Maple Sriracha Chicken Thighs

  • 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

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.