken department, and occasionally arriving at a recipe that turns into a family favourite.
This is one of those. Oh BOY is it ever. Sweet, sour and salty—a flavour combo few can resist. And dead easy. No onions to slice or garlic to chop (which is the “simple weeknight dinner” high watermark for me). You just brown the chicken, and dump in the glaze and let it reduce until it’s thick and syrupy. Wowza.
This recipe doubles or triples very easily, and you can pop the leftovers into the fridge for weekday sandwiches and salads. But if you go that route, resist the temptation to crowd the chicken thighs into one pan. Use multiple pans, or cook the chicken thighs in several batches to ensure they get the nice brown and crispy coating that makes them super delicious and irresistible.
Serve these guys with lots of veg. I like a big ‘ol salad, some cinnamony sweet potatoes, and a heaping pile of roasted asparagus and zucchini, kinda like this:
- 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)
- Combine the apple cider vinegar, tamari, maple syrup and ground pepper in a small bowl. Set aside.
- Use a paper towel to pat the chicken thighs dry. Season generously with salt.
- Heat the cooking oil in a large skillet set over medium-high heat.
- 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.
- Pour over the maple syrup mixture and bring it to a boil.
- 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).
- When the chicken thighs are cooked through and the maple mixture is thick and syrupy, remove the chicken from the heat and serve immediately.
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This chicken is so good and has become a staple in our home! Thank you!
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Will not real maple syrup work for this recipe as well? Like if I use Mrs Butterworth?
Hi Gretchen — I don’t think it will give the same flavour, unfortunately.
This looks delish. I love a one skillet dinner. Keeps it easy when I’m trying to juggle kids and cooking and everything else in between. I was looking for a new chicken recipe and it looks like I’ve found it. Thanks for sharing.
Correction to prior comment: It is delicious! I kept it in the pan and let it brown in the sauce. I ate 2, kids ate 3 each! Asking me to make it again already.
Hi, there. I got all excited about these. However, they did not brown in the skillet. They stuck! And now there sauce has sort of dissolved and there’s a lot of oil in the pan. I used a high quality Belgian stainless steel pan. No idea what happened. They will taste good, I guess, but why would this happen?
Thank you for sharing this excellent recipe. The ingredients listed above are of high-quality as well. Can’t wait to try it. Chicken Thighs are my favourites 🙂
Did a 1/4 recipe because I was just cooking for myself. Made no other changes, turned out good. Happy with it
What is the green that you have on the chicken? Cilantro?
Made this tonight with a few substitutions but it was easy peasy and soooo delicious!!! Browned the chicken in olive oil and made the sauce using balsamic vinegar, low sodium soy sauce, brown sugar,ground peppercorns and a little chicken broth. ( I guess I substituted a lot! LOL!) Cooked beautifully and I served with Alfredo pasta and broccoli. The sticky sauce was amazing!!
I used tamarind concentrate and I’m sure that’s where I did wrong… because it’s very sour and not sweet at all…
Hmmmm, yes — you definitely need maple syrup or something else sweet!
Did this in a cast iron pan. Used coconut oil. Came out really delicious. I plan to try sesame oil next time. It has a 450 top temp while coconut oil is 350. This caused some sticking and the pan is hard to clean. But the results are worth it!
Glad to hear you enjoyed! Thanks for leaving your feedback!
Finishng this right now in a cast iron pan using…bacon fat! It looks like it’ll clean off easily, plus it was so easy and smells divine! My teenager isn’t too impressed with many foods but keeps smelling it asking when it’ll be ready.
This was the best chicken thigh recipe I’ve ever tried! So good and so easy! My kids loved it too. I added a little 5 spice powder and used smoked salt. Thanks so much for sharing!
Glad you enjoyed! Sounds delicious with those additions!
This was delicious! Loved the flavoring, I used soy sauce instead. Just needed more sauce and maybe a little less oil. I was surprised with the avocado oil with flavor because I used it before and I didn’t like it, but it definitely worked! Thanks
Glad you enjoyed it Alicia! Thanks for leaving your feedback!
Very good. Added Sriracha for a little spice. Will definitely make again.
