• 2 tbsp maple syrup
  • 1 tbsp Worcestershire sauce
  • 2 tsp smoked paprika
  • 1 orange, zested and juiced
  • 600g boneless, skinless chicken thigh fillets
  • 60ml buttermilk
  • 60g light mayonnaise
  • 2 tsp wholegrain mustard
  • ½ lemon, juiced
  • 1 large fennel bulb, cored and finely sliced
  • ½ celeriac, peeled and cut into fine strips
  • 2 sprays of olive oil (using an olive oil spray)
  • 1 bag green salad leaves, to serve


  1. 1

    Combine the maple syrup, Worcestershire sauce, smoked paprika, orange zest and half the orange juice. Bash the chicken with a rolling pin to flatten slightly and pour the marinade over the top. Season well and leave to marinate for a minimum of an hour, ideally overnight.

  2. 2

    To make the slaw, whisk together the buttermilk, mayo, mustard and lemon juice. Add the fennel and celeriac, season and mix well. Keep chilled until required.

  3. 3

    To cook the chicken thighs, heat a griddle pan over a medium to high heat and spray with an olive oil mister. Griddle the chicken for 8-10 minutes, spooning over the extra marinade as the chicken cooks. When sticky and cooked through, remove and rest for five minutes.

  4. 4

    Serve the chicken with a green salad and the slaw on the side. 

Nutritional Details

Each serving provides
  • Energy 1444kj 345kcal 17%
  • Fat 19.7g 28%
  • Saturates 4.3g 22%
  • Sugars 9.3g 10%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 469kj/112kcal

Each serving provides

12.0g carbohydrate 0.3g fibre 29.7g protein

Also in these Scrapbooks

Back to top