MAPLE-GLAZED CHICKEN BREASTS
Here's an easy main dish that's sure to set you on your own quest for the best syrup. Start the chicken breasts marinating on a Saturday afternoon for a quick meal later in the day, just about the time you come in from raking the last of the winter leaves off the garden.
Provided by EatingWell Test Kitchen
Categories Low-Fat Chicken Recipes
Time 2h20m
Number Of Ingredients 7
Steps:
- Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.
- Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 3 to 5 minutes per side.
- Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 15.3 g, Cholesterol 82.8 mg, Fat 3 g, Fiber 0.2 g, Protein 26.1 g, SaturatedFat 0.6 g, Sodium 320.6 mg, Sugar 12.3 g
MAPLE GRILLED CHICKEN FOR A CROWD!
I recently made this for my Super Bowl Party on my outdoor grill (I doubled the complete recipe).... the marinated chicken and the maple sauce in the recipe is fantastic! Plan ahead the chicken needs to marinate overnight, if you love the the taste of maple then you will love this! To save some time and to allow the flavors to blend, prepare the maple sauce a day ahead and chill. This chicken can also be made indoors on the oven broiler.
Provided by Kittencalrecipezazz
Categories Chicken
Time P1DT30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl whisk together the vinegar and salt.
- Add in the oil slowly whisking until emulsified (you can do this on a processor also).
- Divide the chicken pieces between two bowls and pour the marinade over them; cover each bowl and chill for 24 hours, turning occasionally.
- To make the maple barbecuesauce: heat oil in a large heavy saucepan, add in the onions and garlic; saute for 5 minutes.
- Add in the Worcestershire sauce, Dijon, ketchup, broth, vinegar and maple syrup; bring to a boil and simmer stirring occasionally for about 1 hour or until it is reduced to about 3-1/2 cups.
- When ready to grill, remove the chicken from the marinade and grill the chicken about 4 inches over hot coals for 15 minutes on each side, or until cooked through, baste with some of the barbecue sauce, and grill for another 2 minutes more (make certain to only baste the chicken with the sauce the last couple minutes of grilling or the skin tends to burn).
- Serve the chicken with the remaining sauce.
- DELICIOUS!
Nutrition Facts : Calories 1455.7, Fat 102.9, SaturatedFat 23.1, Cholesterol 388.7, Sodium 1963.9, Carbohydrate 33.3, Fiber 0.7, Sugar 27.4, Protein 94.7
GRILLED CHICKEN WITH MAPLE CHIPOTLE BBQ SAUCE
A light maple brine keeps this skinless chicken moist and flavorful on the grill while brushed with a quick, homemade barbeque sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl stir the water, 1 tablespoon salt and 1 tablespoon syrup until dissolved. Stir in the thyme. Smash 3 cloves of garlic and add to the brine with the chicken. Cover and refrigerate, 2 to 3 hours.
- Mince the remaining clove of garlic and add to a medium pot with the tomato sauce, broth, vinegar, remaining 2 tablespoons syrup, chipotles, chili powder and salt, to taste. Bring to a simmer over medium heat. Reduce heat to medium-low and gently simmer until thick, stirring occasionally, 25 to 30 minutes. Reserve 1/2 cup of the sauce for serving.
- Prepare the grill or grill pan for direct/high heat. Oil the grill grates. Drain the chicken and very pat dry. Grill, turning, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Brush with sauce generously as it cooks during the second half of the cooking time. Serve the chicken with the extra sauce on the side.
MAPLE-BRINED GRILLED CHICKEN
Brining chicken in a mixture of maple syrup, garlic, thyme, pepper and salt keeps it moist and flavorful during grilling. A salad, cornbread and barbecue sauce round out this family-friendly meal.
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Stir the maple syrup, garlic, thyme, 1 tablespoon salt, a generous grind of pepper and 3 cups of water together in a large bowl until the salt is dissolved. Add the chicken, making sure it's completely covered by the brine. Cover and refrigerate for 2 to 3 hours.
- Prepare an outdoor grill or grill pan for high heat.
- Drain the chicken and pat very dry. Lightly oil the grill grates and grill the chicken, flipping occasionally, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Serve with a salad, wedges of cornbread and/or your favorite barbecue sauce on the side.
MAPLE BARBECUED CHICKEN
"This tender glazed chicken is so delicious, it will disappear very quickly," writes Ruth Lowen from Hythe, Alberta. The sweet maple sauce is used to baste the chicken while grilling, with additional served alongside for dipping.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the first four ingredients; reserving 3/4 cup. , Grill chicken, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or a thermometer reads 170°, turning occasionally and basting with sauce. Serve with reserved sauce.
Nutrition Facts : Calories 228 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 436mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
GRILLED MAPLE CHICKEN WITH CORN RELISH
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Turn on broiler, if using, and cover broiler pan with aluminum foil.
