Chicken With Maple Mustard Glaze Recipes

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MAPLE-MUSTARD GLAZED CHICKEN



Maple-Mustard Glazed Chicken image

Maple, Dijon and chives turn ordinary chicken into extraordinary grilled chicken.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 6

3/4 cup maple-flavored syrup
1/2 cup Dijon mustard
2 tablespoons chopped fresh chives
1 cut-up whole chicken (3 to 3 1/2 lb)
1 teaspoon seasoned salt
1/4 teaspoon coarse ground black pepper

Steps:

  • Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, mustard and chives.
  • Sprinkle both sides of chicken pieces with seasoned salt and pepper. Cover and grill chicken over medium heat, skin sides up, 15 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning occasionally and brushing 2 or 3 times with mustard mixture, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
  • Heat remaining mustard mixture to boiling; boil 1 minute. Serve sauce with chicken.

Nutrition Facts : Calories 560, Carbohydrate 50 g, Cholesterol 130 mg, Fat 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 23 g, TransFat 1/2 g

MAPLE MUSTARD GLAZED CHICKEN



Maple Mustard Glazed Chicken image

Maple Mustard Glazed Chicken is an easy sweet and savory one-skillet chicken dinner recipe that's perfect for fall dinners.

Provided by Kate @ I Heart Eating

Categories     Main Course

Time 30m

Number Of Ingredients 10

1 tablespoon olive oil
4-6 ounce boneless, skinless chicken breast halves
1/2 teaspoon black pepper
1/4 teaspoon salt
1/3 cup low-sodium chicken broth
1/3 cup pure maple syrup
2 teaspoons chopped fresh thyme (divided)
2 cloves garlic (minced)
1 tablespoon + 1 teaspoon cider vinegar
1 tablespoon + 1 teaspoon stone-ground mustard

Steps:

  • Preheat oven to 400 F.
  • Heat a large, ovenproof skillet over medium-high heat.
  • Add oil to pan.
  • Season chicken with salt and pepper.
  • Add chicken to pan, and cook 2 minutes on each side, or until browned.
  • Remove chicken from pan.
  • Add broth, syrup, half of thyme (1 teaspoon), and garlic to pan; bring to boil, scraping pan to loosen browned bits.
  • Cook 2 minutes, stirring frequently.
  • Add vinegar and mustard; cook 1 minutes stirring frequently.
  • Return chicken to pan along with any accumulated juices, and spoon sauce over the top.
  • Bake 10 minutes, or until chicken reaches 165F.
  • Remove chicken from pan.
  • Heat skillet over medium heat for 2 minutes, or until liquid thickens to syrup. Watch closely as sauce will thicken quickly.
  • Serve sauce over chicken, and sprinkle with remaining thyme just before serving.

Nutrition Facts : ServingSize 1 serving, Calories 147 kcal, Carbohydrate 19 g, Protein 6 g, Fat 4 g, Cholesterol 18 mg, Sodium 243 mg, Sugar 16 g

MAPLE-MUSTARD CHICKEN THIGHS



Maple-Mustard Chicken Thighs image

Provided by Ellie Krieger

Categories     main-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 6

4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)
2 tablespoons grainy French mustard
2 tablespoons Dijon mustard
1 clove minced garlic
1/2 teaspoon dried marjoram
2 tablespoons maple syrup

Steps:

  • Preheat oven to 375 degrees F.
  • Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

GARLIC CHICKEN WITH MAPLE-CHIPOTLE GLAZE



Garlic Chicken with Maple-Chipotle Glaze image

This herby one-dish garlic chicken dinner is a updated version of an old standby recipe. The smoky flavors pair well with the savory chicken and the hint of sweetness from the maple syrup. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 22

