Hey everyone! This is Kristen from fuelingafitfam.com. Jessica is so nice to let us guest post here and share this HEALTHY, Sweet and Salty Chicken recipe, on her awesome blog!
If she could come decorate my house that would be a dream!
If you haven’t been over to our blog, we focus on making whole foods that are delicious and nutritious, so drop by and check it out sometime! You can also follow us on Facebook, Instagram and Pinterest.
Sweet and Salty Chicken
This Sweet and Salty Chicken is one of our new FAVORITE meals. It’s so versatile. I have looked for any excuse to make this! I’m really not into watching the football playoffs right now, but I am into making food for them!
“Say what honey? You want some appetizers during the game? I’m on it!”
So instead of having it over rice like we normally do, I just cut them into small pieces that we could snack on.
Have you ever been to the mall, food court, while they are handing out free samples? I have always loved the chicken from any of the Japanese restaurants. I know it’s probably not good for me, so I never actually buy it… I just savor the one piece. Well, these remind me of those. And guess what? They are healthy, so you can dig in guilt-free!
The best part about this is that it is super easy and quick to make. I think the longest part was defrosting the chicken.
Sweet and Salty Chicken
- 1-1/2 Tablespoons apple cider vinegar
- 1-1/2 Tablespoons tamari
- 1-1/2 Tablespoons pure maple syrup
- 1/2 teaspoon ground black pepper
- 4 large boneless skinless chicken thighs
- sea salt
- 2 Tablespoons olive oil
- In a small bowl add the apple cider vinegar, tamari, maple syrup and ground pepper. Set aside.
- Cut chicken thighs to desired size and pat them dry with a paper towel. Season generously with salt.
- Heat the cooking oil in a large skillet over medium-high heat.
- After a couple of minutes add the chicken thighs. When they begin to turn brown and crispy (after about 3-4 minutes), flip them over and brown them on the other side.
- Pour the maple syrup mixture over chicken and bring it to a boil.
- Turn the heat down just a little bit and let the maple syrup mixture boil and reduce, while you flip the chicken thighs every minute or so (to ensure they are completely coated in the glaze).
- The maple mixture will become thick and syrupy, and it will completely coat the chicken, leaving nothing in the pan. After the chicken is cooked through and the maple mixture is thick and completely covering the chicken, remove from heat and serve immediately.
Original Recipe From: kiwiandbean.com
Back to Jessica…
Thank you SO MUCH for coming over here, Fueling a Fit Fam, and sharing this crazy delicious Sweet and Salty Chicken recipe. My mouth is TOTALLY watering, looking at it!
To check our more recipes of theirs, you can see those here:
Until next time,