Maple Sesame Glazed Chicken
Recipe type: Dinner entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe is shared with permission from Stephanie Weaver, author of The Migraine Relief Plan. It's free of the top 8 allergens except for coconut, which can be substitute with olive oil. People allergic to sesame can still enjoy this recipe by omitting the sesame oil and sesame seeds.
  • 1 bunch green onions
  • 2 tablespoons white vinegar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons toasted sesame oil
  • 2 cloves garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon ground ginger
  • 1⅜ - 2 pounds boneless, skinless chicken thighs (5-6 thighs)
  • 1 tablespoon coconut oil
  • 2 tablespoons dry toasted tan sesame seeds
  1. Remove the roots and tips from the green onions, cut the white parts into chunks and put them into a blender, slice the green parts thinly and set aside.
  2. To make the marinade, add the vinegar, maple syrup, toasted sesame oil, garlic, smoked paprika, garlic powder, and ginger into the blender and blend, along with the white parts of the onion, until smooth.
  3. Put the chicken in a large bowl, pour the marinade over the chicken, cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to overnight.
  4. Heat the coconut oil in large nonstick lidded skillet set over medium heat until shimmering, add the chicken pieces and cook for 5 minutes on each side, or until browned.
  5. Drizzle any remaining marinade from the bowl over the chicken and sprinkle the reserved sliced green onions, stirring to coat the chicken, then partially cover the pan with a lid and reduce the heat to medium low, cook the chicken for 10 minutes.
  6. Turn the chicken, cook for 10 more minutes, leave a small opening between the lid and the pan so that some of the steam can escape.
  7. Remove the lid from the chicken pan to check for doneness, cook until done (check by cutting the chicken or using a meat thermometer to check for 165ºF), sprinkle with toasted sesame seeds, remove from heat.
  8. Serve right away or store in the refrigerator for up to 3 days.
Recipe by Nut Free Wok at