One Skillet Sweet ‘n Salty Chicken Thighs
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:
White Girl Dahl (Indian-Spiced Red Lentil, Tomato and Coconut Stew)
5.0 from 6 reviews
- Prep time: 20 mins
- Cook time: 40 mins
- Total time: 1 hour
- 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.
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.
I am Sarah - lawyer, wife, mama, and semi-professional shower-singer. And this is the story of how I feed my hungry family.
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