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
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!