Maple Glazed Chicken Breasts are an easy-to-make poultry dish that is sure to please your family and friends.
Please purchase good-quality maple syrup to use when making this outstanding Maple Glazed Chicken Breasts. The better the quality of the maple syrup, the better your finished chicken breasts will taste. The maple syrup creates a delicious glaze that is wonderful. You could either bake this tasty chicken in your oven or grill it over the barbecue.
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Maple Glazed Chicken Recipe:
Maple-Glazed Chicken Breasts Recipe
2 tablespoons pure maple syrup
1 tablespoon reduced-sodium soy sauce
1 tablespoon fresh-squeezed lemon juice (approximately juice of 1 lemon)
1 clove garlic, minced
1 teaspoon minced fresh ginger
1/4 teaspoon freshly-ground black pepper
2 boneless, skinless chicken breasts or 2 chicken breasts with ribs
* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
In a large resealable plastic bag, combine maple syrup, soy sauce, lemon juice, garlic, ginger, and pepper. Place the chicken breasts in the bag and turn to coat with the marinade. Seal the bag and refrigerate chicken for 2 hours, turning several times.
Oven: Preheat oven to 375 degrees F. Remove chicken from the marinade (reserving the marinade - see below), and place on a baking pan; cook approximately 20 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife)
Barbecue: Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Remove chicken from the marinade (reserving the marinade), and place chicken onto hot grill and brush with balsamic vinegar glaze. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife).
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
Pour the reserved marinade into a small saucepan an bring to a simmer over medium heat. Let the mixture cook until it reduces by half, approximately 4 to 5 minutes; remove from heat. Pour the marinade over the tops of the cooked chicken before serving.
Makes 2 servings.
Each Serving Totals - 3 Fat Grams, 8.7 carbohydrate grams, 204.5 calories
Source: I slightly adapted this recipe from Eating Well Magazine, March/April 2007.