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
STICKY MAPLE BOURBON CHICKEN
This recipe is a match made in heaven between bourbon, fresh thyme, and maple syrup. It's also a really cool method that is universal for preparing almost anything. The basic idea is that whatever is being cooked (pork, vegetables, or in this case, chicken) is made delicious and "sticky" by adding a sweetener to a pan sauce and then reducing it while dinner cooks in it.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place a large heavy-bottom or cast-iron skillet over medium-high heat with the olive oil. Season the chicken liberally with salt and pepper. Add the chicken to the pan breast-side down and sear until deep golden brown, 4 to 5 minutes.
- While the chicken in searing, in a small dish whisk together the stock, syrup, and bourbon. Add the bourbon mixture to the skillet along with the thyme sprigs and continue cooking, turning the chicken occasionally, until the meat is cooked through and the sauce has reduced to a thick syrupy consistency, 8 to 10 minutes. (If the sauce reduces to a syrupy consistency before the chicken has cooked through, add a few splashes of stock to the skillet and continue cooking.)
- To serve, remove and discard the thyme sprigs. Spoon the sticky sauce over the chicken and enjoy warm.
MAPLE ROASTED CHICKEN
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
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
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
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
MINTY, BOOZY CHICKEN
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
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.
ROAST CHICKEN WITH MAPLE BUTTER AND ROSEMARY
This simple roast chicken combines the classic fall flavors of maple and rosemary with melted butter, which is basted over the bird as it cooks to keep it juicy. The butter browns slightly and helps caramelize the outside thanks to the sugars in the maple syrup. The result is a fragrant, sweet-and-salty chicken that makes the house smell great. There will be plenty of buttery pan juices left over, which you should most certainly pass around the table, but they would also be delicious spooned over rice pilaf.
Provided by Colu Henry
Categories dinner, weekday, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 716, UnsaturatedFat 29 grams, Carbohydrate 8 grams, Fat 52 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 19 grams, Sodium 990 milligrams, Sugar 6 grams, TransFat 1 gram
THE TARDY HOSTESS'S VARIATION ON MIRJ'S BOOZY MAPLE CHICKEN
With less than two hours to go before the beginning of our big holiday meal, I still had to make chicken for 16 people, and a whole bunch of other dishes. Desperate for a new idea, I came to 'Zaar, hoping it would (once again) save the day. Hooray for Mirj! I took her Boozy Maple Chicken recipe and "followed" it in my way, i.e. by substituting half the ingredients but more or less following it perfectly. Anyhow, here is what I came up with. Hope you like it. I have given the quantities for 6 ppl, but I really made it for many more.
Provided by Sarah Chana
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the chicken and drop it, unceremoniously, in a roasting pan.
- Mix together the wet stuff. Pour it on the chicken.
- Top with the onion.
- Bake. covered, at 350F for about 30 minutes, uncovering for the last 5-10 minutes so that it gets brown.
Nutrition Facts : Calories 380.8, Fat 2.3, SaturatedFat 0.6, Cholesterol 102.7, Sodium 119.5, Carbohydrate 29.8, Fiber 0.4, Sugar 25.2, Protein 41.1
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