Crispy Chicken Thighs with Maple-Mustard Glaze

Crisp-skinned chicken thighs are seared and finished with a maple-mustard pan glaze for a sweet-savory stovetop dinner.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 4 pieces chicken thighs
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp olive oil
• 2 cloves garlic
• 3 tbsp maple syrup
• 2 tbsp dijon mustard
• 1 tsp apple cider vinegar

Cooking instructions

1. Pat the chicken thighs dry with paper towels. Season the flesh and skin sides evenly with salt and black pepper.
2. In a large stainless steel or cast-iron skillet, heat the olive oil over medium heat. Once shimmering, place the chicken skin-side down in the pan. Cook undisturbed until the skin is deep golden brown and renders its fat, approximately 12-15 minutes. (about 15 min)
3. Flip the chicken pieces over, reduce heat to medium-low, and cook for another 12-15 minutes, or until the thickest part reaches an internal temperature of 165°F. (about 15 min)
4. While the chicken finishes, mince the garlic. In a small bowl, whisk together the maple syrup, dijon mustard, apple cider vinegar, and the minced garlic.
5. Remove the cooked chicken from the pan to a plate and let it rest. Pour off all but 1 teaspoon of the rendered chicken fat. Add the glaze mixture to the hot skillet, scraping up any browned bits from the bottom, and simmer for 2 minutes until slightly thickened. (about 2 min)
6. Pour the warm glaze over the crispy chicken thighs and serve immediately.