Maple Garlic Chicken Recipes
MAPLE-GLAZED CHICKEN
This chicken recipe offers sweet and savory flavors and a pleasant maple sauce. Tender and loaded with appeal, this entree will please everyone at the table.-Taryn Kuebelbeck, Plymouth Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 220mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
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
GARLIC CHICKEN WITH MAPLE-CHIPOTLE GLAZE
This herby one-dish garlic chicken dinner is a updated version of an old standby recipe. The smoky flavors pair well with the savory chicken and the hint of sweetness from the maple syrup. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 22
Steps:
- With a sharp knife, cut leg quarters at the joints. Sprinkle chicken with 3/4 teaspoon salt and pepper. , In a large bowl, combine the flour, rosemary, thyme, sage, marjoram and parsley. In a shallow bowl, combine the egg, milk and lemon juice. Add chicken pieces, 1 at a time, to flour mixture. Toss to coat. Dip chicken in egg mixture and coat again with flour mixture., In a 12-in. cast-iron or other ovenproof skillet, heat 1/2 cup oil. Fry chicken, a few pieces at a time, until golden brown, 5-6 minutes. Remove chicken and keep warm; drain drippings., In the same skillet, cook potatoes in remaining oil until slightly tender, 8-10 minutes. Add onion and remaining salt; cook until onion is tender, 5-6 minutes longer. Stir in garlic; top with chicken. , Bake, uncovered, at 375° until a thermometer reads 170°-175° and potatoes are tender, 45-50 minutes., In a small bowl, combine the glaze ingredients. Brush over chicken just before serving.
Nutrition Facts : Calories 834 calories, Fat 55g fat (8g saturated fat), Cholesterol 142mg cholesterol, Sodium 1112mg sodium, Carbohydrate 49g carbohydrate (20g sugars, Fiber 3g fiber), Protein 36g protein.
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- In a bowl, mix together all the ingredients for the marinade, give it a taste, adjust to your preference, score the top of the chicken in a few places with a sharp knife, place the chicken in a large resealable bag, pour over the marinade, seal the bag and shake it around to make sure the chicken is well coated in the marinade. Pop it in the fridge for a minimum of 6 hours or overnight making sure to flip it around a few times.
- Line a large baking sheet with parchment paper, drizzle a little oil on it and set aside. Also line a 9x13 inch baking pan with parchment paper and set that aside as well. Preheat your oven to 425 degrees (400 if you feel like your oven gets really hot)
- Boil the sweet potatoes until tender (but not soft and mushy) allow them to cool a bit, then cut them into thick rounds, place them on the prepared pan, smash them lightly with a fork or your hand, top them with a dot of butter. Meanwhile in a bowl, toss together the Brussels sprouts with the oil, salt and Parm, scatter them on the other side of the baking sheet along side the potatoes.
- Add the chicken to the prepared roasting pan (along with the marinade, and place it skin side up) drizzle some of the marinade on the sweet potatoes, pop both baking pans in the oven, roast for about 30 minutes (the veggies might get done sooner so keep your eye out for them) and let the chicken continue roasting until deeply caramelized (glazing it with the marinade every 10 minutes).
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- Place the chicken breasts in a freezer bag or a marinating container. Make sure that all chicken breasts are well covered with the marinade. Refrigerate the meat for at least 1 hour or overnight.
- Preheat a pan on medium heat and sear the chicken breasts on each side until they're cooked through.
MAPLE GARLIC GLAZED CHICKEN BREASTS - KITCHEN DIVAS
From kitchendivas.com
Cuisine AmericanEstimated Reading Time 5 minsCategory Main Course
- Combine and whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper into a small dish. Pour into a re-sealable bag and add chicken. Remove as much air as possible and refrigerate for at least 2 hours, or ideally, overnight. Adjust chicken periodically and be sure chicken is covered with the marinade.
- When you are ready to bake, preheat your oven to 350 degrees. Prepare an 8x8 or 9x9 inch baking pan with tinfoil lightly coated with cooking spray. Set aside.
- Pour the reserved marinade and the chicken into your prepared pan. Bake for 40-50 minutes. I usually flip each of the chicken breasts over every ten minutes or so instead of basting. The choice is yours but you will be glad you did one or the other! Serve when juices run clear or your thermometer tells you your chicken breasts are done! Enjoy!
- Start to bake chicken on a rimmed edge baking sheet, with a rack, on 350 for about 45 minutes. While chicken is baking, using a small saucepan, simmer marinade over medium heat. Cook until reduced by about half, less than 10 minutes. Baste the chicken frequently with the reduced sauce, as soon as it is ready, for the rest of the baking time. This method will leave you with a thicker glaze on the outside of your chicken breasts. Just as delicious but a bit more work!
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- Put the chicken in a freezer bag or a marinating container and pour the marinade over. Turn to coat well.
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- Preheat oven to 450° and coat a baking dish large enough for the 4 chicken breasts to lay flat by brushing with olive oil
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- Add chicken drumsticks to a large resealable plastic bag (skin on or off as desired). Combine ½ cup maple syrup, ½ cup chili sauce, ¼ cup apple cider vinegar, 1 tsp minced garlic and salt and pepper as desired. Pour over drumsticks in bag.
- Seal bag and turn to coat drumsticks. Place in the refrigerator to marinate for 2-8 hours (I marinated mine just a couple hours).
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- Whisk marinade ingredients together, reserve 1/4 cup for brushing on chicken and vegetables later. Cut chicken breasts into 1 inch cubes and add to marinade. Cover and refrigerate for 1.5 to 2 hours or longer.
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- In a bowl, whisk together the maple syrup, mustard, soy sauce, red pepper flakes and garlic. Set aside.
- Line a large rimmed baking pan with parchment paper. Arrange the chicken wings in a single layer on the pan. Season with salt and pepper. Bake in the oven for 30 minutes.
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