- Wash and dry chicken, and cut into 1/2-inch-wide strips. Combine orange juice and maple syrup, add tarragon and marinate chicken in mixture while preparing the rest of the meal.
- Over low heat, cook corn in water with cumin for just a few minutes, until corn is tender.
- Trim, seed and mince jalapeno. Finely chop onion. Wash, trim, seed and chop red pepper. Wash and chop cilantro.
- Prepare stove-top grill, if using. Grill or broil chicken strips for a couple of minutes. Baste with marinade, and then turn and grill a minute or two longer, until done.
- To make relish, combine corn with jalapeno, onion, red pepper, cilantro, orange juice concentrate, salt and pepper. Serve the chicken strips with the corn relish and the banana curry. (See recipe below.)
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 59 grams, Fat 13 grams, Fiber 8 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 383 milligrams, Sugar 20 grams, TransFat 0 grams
MAPLE BARBECUE GRILLED CHICKEN
Sweet, sticky, charred, and crispy: Barbecued chicken is one of the surest signs of summer. Store-bought sauce has nothing on this easy homemade version, which uses maple syrup for sweetness and Sriracha for heat. Use whatever bone-in chicken parts you like and save the leftover sauce for everything else you plan to grill this week.
Provided by Chris Morocco
Categories Bon Appétit Dinner Lunch Grill/Barbecue Sauce Grill Summer Chicken Maple Syrup Soy Sauce Garlic Vinegar Dairy Free Peanut Free Tree Nut Free Kid-Friendly
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Heat olive oil in a small saucepan over medium. Cook garlic, turning occasionally, until golden brown, about 4 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened, about 3 minutes. Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha. Bring to a boil, then reduce heat to medium-low and simmer until flavors have come together, about 1 minute. Remove from heat. Transfer about half of barbecue sauce to a heatproof bowl and set aside for serving.
- Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Season chicken generously with salt. Grill chicken over direct heat, turning every minute, until browned on all sides, about 5 minutes. Move chicken over indirect heat. Cover, positioning vent (if your grill has one) over chicken, and continue to grill, keeping grill covered as much as possible and turning every 5 minutes or so, until an instant-read thermometer inserted into thickest part registers 140°F-145°F, 18-25 minutes depending on the size of the pieces. Baste chicken with barbecue sauce and grill, turning and basting occasionally, until an instant-read thermometer inserted into thickest part registers 160°F for breast and 165°F for dark meat, about 10 minutes longer.
- Arrange chicken on a platter. Serve with reserved barbecue sauce alongside.
- Do Ahead: Barbecue sauce can be made 2 weeks ahead. Transfer to an airtight container; cover and chill.
GRILLED MAPLE-CHIPOTLE CHICKEN
This is a great weeknight recipe, as it's quick to make. The chicken can be left in the maple-chipotle marinade overnight or cooked shortly after mixing. A favorite in our house!
Provided by Amelia
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 12
Steps:
- Combine chicken breasts, maple syrup, apple cider vinegar, ketchup, sesame oil, soy sauce, garlic, chipotle powder, oregano, paprika, cayenne, and celery salt into a marinating container and mix well. Let chicken marinate at least 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place marinated chicken breasts on the center of the grill, reserving remaining marinade. Cook for 10 to 15 minutes, spreading remaining marinade over chicken using a basting brush every few minutes to properly glaze. Flip and continue to cook and baste until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes more.
Nutrition Facts : Calories 444.6 calories, Carbohydrate 47.4 g, Cholesterol 67.2 mg, Fat 17.4 g, Fiber 1.7 g, Protein 26 g, SaturatedFat 2.9 g, Sodium 804.9 mg, Sugar 38.8 g
GRILLED MAPLE-CHILE CHICKEN
The sweet-spicy marinade really intensifies the chicken's grilled flavors and elevates it to a new high for chicken! For a wonderfully deep maple flavor, use a dark amber syrup, if you can find it. Time does not include 30 minutes to 1 hour of marinating time.
Provided by NcMysteryShopper
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Toss onion slices with 2 teaspoons of salt on a shallow dish. Let stand for 15 minutes.
- Add maple syrup and chili paste and stir to combine.
- Add chicken breasts and coat completely. Cover and refrigerate for 30 minutes to an hour.
- Spray your grill with cooking spray and light it.
- Remove chicken from marinade and brush off most of the onion.
- Grill the chicken over a moderately hot fire for about 4 minutes per side, or until lightly charred and cooked through.
- Transfer to a platter and serve hot.
Nutrition Facts : Calories 193.2, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 140, Carbohydrate 14.9, Fiber 0.3, Sugar 12.7, Protein 25.3
MAPLE-MUSTARD GLAZED CHICKEN
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
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
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