Maple Chipotle Chicken Thighs Skillet

• 6 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon chipotle chile in adobo sauce, finely chopped
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 2 tablespoons unsalted butter
• 1/4 cup chicken broth
• 2 green onions, sliced

Steps

1. 1 Pat chicken thighs dry with paper towels and season with smoked paprika, garlic powder, salt, and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through.
3. 3 Remove chicken from skillet and set aside.
4. 4 In the same skillet, whisk together maple syrup, apple cider vinegar, chipotle chile, Dijon mustard, and garlic.
5. 5 Bring to a simmer and cook for 2-3 minutes until slightly thickened.
6. 6 Reduce heat to medium, add butter to the skillet, and let it melt into the sauce.
7. 7 Return chicken to the skillet, spooning the sauce over the thighs.
8. 8 Add chicken broth to the skillet, cover, and let cook for an additional 5 minutes.
9. 9 Garnish with sliced green onions before serving.

Equipment

• Large skillet

Variations

• Substitute chicken thighs with chicken breasts for a leaner option.
• Add in diced pineapple for a tropical twist.

Substitutions

• If you don't have chipotle in adobo, use 1/2 teaspoon cayenne pepper for heat.
• Honey can stand in for maple syrup if needed.

Pairings

• Cornbread on the side offers a delightful contrast.
• A cold beer or a glass of crisp white wine complements the flavors.

Nutrition

Tips

• For a spicier kick, add more chipotle chile or a dash of hot sauce.
• If you prefer crispy skin, start with skin-on thighs and adjust cooking time accordingly.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to preserve the sauce's texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently in a skillet.

Serving Suggestions

• Serve with a side of fluffy white rice or a fresh green salad.
• Pairs wonderfully with roasted vegetables.

FAQ