Chicken thighs are cooked very slowly in a maple-sweetened BBQ sauce in this delicious recipe. Serve on soft floury rolls or with spiced oven-baked wedges.
- 8 boneless chicken thighs, trimmed
- 250ml ketchup
- 125ml maple syrup
- 2 tbsp. mustard
- 2 tbsp. lemon juice
- 2 tbsp. Worcestershire sauce
- 1 garlic clove, crushed
- 1/2 tsp. chilli powder
- 1/4 tsp. cayenne pepper
Combine ketchup, syrup, mustard, lemon juice, Worcestershire sauce, garlic, chilli powder and cayenne.
Put chicken into the bottom of a slow cooker and pour on the sauce. Cover and cook on low for 6 hours, shred the chicken using two forks, then cook for a further 30 minutes.