The Tardy Hostesss Variation On Mirjs Boozy Maple Chicken Recipes

BOOZY BOURBON CHICKEN MARINADE

Boozy Bourbon Chicken Marinade image

Provided by Food Network

Time 5m

Yield 1 1/3 cups

Number Of Ingredients 7

Ingredients

1/2 cup bourbon
1/4 cup canola oil
3 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

Stir together the bourbon, oil, mustard, Worcestershire, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Use in place of your favorite chicken marinade.

MAPLE DIJON CHICKEN

Maple Dijon Chicken image

Easy but fancy maple Dijon chicken you can make and forget about!

Provided by Tznius

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h15m

Yield 2

Number Of Ingredients 10

Ingredients

2 skinless, boneless chicken breast halves
¼ cup Dijon mustard
¼ cup minced onion
3 tablespoons lemon juice
2 tablespoons maple syrup
1 tablespoon olive oil
2 teaspoons teriyaki sauce
2 teaspoons soy sauce
4 cloves garlic, minced
1 teaspoon dried rosemary

Steps:

Place chicken breasts in a slow cooker. Mix Dijon mustard, onion, lemon juice, maple syrup, olive oil, teriyaki sauce, soy sauce, garlic, and rosemary together in a bowl. Pour into the slow cooker. Ensure sauce covers the chicken.
Cook on High until chicken is no longer pink in the center, 1 to 2 hours.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 27.2 g, Cholesterol 58.5 mg, Fat 9.2 g, Fiber 0.8 g, Protein 23.4 g, SaturatedFat 1.6 g, Sodium 1332.8 mg, Sugar 14.3 g

MAPLE ROASTED CHICKEN

Maple Roasted Chicken image

This sweet, well-seasoned dish is great for Sunday dinner. You only have to marinate for an hour, but you could do it up to overnight. Set it up the night before, then simply roast the chicken just before serving. The sticky glaze adds color, but its sweetness is not overpowering, getting some good balance from the vinegar and the smoky paprika. Pair the roasted chicken with sweet potatoes and brussels sprouts or bitter greens, like collard greens and kale, and use any leftovers in a salad or rice bowl the next day.

Provided by Millie Peartree

Categories dinner, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

8 bone-in, skin-on chicken thighs (about 3 pounds)
1/4 cup pure maple syrup
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
2 tablespoons plus 1 teaspoon kosher salt (such as Diamond Crystal)
2 tablespoons olive oil
1/2 teaspoon ground black pepper
1/3 cup pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon ground fennel
1/4 teaspoon smoked paprika

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.

MIRJ'S BOOZY MAPLE CHICKEN

Mirj's Boozy Maple Chicken image

Necessity is the mother of invention. I have a collection of blended whisky in the house that my husband refuses to drink, single malt snob that he is. He claimed the stuff was only good for paint thinner or rust remover. Not so. With a little help from Toolie who sent me some maple syrup from Canada, I invented a chicken dish that made everyone happy all around.

Provided by Mirj2338

Categories Chicken

Time 50m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

2 roasting chickens, cut into serving pieces
salt and pepper
sweet paprika
1 cup Scotch whisky
1 cup maple syrup

Steps:

Preheat the oven to 400 degrees F (or 200 degrees C).
Clean the chicken pieces and season them with the salt, pepper and paprika.
Place them skin side down in a roasting pan.
Mix the whisky and maple syrup.
Pour over the chicken.
At this point you can marinate the chicken overnight, but this is an optional step.
Place the chicken in the oven for 20 minutes, uncovered.
After 20 minutes, turn the pieces over, and roast for another 20 minutes.
Just a warning, when you open the oven door halfway through, be prepared to get tipsy on the fumes.
Enjoy!

Nutrition Facts : Calories 264.1, Fat 9.3, SaturatedFat 2.7, Cholesterol 42.8, Sodium 43.6, Carbohydrate 21.1, Sugar 19.1, Protein 10.1

MAPLE-CURRY CHICKEN

Maple-Curry Chicken image

Maple syrup brings a unique Canadian flavor to a great curry dish.

Provided by Matt HG

Categories Main Dish Recipes Curries Chicken

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 cups cubed cooked chicken breast meat
3 cloves garlic
1 teaspoon sugar
¼ cup pure maple syrup
1 cup heavy cream
2 ½ tablespoons hot curry paste

Steps:

Heat butter and oil in a large skillet over medium heat. Add onion and peppers, and cook until onions are soft and translucent. Stir in cooked chicken and garlic, and sprinkle with sugar. Cook, stirring for about 3 minutes, then stir in maple syrup, and cook for about 5 more minutes, until caramelized.
Stir in curry paste and heavy cream, and reduce heat to low. Simmer uncovered for 10 to 15 minutes, or until the sauce reaches your desired thickness.

Nutrition Facts : Calories 546.4 calories, Carbohydrate 26.4 g, Cholesterol 149.3 mg, Fat 40 g, Fiber 2 g, Protein 21.9 g, SaturatedFat 19.8 g, Sodium 292.4 mg, Sugar 18.1 g

MINTY, BOOZY CHICKEN

Minty, Boozy Chicken image

This is like pouring a cooked mojito over stewed chicken, with the rum, lime, and herbs mingling beautifully with the chicken juices. Serve it with rice and a cold, crispy Alsatian white like a Pinot Blanc.

Provided by Eric Gower

Yield Serves 4 to 6

Number Of Ingredients 16

Ingredients

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium onion, finely minced
5 cloves garlic, roughly chopped
1 pinch ground cumin
Kosher salt
Freshly ground black pepper
1 cup chopped fresh mint
1 cup chopped fresh cilantro
1 orange, zested and juiced
2 limes, zested and juiced
1 lime, for serving
3 tablespoons dark rum
Olive oil spray
1 large onion, sliced into wheels
8 pieces organic chicken

Steps:

Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a skillet over medium heat. Add the minced onion, garlic, cumin, salt, and pepper, turn the heat down to low, and saute for about 10 minutes, until the onion softens. Transfer the mixture to a blender, then add the mint and cilantro, zests, juices, and rum and puree. Reserve 1/2 cup of the puree and use the rest to marinate the chicken for a few hours in the refrigerator.
Preheat the oven to 400˚F. Melt the remaining butter with the remaining oil in a large ovenproof skillet over medium heat. Add the chicken pieces, working in batches if necessary, and brown both sides, about 10 minutes.
When nicely browned, transfer the chicken pieces with tongs to a plate. In the same skillet, cook the sliced onion gently for a few minutes, until slightly softened. Return the chicken to the skillet, skin side down, salt and pepper liberally, and pour the marinade over them. Transfer the skillet to the oven and bake for 30 minutes.
Using tongs, flip each piece over, return to the oven, and bake for another 30 minutes, or until the chicken-especially thighs, if you're using them-is fully cooked. Remove the chicken and transfer to a serving platter. Pour the reserved 1/2 cup puree into the pan and mix it around with a spatula. Pour this sauce over the chicken. Serve with lime wedges and a small bowl of salt to pass around.