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! And I bet you have everything you need for the sauce in your pantry, already.
- Boneless Chicken Thighs – Definitely boneless. Adding a bone changes it completely. You could also use chicken tenders – but the dark meat of the thighs is really best.
- Maple Syrup – this should really be the real stuff.
- Soy Sauce – dark and not low sodium is best!
- Apple Cider Vinegar
- Olive Oil
Easy to Make
This is one of those recipes when we need dinner on the table, fast.
- Heat some olive oil in a pan
- Season thighs with salt
- Add chicken thighs to hot pan, cook for a few minutes on each side
- Add the whisked vinegar, syrup, and soy sauce
- Cook until there’s a delicious glaze!
The glaze will cook quickly, so be sure to coat those delightful little chicken thighs!
Yumm. See that glaze? It’s absolutely delightful – and super flavorful!
Other Favorite Chicken Recipes
Serve it With
Maple Soy Glazed Chicken Thighs
- 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 and add chicken.
- 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.