Ingredients
Scale
- 1.5 pounds chicken thighs or breasts (boneless and skinless)
- 1/2 cup pure maple syrup (use Grade A for the best flavor)
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce (or coconut aminos)
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- Fresh parsley for garnish
Instructions
- Pat the chicken dry with paper towels. Season both sides with salt, pepper, and smoked paprika.
- In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, and minced garlic. Set this glaze aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Place the chicken in the skillet. Cook for 5 to 7 minutes per side, or until the chicken is golden brown and cooked through.
- Reduce the heat to medium. Pour the maple glaze mixture into the skillet over the chicken.
- Use a spoon to baste the chicken with the sauce continuously.
- Let the sauce simmer for 3 to 5 minutes. It should thicken and become very sticky.
- Once the sauce has reduced and the chicken is fully coated, remove the skillet from the heat.
- Garnish with fresh parsley and serve immediately.
- Cook Time: 30 minutes