Maple-sesame glazed chicken

Photography by Laura Bashar © 2016

Teriyaki-style chicken that’s migraine-friendly

This Asian-inspired glaze is close to teriyaki without being sticky-sweet. I use just a touch of maple syrup with dark toasted sesame oil to create Asian flavor without soy. The white parts of the green onions go in the marinade, while the green tops are added to the chicken itself. A sprinkling of sesame seeds adds visual appeal to the finished dish.

Reprinted with permission from The Migraine Relief Plan, © 2016 Stephanie Weaver. Published by Surrey Books, an imprint of Agate Publishing, Inc.

Suitable for:

paleo, low-sodium, migraine, grain-free, gluten-free, celiac diets

Not recommended for:

Whole30, vegan, vegetarian diets

Maple-sesame glazed chicken

Votes: 2 Rating: 5 You: Rate this recipe!

Print Recipe

Teriyaki-style chicken that's migraine-friendly

• CourseDinner

Servings	Prep Time
3 servings	25 minutes

Cook Time

50 minutes

Servings Prep Time 3 servings 25 minutes

Cook Time 50 minutes

Maple-sesame glazed chicken Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe Teriyaki-style chicken that's migraine-friendly CourseDinner Servings Prep Time 3 servings 25 minutes Cook Time 50 minutes Servings Prep Time 3 servings 25 minutes Cook Time 50 minutes

Ingredients

• 2 tablespoon dark toasted sesame oil
• 2 tablespoon white vinegar (use apple cider vinegar after you have tested it)
• 2 tablespoon maple syrup
• 2 cloves garlic peeled and minced
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon dried ginger
• 1 bunch green onions (125-150 g)
• 1.5 pounds chicken thighs boneless, skinless
• 2 tablespoon sesame seeds tan or black, dry toasted

Servings: servings

Units:MetricUS Imperial

Instructions

1. Wash the onions, removing the roots and tips. Cut the white parts into chunks and put in the blender. Slice the green parts thinly and set aside.
2. Make the marinade: Blend together the white parts of the onions, vinegar, maple syrup, garlic, smoked paprika, garlic powder, and ginger in your blender until smooth.
3. Put the chicken in a large bowl. Pour marinade over chicken. Cover bowl with plastic wrap and marinate at least 30 minutes, up to overnight, in the refrigerator.
4. Heat 1 T. coconut oil in large non-stick skillet with lid. Brown chicken pieces 5 minutes on each side.
5. Drizzle any remaining marinade from the bowl over the chicken and sprinkle reserved sliced green onions, stirring to coat chicken, then partially cover the pan and turn down to medium-low for 20 minutes, turning once after 10 minutes. Leave a small opening between the cover and the pan so some of the steam can escape.
6. Remove lid from chicken pan; check chicken for doneness. Cook just until done, then sprinkle sesame seeds over.

Recipe Notes

If you have tested apple cider vinegar and it isn’t a problem for you, use that instead of the white vinegar. It is critical to use skinless chicken for this recipe, as this cooking method will not deliver crispy skin. Some people may be sensitive to smoked paprika.

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