A tasty maple-flavored sauce for meats perfectly suited to prepare meals during the sugaring season and beyond.
Ingredients
- 6 boneless, skinless chicken thighs
- 2–3 green onions, sliced
- 1 tablespoon fresh ginger, roughly minced
- 3 cloves garlic, roughly minced
- ½ cup maple syrup
- ¼ cup tamari sauce
- 1 tablespoon sriracha sauce
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
Preparation
Preheat oven to 425 degrees
Pulse the ginger and garlic in a small food processor
Add the rest of the sauce ingredients and pulse until everything is well-blended and smooth.
Wash and pat dry the chicken thighs and assemble as flat as possible in a deep pan or 10-inch by 10-inch casserole dish that has been prepared by lightly spraying with cooking oil.
Pour the sauce over the chicken, coating both sides by flipping with tongs.
Roast the chicken for 15 minutes on the lower middle rack of the oven.
Remove the dish and preheat the broiler.
Broil the chicken for 10 minutes, flipping once halfway through. The internal temperature should reach 165 degrees.
Serve over rice, ladling sauce from the pan over chicken and rice. Garnish with sliced green onions.