This was quick and easy with an awesome flavor! I used soy sauce instead of tamari and I browned my chicken in sesame oil. Oh, and I doubled the sauce since I planned to have leftovers. I chopped up the leftovers in chunks and will have them over rice for lunch tomorrow. This will be a regular in my house for sure!
oh wow. i made this last night for dinner and we could not get enough of it. it’s so good. i added one teaspoon of sri racha to the glaze for some heat (and thought i could have done more and i’m not big on heat) and sprinkled the chicken with salt and garlic powder. i can’t believe how easy and how delicious this was. served it with white rice and sautéed spinach. mmm!! thank you!
Great feedback. Thanks for sharing, lauren!
I’m going to try this recipe tonight. Can you add any spice to it to maker spicer?
You could definitely add some chili flakes or something like that to make it spicy! 🙂
I’m going to try this recipe tonight. Can you add any spice to this recipe to make it spicer?
I used coconut oil when cooking the chicken, and i had quite a bit of oil left in my pan. Should i empty the oil before pouring the maple syrup mixture over it? Thanks!
I leave the oil in the pan. You could pour some out if you want to though.
I do not have maple syrup. Can I substitute honey? Thank you!
I’m sure it would work; would just be a different flavour. Enjoy!
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I’m not joking I just tried this and I’m in love!!!its just that my mom put to much syrup :/
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Defently delish and yummy!!!!!!!
I don’t usually leave comments but this chicken is amazing and my kids request it at least once a week, and there’s rarely left overs. It’s delicious and easy to make – and it’s different so it doesn’t get boring ! I’m going to go make some right now 🙂
Great recipe! My husband’s first comment was “this is a keeper”. It was so good, I had to come make a comment. I’m scrapping/licking the stickiness out of the pan with my fingernail right now. I did sub coconut aminos for the tamari. I also added sesame seeds at the end. I served with a cabbage, carrot, snow pea, onion, garlic stir fry. Really delicious!
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So glad to hear it, Cathy. Thanks for leaving your feedback!
Hi- my chicken REALLY stuck to the pan- I used the right amount of oil…any idea what I did wrong? thanks!
Darn, not sure what could have gone wrong. What kind of pan did you use? I use a stainless steel skillet and I’ve never had an issue. You do have to be a bit patient about letting the chicken get brown before you flip it over. And perhaps when flipping it, use a metal spatula and get right under the chicken (almost scraping it up off the bottom of the pan).
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We tried this a couple of weeks ago and absolutely loved it.
Do you think this recipe could work on the grill? We grill outside most of the year and I love keeping the mess out of the kitchen. Think I’m going to try it tonight.
Hi Janie — You wouldn’t get as much sauce or caramelization on the grill but I’m sure it would still be delish!
This is the third time I have made this for my family and they love it. The only differences I made was while the chicken was browning I Carmelized some onions in the pan at the same time as the chicken and I used coconut aminos and honey. Awesome thanks for posting this recipe 🙂
Oh wow I love the addition of caramelized onions! Great idea!
Excellent recipe. I used soy and tripled the sauce recipe. Happy family. Thank you!
Glad your family enjoyed it Cass!
Can you have 4 brest instead of all thighs….
Hi Jeanene — I’ve never tried it so I can’t say for sure. The flavour will definitely be different, but I expect it will still taste pretty good :-).
Could you use 4 breast and 4 thighs..I don’t like darkmeatf
Should tge recipe read cups vs teaspoons of maple? Doesn’t seem like enough for 8 thighs.
Hi Mayra — 1 1/2 TABLEspoons. It’s not much but it does the trick. Trust me :-).
1 1/2 teaspoons does not seem enough for 8 thighs. Should the recipe read 1 1/2 cups of maple syrup?
I am out of tamari I have used peanut butter in past as a substitute. I bought some Jiff peanut powder and I will try that. Can’t wait to make this. Right up my alley! Yummm
PB is not a substitute for tamari… maybe you are thinking of tahini(sesame paste)? Tamari is very similar to soy sauce.
can you freeze any left overs?
Sure! Freeze it if your lucky enough to have left overs…lol
I made this and it was amazing! My husband wants me to make it again tomorrow! I used 2 1/2 tbs of white wine in sub of the vinegar and used soy sauce. It was delicious!
Our family loved this! So yummy and I love recipes with so few ingredients. Happy mom, happy fam.
Glad to hear your family enjoyed this, Lisa!
Woweee. I never comment on recipes but my family loves this one! It’s become a regular. We only sub soy for coconut amino.
Hooray! Glad you guys like it!
