- ¼ cup maple syrup
- 1 tablespoon soy sauce - I like using a very dark, thick soy sauce
- 1 tablespoon sriracha, divided
- 1 teaspoon sesame oil
- 2 garlic cloves, finely minced
- 1 teaspoon finely minced ginger
- 1 tablespoon water
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon vegetable oil
In a bowl, whisk together the maple syrup, soy sauce, 1 teaspoon of the sriracha, sesame oil, garlic, and ginger. Add 1 tablespoon of water and whisk until incorporated. Set aside.
Generously rub both sides of the chicken thighs with the remaining sriracha.
Heat a large non-stick skillet (I used a well-seasoned cast iron skillet) over medium-high heat. Add the vegetable oil and heat until shimmering.
Add the chicken thighs, skin side up, and cook for about 5 minutes or until the bottom is golden brown. Flip and cook another 5 minutes or until the skin side is golden brown and starting to crisp.
Add the sauce and partially cover; cook for about 10 more minutes or until the sauce is thickened and bubbly and a thermometer inserted into the thickest part of the largest thigh reads 165° F.
Serve the chicken hot and spoon any sauce remaining in the skillet over the top.
- Yields: 4 servings
- Preparation Time: About 30 minutes