• 1 1/2 tbs Blazing Apple Cider Vinegar
  • 1 1/2 tbs Soy Sauce
  • 1 1/2 tbs. Pure Maple Syrup
  • 1/2 tsp. Black Pepper
  • 2 tbs. Coconut Oil
  • 8 Boneless Skinless Chicken Thighs
  • Salt


In small bowl, combine Blazing Apple Cider Vinegar, Soy Sauce, maple syrup and pepper in a bowl.

Take the chicken thighs and pat dry. Salt each of the chicken thighs on all sides.

In a large skillet, heat the coconut oil on medium-high heat. Once oil is hot, add the chicken thighs. Brown on each side for 3-4 minutes. Pour the mixture and turn down the heat. Flip the chicken thighs over every minute or so to make sure each side gets an even coat of the mixture. Once the glaze becomes thick and syrupy remove from heat and serve.

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