Sweet and Salty Boneless Chicken Thighs

Sweet and Salty Boneless Chicken Thighs Sweet and salty mixture: 1½ tablespoons apple cider vinegar 1½ tablespoons tamari sauce (or regular soy sauce) 1½ tablespoons maple syrup 1/4 teaspoon ground black pepper Chicken: 1 lb. boneless skinless chicken thighs (small, about 8 pieces) Sea salt 1 tablespoon olive oil 1 tablespoon butter Sweet and Salty Mixture Combine apple cider vinegar, tamari, maple syrup and ground pepper in a small bowl. Set aside. Paper towel dry the chicken thighs dry and season generously with salt. Heat the olive oil and butter in a large skillet set over medium-high heat. When the oil and butter are shimmering, add the chicken thighs and brown on each side for 4-5 minutes per side ( 8-10 minutes total), flipping only once. Pour over the maple syrup mixture and bring it to a boil. Reduce the heat slightly and let the sweet and salty mixture simmer and reduce, while you flip the chicken thighs every 2 minutes or so to ensure they are completely coated in the glaze. When the chicken thighs are cooked through and the sweet and salty mixture is thick and syrupy, remove the chicken from the heat and serve immediately.