Maple Chicken Chili Food

CHILLI-MAPLE CHICKEN WINGS

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the chicken wings in some oil and seasoning in a baking tray. Cook for 30 mins. Combine the butter, hot chilli sauce, sugar and maple syrup in a saucepan with a good pinch of salt, and bubble until thick and glossy. Brush the mixture all over the chicken, then return to the oven for 20 mins - turning and painting halfway through cooking - until sticky. Serve with celery sticks and sour cream for dunking.

MAPLE CHICKEN CHILI

Steps:

• Combine syrup, tomato sauce and baked beans in slow cooker.
• Microwave bacon. Cut into ½- ¾ inch pieces.
• Cook chicken breast as desired (I grilled it). Cut into small pieces.
• Brown red onion with garlic in pan. Add ground chicken and cook thoroughly.
• Add all bacon and chicken to slow cooker and stir.
• Strain juice from can stewed tomatoes into food processor.
• Cut habanero into small pieces. (WEAR GLOVES!) Add to food processor.
• Blend peppers and liquid until no pepper remains. (I kept seeds from 2 of peppers and put into food processor for added heat).
• Add mixture to slow cooker and stir.
• Add tomatoes to slow cooker.
• Add Maple Pepper® brand seasoning w/habanero and chili powder and stir.
• Slow cook for 4 hours or more. (I cooked mine for 12 hours).

GRILLED MAPLE-CHIPOTLE CHICKEN

Steps:

• Combine chicken breasts, maple syrup, apple cider vinegar, ketchup, sesame oil, soy sauce, garlic, chipotle powder, oregano, paprika, cayenne, and celery salt into a marinating container and mix well. Let chicken marinate at least 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place marinated chicken breasts on the center of the grill, reserving remaining marinade. Cook for 10 to 15 minutes, spreading remaining marinade over chicken using a basting brush every few minutes to properly glaze. Flip and continue to cook and baste until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes more.

MAPLE ROASTED CHICKEN

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.

GRILLED MAPLE-CHILE CHICKEN

Steps:

• Toss onion slices with 2 teaspoons of salt on a shallow dish. Let stand for 15 minutes.
• Add maple syrup and chili paste and stir to combine.
• Add chicken breasts and coat completely. Cover and refrigerate for 30 minutes to an hour.
• Spray your grill with cooking spray and light it.
• Remove chicken from marinade and brush off most of the onion.
• Grill the chicken over a moderately hot fire for about 4 minutes per side, or until lightly charred and cooked through.
• Transfer to a platter and serve hot.

CHILI MAPLE GLAZED DUMP CHICKEN OAMC

Steps:

• For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
• To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
• For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
• On the grill: cook over medium heat until juices run clear.

MAPLE CHICKEN CURRY

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken until no longer pink in the center, about 10 minutes. Remove skillet from heat.
• Heat 1 tablespoon olive oil in a separate skillet over medium heat; cook and stir onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add carrots and cook over low heat until carrots are slightly tender, about 5 minutes more.
• Mix chicken, cream, and curry paste into onion mixture and simmer until heated through, about 5 minutes. Add maple syrup and simmer until thickened, about 5 minutes.

SPICY MAPLE CHICKEN WINGS

Steps:

• Combine the maple syrup, chili sauce, onion, cider vinegar, mustard and Worcestershire sauce.
• Pour over chicken wings and allow to marinate for 2 hours, turning occasionally to keep coated.
• Preheat oven to 400°F Transfer wings and their marinade into roasting tin. Cook for 45 minutes, basting occasionally until sticky.
• Serve hot or cold with salad.