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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