2 TBSP Olive oil
8 boneless, skinless chicken thighs
salt** and pepper
3 TBSP pure maple syrup
3 TBSP soy sauce
3 TBSP apple cider vinegar
1 TBSP fresh snipped parsley (optional)
Full recipe from : yummly.com
Sprinkle salt and pepper over both sides of the chicken thighs.
In a small bowl, mix the maple syrup, soy sauce and vinegar. Set aside.
In a large skillet heat the olive oil over medium-high heat. Working in batches if necessary, place chicken thighs in a single layer in the skillet and cook until golden brown, about 4-5 minutes per side.
Once the chicken thighs are browned, add the syrup mixture to the skillet. Bring to a boil, then lower the heat to a simmer and continue cooking, allowing the syrup mixture to reduce to a thick glaze.
Turn the thighs about every minute or so in the mixture to become coated with the glaze.
Continue cooking about 20 minutes until the thighs are cooked thru.
Serve garnished with parsley if desired.