# What You'll Need:
→ Maple Bourbon Chicken
01 - 4 boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 1/4 cup pure maple syrup
04 - 3 tablespoons bourbon
05 - 1 tablespoon Dijon mustard
06 - 1 tablespoon apple cider vinegar
07 - 2 cloves garlic, minced
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Sweet Potato Hash
11 - 2 large sweet potatoes, peeled and diced (about 4 cups)
12 - 1 red bell pepper, diced
13 - 1 green bell pepper, diced
14 - 1 small red onion, diced
15 - 2 tablespoons olive oil
16 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
→ Garnish
19 - 2 tablespoons chopped fresh parsley
# Steps to Follow:
01 - Whisk together maple syrup, bourbon, Dijon mustard, apple cider vinegar, garlic, smoked paprika, salt, and black pepper until thoroughly combined.
02 - Place chicken thighs in a resealable bag or shallow dish. Pour half of the marinade over the chicken, reserving the remainder. Refrigerate for at least 20 minutes, up to 2 hours to enhance flavor.
03 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced sweet potatoes and sauté for 5 minutes, stirring occasionally to prevent sticking.
04 - Add diced red and green bell peppers, red onion, thyme, salt, and pepper to the skillet. Continue cooking for 10 to 12 minutes, stirring frequently, until sweet potatoes are tender and golden. Remove from skillet and set aside, keeping warm.
05 - Wipe out the skillet and add 2 tablespoons olive oil over medium-high heat. Remove chicken from marinade and discard the used portion. Sear chicken thighs for 3 to 4 minutes on each side until golden brown.
06 - Reduce heat to medium and pour reserved marinade over the chicken. Cook, turning occasionally, for 8 to 10 minutes until chicken is cooked through and glaze thickens. Add a splash of water if the glaze becomes too thick.
07 - Serve glazed chicken thighs over the warm sweet potato hash. Sprinkle with chopped fresh parsley before serving.
