Maple And Rum Glazed Chicken Recipes

MAPLE AND RUM GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees.
• Place chicken on a bar pan, and blot chicken dry with a paper towel. Blotting the chicken dry will help make the skin very crisp. Drizzle oil onto chicken and season chicken with salt and pepper.
• Spread softened butter on chicken spreading as evenly as you can. Bake chicken for 30 minutes. While chicken is baking prepare the glaze. In a small bowl combine maple syrup and rum and whisk together.
• Season maple syrup with additional salt and pepper. Remove chicken from oven, spoon the glaze over the chicken, and bake for an additional 15 minutes, or until the chicken is done. The chicken is done when the thighs can be pierced with a sharp knife, and the juices come out clear.

MAPLE-GLAZED CHICKEN

Steps:

• Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
• Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
• Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.

MAPLE AND RUM GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees. Place chicken on a bar pan, and blot chicken dry with a paper towel. Blotting the chicken dry will help make the skin very crisp. Drizzle oil onto chicken and season chicken with salt and pepper. Spread softened butter on chicken spreading as evenly as you can. Bake chicken for 30 minutes. While chicken is baking prepare the glaze. In a small bowl combine maple syrup and rum and whisk together. Season maple syrup with additional salt and pepper. Remove chicken from oven, spoon the glaze over the chicken, and bake for an additional 15 minutes, or until the chicken is done. The chicken is done when the thighs can be pierced with a sharp knife, and the juices come out clear.

MAPLE ROASTED CHICKEN

Steps:

• Using paper towels, pat the chicken dry and trim off any excess fat. Place in a large resealable plastic bag or medium bowl with a lid.
• In a medium bowl, stir together the maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika and 2 tablespoons salt. Pour into the bag with the chicken, seal and refrigerate overnight or for at least 1 hour.
• Heat oven to 400 degrees. Pull the brined chicken out of the fridge, drain off the brine and pat the chicken dry. On a rimmed sheet pan, rub the chicken with the olive oil, 1 teaspoon salt and the pepper.
• Set it skin side up and roast for 25 to 35 minutes, or until the juices run clear when pierced and the internal temperature reaches 165 degrees.
• As the chicken roasts, make the glaze: Add the maple syrup, cinnamon, salt, fennel, paprika and ½ cup water to a small saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes, or until the mixture has reduced and thickened enough to coat the back of a wooden spoon.
• Brush the cooked thighs with the glaze and set under the broiler for 30 seconds to 1 minute, keeping an eye on the glaze as it is quick to burn. Serve hot.

MAPLE RUM-GLAZED CHICKEN

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides.
• Add the onions to the skillet and cook for 2 minutes, stirring occasionally. Stir in the rum. Cook and stir for 2 minutes, scraping up the browned bits from the bottom of the skillet.
• Stir in the picante sauce and syrup and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the chicken is cooked through. Slice the chicken before serving.

MAPLE RUM-GLAZED CHICKEN

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides.
• Add the onions to the skillet and cook for 2 minutes, stirring occasionally. Stir in the rum. Cook and stir for 2 minutes, scraping up the browned bits from the bottom of the skillet.
• Stir in the picante sauce and syrup and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the chicken is cooked through. Slice the chicken before serving.

MAPLE-GLAZED CHICKEN

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.