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Maple Ginger Chicken Thighs
Ingredients
- 4 chicken thighs, boneless, skin on (organic best)
- 1/2 cup high quality soy sauce
- 1/3 cup maple syrup
- 1/3 cup rice vinegar
- 4 Thai chiles, sliced lengthwise
- Thin sliced garlic cloves, at least 3, up to 8
- A thumb sized piece of ginger, sliced thin
- (Above will marinate together)
- Cooking oil (sesame good for flavor)
- Garnish:
- Sesame seeds
- Green onion
- Optional:
- 2 cups bok choy or other leafy green
Directions
- Marinate chicken thighs in liquid ingredients (except oil), sliced garlic and ginger, and Thai chiles for at least two hours, longer is better.
- Heat sesame oil in a large frying pan
- Remove chicken from marinade, discard liquid and peppers. It’s best to flatten the chicken thighs so that they’re an even thickness. (One easy method for this is to place in a large ziplock bag and smash with a mallet or other wide, heavy object. Alternately, just smoosh them a little with your hands.)
- Fry in pan, skin side down to start. Be sure not to crowd the pan.
- Cook about 4 minutes each side on high heat, then cover and put on low for another 5-10 minutes until cooked through. At this point I like to add the book choy if I’m using it, it’ll steam nicely in the pan with all of the drippings.
- Check doneness by slicing into one of the thighs. They should be JUST the other side of pink to retain juiciness.
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