4 chicken leg quarters
1-1/4 teaspoons kosher salt, divided
1/2 teaspoon coarsely ground pepper
1 cup all-purpose flour
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon dried marjoram
1/4 teaspoon dried parsley flakes
1 large egg, lightly beaten
1/2 cup 2% milk
1 tablespoon lemon juice
1/2 cup plus 1 tablespoon canola oil, divided
1/2 pound red potatoes, halved
1 medium onion, halved and sliced
20 garlic cloves, peeled
GLAZE:
1/3 cup maple syrup
2 teaspoons finely chopped chipotle peppers in adobo sauce
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon chili powder

Steps:

  • With a sharp knife, cut leg quarters at the joints. Sprinkle chicken with 3/4 teaspoon salt and pepper. , In a large bowl, combine the flour, rosemary, thyme, sage, marjoram and parsley. In a shallow bowl, combine the egg, milk and lemon juice. Add chicken pieces, 1 at a time, to flour mixture. Toss to coat. Dip chicken in egg mixture and coat again with flour mixture., In a 12-in. cast-iron or other ovenproof skillet, heat 1/2 cup oil. Fry chicken, a few pieces at a time, until golden brown, 5-6 minutes. Remove chicken and keep warm; drain drippings., In the same skillet, cook potatoes in remaining oil until slightly tender, 8-10 minutes. Add onion and remaining salt; cook until onion is tender, 5-6 minutes longer. Stir in garlic; top with chicken. , Bake, uncovered, at 375° until a thermometer reads 170°-175° and potatoes are tender, 45-50 minutes., In a small bowl, combine the glaze ingredients. Brush over chicken just before serving.

Nutrition Facts : Calories 834 calories, Fat 55g fat (8g saturated fat), Cholesterol 142mg cholesterol, Sodium 1112mg sodium, Carbohydrate 49g carbohydrate (20g sugars, Fiber 3g fiber), Protein 36g protein.

MAPLE DIJON GLAZED CHICKEN RECIPE



Maple Dijon Glazed Chicken Recipe image

This Maple Dijon Glazed Chicken is really easy to throw together, and so flavorful!

Provided by Six Sisters Stuff

Yield 6

Number Of Ingredients 6

1/2 cup Dijon mustard
1/4 cup maple syrup
1 Tablespoon rice vinegar
2 pounds boneless skinless chicken thighs (or bone in)
Salt and pepper, to taste
1/4 teaspoon dried rosemary (optional for topping)

Steps:

  • Preheat your oven to 425 degrees F.
  • Mix together Dijon mustard, maple syrup and rice vinegar.
  • Put the whole package of chicken thighs into an 8 x 8 inch glass baking dish (I lined mine with aluminum foil for easy clean up).
  • Salt and pepper the thighs.
  • Pour maple mustard mixture over top, turning the thighs in the mixture so they are fully coated.
  • Put the chicken thighs in the oven, and let them bake for about 40 minutes or until a meat thermometer reads 165 degrees F.
  • Baste the tops of the chicken with more sauce halfway through cooking time. Use the sauce that is in the pan for basting.
  • Let the chicken rest for 5 minutes before serving.
  • Sprinkle with rosemary if desired.

Nutrition Facts : Servingsize 1 serving, Calories 1426 kcal, Fat 37 g, SaturatedFat 10 g, Cholesterol 853 mg, Sodium 3752 mg, Carbohydrate 54 g, Sugar 48 g, Protein 178 mg

BAKED MAPLE CHICKEN THIGHS



Baked Maple Chicken Thighs image

Here's an easy, breezy, delicious chicken thigh recipe. Easy to prepare and easier to eat! The marinade is delicious on pork, too!

Provided by Bwoogie1

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h25m

Yield 8

Number Of Ingredients 5

½ cup maple syrup
½ cup Dijon mustard
3 tablespoons balsamic vinegar, or more to taste
8 chicken thighs
cooking spray (such as Pam®)

Steps:

  • Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
  • Place chicken in the prepared casserole dish and pour remaining marinade on top.
  • Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 17.2 g, Cholesterol 56.6 mg, Fat 6.2 g, Protein 15.7 g, SaturatedFat 1.7 g, Sodium 425.4 mg, Sugar 12.5 g

MAPLE-GLAZED CHICKEN



Maple-Glazed Chicken image

The actual recipe calls for bone in chicken cooked in the oven at 500F and to brush maple glaze throughout cooking. I liked the bite size pieces.

