These Maple Soy Glazed Chicken Thighs are easy, delicious, and different than your regular chicken recipe! They’re always a hit in our house and with guests!
I don’t know about you, but we eat a lot of chicken in our house. We bake it, we herb it, we spice it, we grill it, we taco it, we burrito bowl it, we crock pot it, we make it into stock, and we even Phở it. You get the idea. Since it’s such a main part of our diets, we’re always looking for new, but easy ways to cook it on busy weeknights. Which makes these Maple Soy Glazed Chicken Thighs one of our new favorite recipes!6 ingredients! Whaaa? Boneless chicken thighs, apple cider vinegar (oh and stay tuned for my apple cider vinegar from scratch coming… well, once it’s ready!), soy sauce, olive oil, salt, and maple syrup. The real stuff is always preferred in my books, but that’s just my New Hampshire showing.
To cook, all I did was heat some oil in a pan, salt the thighs, and cook them for a few minutes on each side before adding the whisked together apple cider vinegar, maple syrup, and soy sauce.Cooked until the maple soy sauce is a delicious glaze on all of the thighs and that’s dinner! Delish.We served these guys with some simple mashed potatoes and caramelized onions. Then the next day we ate the leftovers on top of salads. Totally delicious with any side! They’re the perfect slightly sweet, salty, juicy easy weeknight chicken!
Maple Soy Glazed Chicken Thighs
These Maple Soy Glazed Chicken Thighs are easy, delicious, and different than your regular chicken recipe
- 12 Boneless skinless chicken thighs or 8 bone in chicken thighs with bones removed- these tend to be a bit bigger and have more meat
- 1 tablespoon olive oil
- 2 tablespoons real 100% pure maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh parsley, minced
- kosher salt to season chicken thighs
Season chicken thighs with salt.
Heat olive oil in large saute pan on medium high heat.
Combine maple syrup, soy, and apple cider vinegar in a small bowl and add to the pan and let it come to a boil.
While mixture boils and reduces, flip the chicken every few minutes to ensure that they are completely coated and move around pan to ensure glazing and coating.
When the chicken is cooked completely through (approximately 15 more minutes), remove from heat and serve immediately.