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Maple-sriracha Pulled Chicken

Submitted by: | Source: me

Maple-Sriracha Pulled Chicken
2012-02-17 Other
3 2

This is my twist on a pulled pork recipe using my beloved Sriracha and the locally produced maple syrup (made by our neighbors). Very easy and extremely simple. Nice to have bubbling away in the background on a Maine winter afternoon.

  • Servings: 6
  • Prep Time: 10 min.
  • Cook Time: 4-8 hours
  • Total Time: 4-8 hours


1 Onion, sliced thinly
1 Shallot, sliced thinly
3-4 lbs Bone-in Chicken Thighs, skin removed, preferably brined for a few hours
Spice Mix:
1 Tbsp Maple Sugar
1 tsp Smoked or Spicy Paprika
1 tsp Cumin
½ tsp Black Pepper
2 tsp Salt
⅛ tsp Cayenne
Maple Sriracha Sauce:
2 Tbsp Concentrated Tomato Paste, from a tube
¼ cup Aged White Wine Vinegar
¼ cup Pure Maple Syrup, grade b is fine
1 Tbsp Molasses
1½ Tbsp Sriracha Hot Sauce, or to taste
1 tsp Ground Mustard
1 tsp Freshly Ground Black Pepper
1-2 Tbsp Flour To Thicken Sauce



Place sliced onion and shallot on bottom of crock pot. Stir together spice mix and rub onto chicken thighs (after patting them dry). Place rubbed chicken thighs on top of onion slices and shallot.

Whisk together maple-sriracha sauce and pour over the meat in the slow cooker. Cook on high for 3-4 hours or low 6-8 (or until meat is tender and falls off the bone. I did 3 on high and 1 on low). Remove meat and shred, removing bones.

Remove liquid and simmer it gently, sifting 1-2 tablespoons flour over surface and whisking in to thicken. Remove from heat once thickened. Return shredded chicken and as much sauce as you like to slow cooker; reserve rest in a bowl to serve at the table. Keep warm and serve with your favorite bread and coleslaw.

Helpful Tips:

I made this -- just felt like adding some heat and local ingredients to a standard pulled pork type recipe. Glad I did -- big hit and all gone the first day.