One Skillet Sweet ‘n Salty Chicken Thighs


This is one of  my favorite 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 !

This recipe very easily, and you can pop the leftovers into the fridge for weekday sandwiches and salads. But if you go that route, resist the temptation to crowd the chicken thighs into one pan. Use multiple pans, or cook the chicken thighs in several batches to ensure they get the nice brown and crispy coating that makes them super delicious and irresistible.

Serve these guys with lots of veg. I like a big ‘ol salad, some cinnamony sweet potatoes, and a heaping pile of roasted asparagus and zucchini., like this :

One Skillet Sweet 'n Salty Chicken Thighs Recipe



  • 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)


  1. Combine the apple cider vinegar, tamari, maple syrup and ground pepper in a small bowl. Set aside.
  2. Use a paper towel to pat the chicken thighs dry. Season generously with salt.
  3. Heat the cooking oil in a large skillet set over medium-high heat.
  4. 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.
  5. Pour over the maple syrup mixture and bring it to a boil.
  6. Turn down the heat slightly and let the maple syrup mixture boil and reduce, while you flip the chicken thighs every minute or so (to ensure they are completely coated in the glaze).
  7. When the chicken thighs are cooked through and the maple mixture is thick and syrupy, remove the chicken from the heat and serve immediately.


  • I use gluten free tamari in this recipe, and while I expect it would also work with soy sauce, I haven't tried it myself.


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