ats
tgh
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.
One Skillet Sweet 'n Salty Chicken Thighs
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Ingredients
- 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)
Instructions
- 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.
Full Recipes>>One Skillet Sweet 'n Salty Chicken Thighs