Description
These Sweet and Salty Boneless Chicken Thighs are juicy, flavorful, and incredibly simple to make. The combination of maple syrup, tamari (or soy sauce), and apple cider vinegar creates a sticky, savory-sweet glaze that coats each bite perfectly — ready in just 25 minutes.
Ingredients
- Sweet and Salty Mixture:
- 1½ tablespoons apple cider vinegar
- 1½ tablespoons tamari sauce (or regular soy sauce)
- 1½ tablespoons maple syrup
- ¼ teaspoon ground black pepper
- Chicken:
- 1 lb boneless, skinless chicken thighs (about 8 small pieces)
- Sea salt, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
- Make the Sauce: In a small bowl, whisk together the apple cider vinegar, tamari sauce, maple syrup, and black pepper. Set aside.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels and season generously with sea salt.
- Heat olive oil and butter in a large skillet over medium-high heat until shimmering.
- Add chicken thighs to the pan and brown for 4–5 minutes per side (8–10 minutes total), flipping only once.
- Pour the prepared sweet and salty mixture over the chicken. Bring to a boil.
- Reduce heat slightly and let the sauce simmer. Flip the chicken every 2 minutes to coat thoroughly.
- Cook until the sauce thickens into a glaze and the chicken is fully cooked through (internal temp 165°F).
- Remove from heat and serve immediately, spooning any extra glaze over the chicken.
Notes
- For extra caramelization, finish the chicken under a broiler for 1–2 minutes after glazing.
- Tamari keeps this dish gluten-free, but soy sauce works just as well if gluten isn’t a concern.
- Pairs perfectly with steamed rice, roasted vegetables, or a fresh green salad.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 7g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 135mg
