Maple-sesame glazed chicken
Teriyaki-style chicken that's migraine-friendly
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 ginger (dried)
- 1 bunch onions (green) (125-150 g)
- 1.5 pounds chicken thighs boneless, skinless
- 2 tablespoon sesame seeds tan or black, dry toasted
Instructions
- 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.
- 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.
- 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.
- Heat 1 T. coconut oil in large non-stick skillet with lid. Brown chicken pieces 5 minutes on each side.
- 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.
- Remove lid from chicken pan; check chicken for doneness. Cook just until done, then sprinkle sesame seeds over.
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.