MAPLE-GLAZED CHICKEN
This one-pan dish is filled with the flavors of fall. Maple syrup adds sweetness and depth to the tangy cider-infused glaze that coats tender pan-roasted chicken, apple wedges and shallots.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 553, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 119 milligrams, Sodium 373 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 42 grams
BAKED MAPLE CHICKEN THIGHS
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
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 THIGHS
While chicken breasts are a staple for me, I enjoy the deeper flavors imparted by thighs. This is a recipe I modified from Eating Well magazine that pairs that richness with a slightly sweet flavorful marinade and sauce. These are fabulous when marinated overnight, but you can go a short as two hours. The thighs can be cooked on an indoor or outdoor grill or broiled.
Provided by justcallmetoni
Categories Chicken Thigh & Leg
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all ingredients save the thighs in a resealable bag or non reactive container. Add thighs and seal. Marinade in the fridge for 2 to 24 hours.
- When ready to cook, prepare the cooking surface with a light coating of cooking spray or oil. Remove the thighs from the marinade removing any excess.
- Place thighs on the grill and cook for 4 to 6 minutes per side or until a thermometer registers 165 degrees. Actual cooking time will vary depending on the type of grill chosen. Remove chicken to a serving plate.
- Place the marinade in a small sauce pan over medium heat and bring to a boil. Reduce temperature to a low simmer and cook for 3 to 5 minutes.
- Generously brush the chicken with the sauce and serve.
Nutrition Facts : Calories 194.1, Fat 3.3, SaturatedFat 0.8, Cholesterol 68.1, Sodium 874.6, Carbohydrate 23.6, Fiber 0.3, Sugar 18.8, Protein 17.6
TANGERINE-MAPLE GLAZED CHICKEN THIGHS AND DRUMSTICKS
Make and share this Tangerine-Maple Glazed Chicken Thighs and Drumsticks recipe from Food.com.
Provided by ElizabethKnicely
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the grill to medium-high.
- Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduce to approximately 1/2 cup, 20 to 25 minutes.
- Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temperature before using.
- Brush chicken on both sides with the remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with grill citrus.
Nutrition Facts : Calories 862.2, Fat 59, SaturatedFat 12.8, Cholesterol 276.2, Sodium 402.2, Carbohydrate 19, Fiber 1.1, Sugar 15.2, Protein 61.4
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