I’ve recently become such a fan of chicken thighs.  They’re pretty much impossible to overcook, they’re so much more flavorful and tender than chicken breasts, and they are so versatile.  I love recipes that are both sweet and savory; the sweet maple syrup and pecans really complement the chicken thighs and Brussels sprouts.  After cooking the chicken thighs, I let this sauce simmer and it really caramelizes the meat.  You have to try this one!


Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Lunch, Dinner
Servings: 4



1 package chicken thighs (about 8 thighs)
2 TBL olive oil
1/4 cup pure maple syrup
Pinch ginger
Pinch pepper
Handful pecans
1 cup Brussels sprouts, pre-boiled


In a large skillet, brown chicken thighs in olive oil.  Sear for 3 minutes each side before reducing heat.

Once chicken thighs are no longer pink, add in remaining ingredients.

Let simmer on low for 30 minutes.

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