I was wondering how you do make your cinnamon sweet potatoes. I have some red skin potatoes and I wanted to pair it with this somehow
Hi Brittany! I have a recipe for cinnamon sweet potatoes http://kiwiandbean.com/coconut-cinnamon-roasted-sweet-potatoes/. Roasted red skin potatoes would be a good side dish, too!
Thank you! Made this for the first time tonight. Delicious! I made 12 chicken thighs hoping to have left-overs for lunch tomorrow, but there is only one thigh left! My picky son had 5 pieces! I had to use the substitutes of soy sauce and red wine vinegar as that’s all I had. I also added some sliced almonds for the last few minutes of cooking.
Yum! Glad to hear everyone enjoyed these!!!
Great recipe! The 2nd time I made it I added a little fresh grated ginger and garlic and some orange zest and also garnished with some scallions. Delicious!
Oh wow, I love the sound of these add-ins!!
Making these now and they smell delicious! I had bone in chicken thighs so just cut the bone out and took the skin off and they are cooking perfectly! Thanks for the easy recipe!
You are welcome! Hope it turns out delicious!
going to try this in the oven with pork loin roast baby potatoes and carrots, hope the whole thing gets delicious and crispy
I hope so too! Let me know how it goes!
I have just come upon your good looking chicken recipe. I am curious what the green flakes are in the picture. Is it parsley or green onions? I didn’t see any ingredient that looks like that listed.
Hi Jenny — just a bit of parsley to make it look pretty :-).
This recipe was a great inspiration for me tonight. I only had one of the three sauce ingredients on hand but pomegranate vinegar and Worcestershire sauce combined wonderfully with the maple syrup. I added a little orange zest at the end and everyone loved it. Thanks for sharing!
Nice substitutions! Thanks for sharing!
Hello-Has anyone ever tried this with turkey thighs? I would like to try it tonight but that’s all I have and I’m wondering if it would still be good. Also, would the cooking time change? Thank you :o)
Sorry a bit late here, but I imagine it would work with turkey thighs. You might have to up the cooking time a bit depending on the size of the thighs. Enjoy!
I’m going to try this tonight! How many chicken thighs is this recepie for?
hi,
I don’t normally buy apple cider vinegar. Is it a mandatory part of the recipe?
The apple cider vinegar is an important ingredient — you could likely use a different kind of vinegar, though I haven’t tried it myself. Apple cider vinegar is a great staple to have in your cupboard — perfect for salad dressings, marinades, etc.
Wowzers!!! This was amazing! I wanted to lick the pan! Thanks!!
Glad you loved it, Wendy! Thanks for commenting to let me know :-).
It came out so good, it remained the chicken they sale at food court at the mall, is a keeper.
Excellent — glad you liked it!
This was a hit with my family! Will definitely make again!! So easy with big, tasty results!
So glad to hear it! This dish is a fave in our house.
I’m wondering if there are special considerations for bone-in chicken thighs (that’s what I have in the fridge and I’d really like to try this).
Hi Anisa — you could use bone-in chicken thighs, but the cooking time would be quite a bit longer. Wait until they are just about cooked through before adding the sauce ingredients.
I didn’t have maple syrup nor tamarin so I used honey and soy sauce but other than that, I followed the recipe exactly and it was DELICIOUS!!
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Great to hear!! Thanks for your lovely feedback. Made my day :-).
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This was YUMMM-E! I used low-sodium soy sauce, and even forgot the salt (oops), but it was so tasty. Hubby agreed. Thanks for something simple enough to be a weeknight option!
Also, in agreement with another reviewer, it did take me longer to cook than the recipe stated. I started with the thighs folded rather than open, cooking each side, so that covered the first part of the cooking time the recipe specified. Then, I opened them up to get the “insides” cooked as well, so it added another few minutes to the cooking time. Also, any times for less oil splatter? Did I perhaps just use too much?
Great feedback — thanks! As for the oil splatter, it’s sort of inevitable for this recipe. So I’m glad I didn’t spring for the marble countertops :-). You can get a splatter guard/screen –I’ve got one but to be honest I always forget about it.
Glad to hear it Vivian! It’s one of our faves!
This was really good! I love how easy and quickly this comes together. I’ll admit the lack of chopping was a big draw for me. Very moist chicken with a terrific flavor. I ended up using butter instead of oil to brown the chicken and it turned out great. Will definitely make this often.