Provided by jamb7866

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon fresh coarse ground black pepper
1 -1 1/4 lb boneless skinless chicken breast, cut in 1 inch pieces
2 tablespoons maple syrup
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon Dijon mustard

Steps:

  • Combine the paprika, salt, ground cinnamon, cumin and pepper in a ziploc bag.
  • Add chicken pieces and coat evenly.
  • In a skillet over medium heat cook chicken until thoroughly done.
  • About 10 minutes.
  • Remove chicken after done and keep warm.
  • Lower heat to low and add maple syrup, butter and dijon mustard.
  • Combine well and add chicken pieces to coat evenly.
  • Serves well with roasted vegetables.

Nutrition Facts : Calories 375, Fat 12.2, SaturatedFat 5, Cholesterol 160.5, Sodium 1566.1, Carbohydrate 15.6, Fiber 1.2, Sugar 12.3, Protein 48.9

MAPLE-GLAZED CHICKEN



Maple-Glazed Chicken image

This chicken recipe offers sweet and savory flavors and a pleasant maple sauce. Tender and loaded with appeal, this entree will please everyone at the table.-Taryn Kuebelbeck, Plymouth Minnesota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1/2 teaspoon cornstarch
1/2 cup apple cider or unsweetened apple juice
2 tablespoons maple syrup
1/2 teaspoon onion powder

Steps:

  • Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.

Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 220mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

MAPLE-GLAZED CHICKEN AND CRISPY POTATOES



Maple-Glazed Chicken and Crispy Potatoes image

A juicy whole chicken with a sweet maple glaze, crispy potatoes and a fresh green salad in under 30 minutes? Yes, please! The trick is to break down the chicken into smaller pieces so it cooks faster in the oven.

Provided by Gabriela Rodiles

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 pound fingerling potatoes
1/4 cup olive oil
1/2 teaspoon seasoned salt, such as Lawry's
One 3 to 4-pound chicken, cut into 8 pieces
1 tablespoon olive oil
1 tablespoon seasoned salt, such as Lawry's
1/4 cup pure maple syrup
2 tablespoons white wine vinegar
1 clove garlic, lightly crushed
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 heads butter lettuce, leaves separated

Steps:

  • Preheat the oven to 450 degrees F.
  • For the potatoes: Place the potatoes in a medium saucepan, cover with cold water by 1 inch and bring to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with the tip of a sharp knife, about 15 minutes. (This is a good time to start the chicken.)
  • Drain the potatoes and transfer to a large skillet (not nonstick). Gently flatten the potatoes so the skin bursts but the potatoes still hold together (see Cook's Note).
  • Drizzle the olive oil all over the potatoes and set the skillet over medium heat. Cook for about 8 minutes, flipping halfway through, until the potatoes are golden brown on both sides. Sprinkle all over with the seasoned salt and gently toss to coat.
  • For the chicken: Heat a large cast-iron skillet over medium-high heat. Add the olive oil to the skillet and make sure it gets very hot. Pat the chicken dry with paper towels and sprinkle all over with the seasoned salt. Place the chicken skin-side down in the skillet and cook, undisturbed, until the skin is golden but not too dark, 4 to 5 minutes. Without flipping the chicken over, bake until firm to the touch and an instant-read thermometer inserted into thickest part (avoiding the bone) registers 165 degrees F, 12 to 14 minutes. (This is a good time to finish the potatoes.)
  • Remove the skillet from the oven and flip the chicken. Brush the skin with the maple syrup. Drizzle any of the remaining maple syrup over the chicken.
  • For the salad: Whisk the vinegar, garlic, mustard, maple syrup, salt and olive oil together in a medium bowl until combined; season with pepper. Set aside so the garlic can infuse the dressing, about 5 minutes. Remove the garlic and lightly toss the lettuce with the dressing in the bowl.

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