- 6 skinless boneless chicken thighs
- 1/4 cup tamari or soy sauce if not gluten free
- 1/4 cup light brown sugar
- 1/4 cup water
- 1/4 tsp cayenne
- 2 tsp oregano
- 1/4 tsp crushed red pepper
- 1 tsp ginger
- 1 clove garlic chopped
Whisk all marinade ingredients together and pour into a Ziploc bag.
Add chicken thighs and marinate for at least 2 hours or overnight.
Heat a non-stick skillet or grill pan over medium-high and drizzle pan with a bit of olive oil.
Add chicken thighs to pan and discard marinade.
Cook until chicken is cooked through and browned on the outside, about 8 minutes per side.
Instant read thermometer should read 165º F.
Calories: 182kcal | Carbohydrates: 12g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 170mg | Potassium: 320mg | Sugar: 11g | Vitamin A: 85IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 1.2mg