Glad to hear you enjoyed it Lora! Yes, I love that it doesn’t require any chopping 🙂
Wasn’t the best I’ve had , but real good . I give it a 4
The recipe was good. It took way longer than what you put to cook the chicken through. I give it a 4.
this recipe was posted on my birthday and i am 15 and i can’t wait to cook this!
What about using honey instead of the maple syrup? This is cooking as we speak and i hope it’s as amazing as it sounds
hope you enjoy it ryan! i imagine honey would probably work; it would just be a different flavour. report back and let me know!
All I can say is WOW!! This is now a regular at my house.
Glad you enjoyed these Joan! I actually just made them a couple of days ago and was reminded how easy and delicious they are. Yum!
This was absolutely amazing. My wife and I just made it tonight and we were shocked at the full flavor and the moistness of the chicken. we will definitely be keeping this in our rotation!
Great to hear, Jon! It’s in regular rotation at our house too :-).
i used coconut oil to fry the chicken in. Also used lo sodium soy sauce. Came out delicious. Thanks for the recipe.
I made this tonight it was incredibly easy and delicious. I served it with Trader Joe’s Riced Cauliflower and broccoli. It will be a weekly addition to my meal plans. Thank you so much.
So great to hear! And wow riced cauliflower sounds like a great side dish. Will have to give that a try!
Really great looking dish however,… the herbs that were used aren’t in the recipe.
Hi Tate — you are correct; I added a little sprinkle of parsley to pretty it up for the photo :-). You could add that but it isn’t necessary.
Made this tonight for my girlfriend, turned out amazing. Some of the best chicken I’ve ever had.
Excellent! So great to hear it Ted :-).
I have not finished cooking this yet…..a little disappointed. Most boneless skinless chicken thigh recipes instruct you to either leave them as they come out of the package, or to spread them out. To spread these out would have taken 2 skillets, so I went with the idea of leaving them as they came out of the package. They don’t get done……..I’ve cooked them and turned them four times the time given in this recipe. Finally covered them and am waiting for them to get done enough to put the glaze on and flip them to coat them in the glaze. After going through this hassle, hope they are good………. 🙁 Will rate 2 until I taste them and if they are better than a “2”, I will rate again. Disappointed.
Oh no, Anne. Sorry you had trouble with this recipe. Perhaps the chicken thighs that I use are on the smaller side, as it doesn’t generally seem to matter how I put them into the pan. But a good note and next time I make them I will try to update the recipe. All the best.
I paleo-ified this by subbing the Tamari with coconut aminos. I also used 4 chicken breasts and thus doubled the recipe. I served it with asparagus which was lightly baked with some avocado oil, splash of lemon juice, sea salt and pepper sprinkle. It was delicious!
Sounds great! Thanks for sharing.
Melissa I was planning on doing the same. Glad you already confirmed this substitution was a win!
Delicious!!!!!
Definitely good. I used a little too much oil which changed the consistency of the syrup mixture. It still turned out very good.
Glad to hear, Debra!
This looks absolutely delicious! I love one pan meals, less clean up! I’ll be trying this one.
You can never have too many chicken recipes on hand. I can’t wait to try this, it looks delicious!
D’lish! lovely little sauce (and the pepper adds so much too) – the boys and I had to hold back eating the full contents of the skillet before sitting down for dinner as a family. I think the most important instruction from my pov is to make sure the chicken is fully dry otherwise it won’t crisp up (ie: no half-hearted patting!) — was able to save under the broiler but next time I’ll take out the fan ;-). This one’s a keeper – thanks. Oh, in case helpful to anyone… I used 12 thighs and moved the measurements up to 2 Tbsp for first 3 ingredients and 1 tsp for pepper – it worked great. Also used soy sauce.
Glad you enjoyed! And yes, good point re. getting the chicken as dry as possible. Definitely important! Soggy chicken ain’t no good! Ha!
This looks fantastic! We do chicken here a lot as well. I will be trying this soon….and from the sound of it, will be adding it to my rotation!
Wow this chicken looks incredible! We are soy free, so I’ll be trying this recipe with Lea & Perrins Worcestershire sauce instead of the tamari.
I know!!and it tastes incredible too!
Holy Cow! This looks so good! I’m definitely making these ASAP!
Chicken is one of my favorite things to play up and make new crazy recipe with (which I am doing right now in the kitchen!) Haha! Although, I still have never cooked chicken thighs! Ah! I must! It’s on the list!
Chicken thighs are the best! So much more moist and flavourful than the breasts 🙂