Smokey Maple Chicken Thighs

Smoked maple marinated chicken - Simple, healthy, and hella tasty!

Slightly sweet, smokey, and spicy….the perfect protein for a salad as is also great as cold leftovers, or could be reheated and added to some kind of rice/potato dish, I can imagine it pairing amazingly with some sweet potato mash or some veg fried rice!

For me I combined it with some leftover baked butternunt squash, cooked chopped bacon, and a mixed salad made up of kale, courgette and carrot ribbons, dressed with a little salt and either lemon or apple cider vinegar. The combination of salt and acid helps to break down tougher leaves such as kale when eaten raw - just coat with a few splashes of the lemon or vinegar, and a generous pinch of salt, then use your hands to rub in the dressing. You will notice that the kale starts to soften and look similar to if it has been cooked lightly in a pan.

Ingredients;

• 2 TBSP Coconut aminos

• 1 TBSP Apple cider vinegar

• 1 TBSP Olive oil

• 1/2 tsp Chilly flakes (or to taste, keeping in mind the heat will intensify during the marinading and cooking process)

• 1 TBSP Maple syrup

• 1 tsp Garlic powder

• 1/2 tsp Salt

• 1/4 tsp Black pepper

• 4 Chicken thighs (skinless & boneless), around 350g raw weight

Method;

• Mix all of the marinade ingredients together with a whisk or fork.

• Pour into a tray or container that is just about big enough to lay the chicken down in a single layer.

• Add in the chicken thighs, turning a couple of times to thoroughly coat before leaving in the fridge to marinate overnight.

• When ready to cook pre-heat the oven 170 degrees C and bake in a tray, together with all of the marinade, for 25-30mins until cooked through. When serving you can pour over as much or as little of the juices as you like.