Sticky Maple Chicken

This recipe is exactly like Maple Pork Tenderloin. Chicken thighs work great. Letting the chicken and sauce simmer on the stove top allows for sticky, shredded chicken.


1 package of boneless, skinless chicken thighs (12 count)

3/4 cup pure maple syrup

2 tbsp of soy sauce and ketchup

5 cloves of garlic, minced

1 tbsp Worcestershire sauce

1 & 1/2 teaspoons of yellow curry powder and ground coriander

2 tbsp Dijon mustard

zest of 1 orange

black pepper

olive oil


Step 1: In a large, deep frying pan, heat 2 tbsp of olive oil over medium heat. Season the chicken thighs with black pepper, on both sides.

Step 2: When the pan is hot, add the thighs. Brown the chicken for 3-4 minutes, flip over and brown for another 3-4 minutes.

Step 3: While the chicken is browning, in a bowl mix together the maple syrup, ketchup, soy sauce, Worcestershire sauce, garlic, yellow curry, ground coriander, mustard and the whole zest of 1 orange. Mix together and add a little bit more of black pepper.

Step 4: Turn the heat down to medium-low. Add the sauce and make sure most of the chicken is covered. Place a cover on top and let simmer for 30 minutes until the chicken is easily shredded and sticky!

Serve with rice and vegetables.

*the longer this cooks the better!