Sweet and Salty Boneless Chicken Thighs is a one skillet chicken dish, prepared in under 30 minutes. Just brown the chicken and then add the combo of maple syrup, Tamari soy sauce and apple cider vinegar! It’s a perfect chicken recipe for a weeknight dinner or when you don’t have a lot of time on your hands and don’t want to spend too much time in the kitchen.
Why make Sweet and Salty Boneless Chicken Thighs
- EASY Simple ingredients that produce foolproof recipe
- AMAZING FLAVOR Sweet and salty flavor of maple syrup/Tamari soy sauce/apple cider combination is amazing with chicken thighs
- ONE SKILLET RECIPE Minimal clean up since everything is cooked in the same skillet
Chef Tips on making sweet and salty chicken thighs
- Make sure to pat dry chicken thighs with paper towel before it’s ready for the pan. This will remove extra moisture and guarantee nice browning of the chicken!
- If your boneless and skinless chicken thighs are large, make sure to halve them. Mine were so small, I only had to cut two of them.
- Do not overcrowd the pan when browning the chicken. There should be plenty of space for any liquid to evaporate to ensure proper browning.
How to make sweet and salty syrup mixture:
Simply combine maple syrup, Tamari sauce (which is gluten free version of soy sauce) and apple cider vinegar in a small bowl and set aside.
Can I use regular soy sauce instead of Tamari?
Yes, regular soy sauce can be used. Keep in mind that it’s not gluten free, if that’s a concern. Also Tamari sauce has a darker color and richer flavor than regular sauce.
When to add sweet and salty mixture to chicken?
The mixture is added after chicken is added to the hot skillet and then reduced to a syrup consistency which is what coats the chicken thighs.
This amazing syrup makes the perfect coating for the chicken thighs!
Interested in more delicious chicken recipes?
Just brown the chicken and then add the combo of maple syrup, Tamari soy sauce and apple cider vinegar!
- 1½ tablespoons apple cider vinegar
- 1½ tablespoons tamari sauce (or regular soy sauce)
- 1½ tablespoons maple syrup
- 1/4 teaspoon ground black pepper
- 8 boneless skinless chicken thighs
- Sea salt
- 1 tablespoon olive oil
- 1 tablespoon butter
Combine apple cider vinegar, tamari, maple syrup and ground pepper in a small bowl. Set aside.
Paper towel dry the chicken thighs dry and season generously with salt.
Heat the olive oil and butter in a large skillet set over medium-high heat.
When the oil and butter are shimmering, add the chicken thighs and brown on each side for 4-5 minutes per side ( 8-10 minutes total), flipping only once.
- Pour over the maple syrup mixture and bring it to a boil.
Reduce the heat slightly and let the sweet and salty mixture simmer and reduce, while you flip the chicken thighs every 2 minutes or so to ensure they are completely coated in the glaze.
When the chicken thighs are cooked through and the sweet and salty mixture is thick and syrupy, remove the chicken from the heat and serve immediately.
Original recipe: Kiwi and Bean