Golden Maple Chicken Recipes

BAKED MAPLE CHICKEN THIGHS

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.

ROAST CHICKEN WITH MAPLE BUTTER AND ROSEMARY

Steps:

• Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet and stuff the rosemary sprigs into the bird's cavity.
• In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup, and cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes. Spoon all of the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that's O.K.
• Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste an additional time, if desired. Allow the chicken to rest for 10 minutes before carving. Whisk remaining juice and pass at the table.

MAPLE GLAZED CHICKEN WITH ROASTED COUNTRY VEGETABLES

Steps:

• Preheat the oven to 375 degrees F.
• For the vegetables: In a small bowl, whisk together the seasoning, mustard, oil and salt and pepper, to taste. Toss with the vegetables and spread in a layer on the bottom of a roasting pan.
• For the chicken: Season the chicken with the chicken seasoning. Place the chicken on the vegetables in the roasting pan. Roast until golden and an instant-read thermometer registers 150 degrees F when inserted in the thickest part of the thigh, 50 minutes to 1 hour.
• For the glaze: While the chicken is roasting, whisk together all the ingredients for the glaze in a pot over medium-high heat. Bring to a simmer and cook until thickened slightly. Season with salt and pepper, to taste.
• When the chicken is nearly cooked through, completely coat the outside with the glaze using a pastry brush. Pour any remaining glaze over the vegetables. Roast until an instant-read thermometer registers 175 degrees F when inserted in the thickest part of the thigh, an additional 15 to 20 minutes. Remove the chicken from the oven and let rest for 10 minutes 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.

MAPLE-THYME ROASTED CHICKEN BREASTS

Steps:

• Adjust oven rack to middle position. Heat oven to 425°F. Line 13x9-inch pan with foil.
• In small bowl, mix syrup, vinegar, thyme, 1/2 teaspoon salt and the garlic.
• Starting on one side of each chicken, slowly work your fingers under the skin. You are trying to loosen the connection between the skin and meat, not remove the skin. Place chicken, skin sides up, in foil-lined pan. For each chicken piece, use a spoon to drizzle about 2 tablespoons of the syrup mixture under the skin and spread evenly over the meat. Dot each with 1 tablespoon of the butter pieces. Evenly replace any skin you may have displaced. Rub skin with oil, then sprinkle with 1/2 teaspoon salt and the pepper.
• Roast chicken uncovered 30 to 35 minutes or until juice of chicken is no longer pink when thickest part is cut to bone (180°F). Remove from oven and allow to rest 5 minutes before serving to let juices reabsorb.

MAPLE GLAZED CHICKEN THIGHS

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.

BAKED MAPLE CHICKEN THIGHS (BONELESS AND SKINLESS)

Steps:

• Preheat oven to 425F.
• Add the chicken thighs to a large bowl. Add the salt, pepper, oils, maple syrup, apple cider vinegar, pressed garlic and one tablespoon of chopped parsley. Mix well and let sit at room temperature for 30 minutes.
• Mix once again and transfer the chicken thighs to a 9" x 13" baking dish.
• Bake for 20 minutes or until the the thighs reach about 150F - 155F internal temperature. Move the baking dish to the top rack and turn on the broiler to high. Broil for a few minutes, constantly watching, until slightly browned.
• Remove the thighs from the oven, baste with pan juices and let rest for about 5 minutes. Sprinkle with the remaining chopped parsley and serve.

MAPLE-GLAZED CHICKEN BREASTS

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.

MAPLE GLAZED CHICKEN TENDERS

Steps:

• Prepare the chicken tenders in the oven as directed, on a foil lined baking sheet.
• Meanwhile, melt the butter in a medium skillet and cook the onions until soft.
• Blend in the syrup and the mustard.
• Cook to a simmer for 1 minute and remove from heat.
• Add the cooked chicken tenders to the skillet and stir to coat.
• Spreak glazed chicken back onto the baking sheet and cook 5-8 minutes longer until the sauce is set.