Sweet and Spicy Maple-Sriracha Glazed Chicken Thighs
10min
25min
2
425
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Chef's Note
For the best caramelization, make sure your skillet is properly heated before adding the chicken, and don't move the thighs while they're searing. If you prefer a milder dish, reduce the sriracha to 1/2 tablespoon.
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Ingredients
4 thighs bone-in, skin-on chicken thighs
3 tablespoons maple syrup
1 tablespoon sriracha sauce
1 tablespoon soy sauce
2 cloves, minced garlic
1 teaspoon, grated fresh ginger
1 tablespoon lime juice
1 tablespoon olive oil
2 thinly sliced, for garnish green onions
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Pat 4 chicken thighs dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 2
In a small bowl, whisk together 3 tablespoons maple syrup, 1 tablespoon sriracha, 1 tablespoon soy sauce, 2 minced garlic cloves, 1 teaspoon grated ginger, and 1 tablespoon lime juice. Set aside.
- 3
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
- 4
Place chicken thighs skin-side down in the hot skillet and cook undisturbed for 5-7 minutes until the skin is golden brown and crispy.
- 5
Flip the chicken thighs and cook for another 3 minutes on the other side.
- 6
Reduce heat to medium-low and pour the maple-sriracha mixture over the chicken thighs.
- 7
Simmer for 8-10 minutes, occasionally spooning the sauce over the chicken, until the chicken is cooked through (internal temperature of 165°F/74°C) and the sauce has thickened into a glaze.
- 8
If the sauce reduces too quickly, add 1-2 tablespoons of water to prevent burning.
- 9
Remove from heat and let the chicken rest for 5 minutes.
- 10
Garnish with sliced green onions before serving.
Nutrition Information (per serving)
425
32g
18g
24g
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