- ½ cup maple syrup
- ½ cup soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons red wine vinegar
- 6 pieces boneless skin less chicken thighs
In a medium bowl mix the maple syrup, soy sauce, sesame oil, and red wine vinegar. Pour half of the sauces to a small plastic container. Then add the chicken thigh to the bowl and mix well. Place in refrigerator for up to 12 hours. Grill on pre-heated grill for 3-4 minutes on each side basting with extra sauce until chicken is fully cooked.
