Maple Bourbon Glazed Chicken Food

GRILLED MAPLE-BOURBON CHICKEN

Steps:

• Gather the ingredients.
• Combine, herbs, bourbon, soy sauce, water, maple syrup, and olive oil in a large bowl. Divide the mixture in half.
• Add the chicken to the bowl and coat well with half the mixture.
• Cover and marinate for 2 to 3 hours.
• Place the remaining mixture in a small saucepan and simmer on low heat for eight to ten minutes, stirring often.
• Remove from heat. You may need to reheat before serving.
• Preheat the grill for medium heat. Remove chicken from refrigerator and discard marinade.
• Place chicken on the grill and allow to cook for 20 minutes or until meat reaches an internal temperature of 165 F in the thickest part.
• Once cooked, remove from heat and serve with warmed sauce on top.
• Enjoy!

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

Steps:

• Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
• Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
• Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.

STICKY MAPLE BOURBON CHICKEN

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-BOURBON GLAZED HAM

Steps:

• Make the glaze: stir all glaze ingredients together in a bowl until blended; set aside (can be made ahead of time and stored in airtight container in the refrigerator for up to two weeks).
• Preheat oven to 300°; line a large roasting pan with foil or a silicone baking liner.
• Remove ham from its packaging and drain off any juices.
• Place ham in prepared pan, flat side down, making sure to remove the little plastic disk covering the bone, and cover the ham and pan completely with foil.
• Bake until an instant-read thermometer inserted in the center reads 120°, about 2 ½ hours.
• Increase oven temperature to 400° and remove the foil covering from the pan.
• Pour the glaze over the ham and bake uncovered, basting every 10 minutes with the pan juices, until the glaze is set, another 20-30 minutes.
• Remove the ham from the oven and let it rest for 15 minutes before carving.
• Serve the ham drizzled with any remaining glaze/pan drippings.

DELICIOUS BOURBON CHICKEN GLAZE

Steps:

• Whisk together water sugar and cornstarch in a saucepan until mixed well.
• Add Worcestershire, soy sauce, ketchup; mix well.
• Add salt, garlic powder, onion powder, cayenne pepper, black pepper, cumin and sage.
• Bring mixture to a boil over medium heat.
• Reduce heat and simmer for two minutes or until thick (Make sure its rather thick -will thin down when adding final ingredients).
• Remove from heat and let cool.
• Stir in vinegar and lemon juice.
• Let mixture cool in fridge for about an hour or longer to let the spices blend (a little less is ok if pressed for time).

MAPLE-GLAZED CHICKEN

Steps:

• Combine the paprika, salt, ground cinnamon, cumin and pepper in a ziploc bag.
• Add chicken pieces and coat evenly.
• In a skillet over medium heat cook chicken until thoroughly done.
• About 10 minutes.
• Remove chicken after done and keep warm.
• Lower heat to low and add maple syrup, butter and dijon mustard.
• Combine well and add chicken pieces to coat evenly.
• Serves well with roasted vegetables.

MARY'S MAPLE & ORANGE GLAZED CHICKEN

Steps:

• Make several diagonal slashes across each chicken breast. Tip the other ingredients into a wide shallow bowl and swirl them together until everything is well mixed. Add the chicken breasts and turn them in the mixture until they are evenly coated. At this point you can cover the dish with cling film and chill the chicken for 24 hours, but it's also fine to cook them straight away.
• Preheat the grill or light the BBQ. Then cook the chicken for 5-6 minutes each side, turning once and brushing or spooning over more marinade as you go, until the chicken is browned and glossy. Serve the chicken on a bed of dressed salad leaves.

MAPLE-BOURBON GLAZED CHICKEN

Steps:

• In medium saucepan, heat oil over medium-high heat and cook onion, stirring occasionally, 5 minutes or until golden.
• Add maple syrup, ketchup, bourbon and hot sauce. Bring to boil; reduce heat and simmer 5 minutes or until sauce is reduced by 1/4 cup. Remove from heat.
• Whisk in mayonnaise until smooth.
• Grill chicken, turning once and brushing frequently with mayonnaise mixture. Cook until chicken is done and juices run clear.