Maple Glazed Chicken Food

MAPLE GLAZED CHICKEN WITH ROASTED COUNTRY VEGETABLES

Steps:

• Preheat the oven to 375 degrees F.
• For the vegetables: In a small bowl, whisk together the seasoning, mustard, oil and salt and pepper, to taste. Toss with the vegetables and spread in a layer on the bottom of a roasting pan.
• For the chicken: Season the chicken with the chicken seasoning. Place the chicken on the vegetables in the roasting pan. Roast until golden and an instant-read thermometer registers 150 degrees F when inserted in the thickest part of the thigh, 50 minutes to 1 hour.
• For the glaze: While the chicken is roasting, whisk together all the ingredients for the glaze in a pot over medium-high heat. Bring to a simmer and cook until thickened slightly. Season with salt and pepper, to taste.
• When the chicken is nearly cooked through, completely coat the outside with the glaze using a pastry brush. Pour any remaining glaze over the vegetables. Roast until an instant-read thermometer registers 175 degrees F when inserted in the thickest part of the thigh, an additional 15 to 20 minutes. Remove the chicken from the oven and let rest for 10 minutes before serving.

MAPLE-GLAZED CHICKEN

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.

MAPLE-GLAZED HOT WINGS

Steps:

• To make the rub, mix together all the ingredients in a large bowl with a large pinch of salt. Add the chicken wings and toss to coat in the spices. If you've got time, chill and marinate for up to 24 hrs.
• Heat oven to 180C/160C fan/gas 4. , transfer the wings to the tray and roast for 40-45 mins until they are cooked through. Turn the oven up to 220C/200C fan/gas 7 and roast for a further 10 mins until golden brown and crispy.
• Meanwhile, make the glaze by heating the butter, vinegar, hot sauce and maple syrup in a small saucepan. Bring to the boil over a high heat, then reduce the heat and simmer gently for 5 mins or until the glaze has thickened. Remove the wings from the oven and while they are still hot, pour over the glaze and carefully mix using a spoon to roll and coat them evenly. They should be nice and glossy. Serve with your favourite dip.

MAPLE GLAZED CHICKEN THIGHS

Steps:

• Mix together all ingredients save the thighs in a resealable bag or non reactive container. Add thighs and seal. Marinade in the fridge for 2 to 24 hours.
• When ready to cook, prepare the cooking surface with a light coating of cooking spray or oil. Remove the thighs from the marinade removing any excess.
• Place thighs on the grill and cook for 4 to 6 minutes per side or until a thermometer registers 165 degrees. Actual cooking time will vary depending on the type of grill chosen. Remove chicken to a serving plate.
• Place the marinade in a small sauce pan over medium heat and bring to a boil. Reduce temperature to a low simmer and cook for 3 to 5 minutes.
• Generously brush the chicken with the sauce and serve.

MAPLE GLAZED ROAST CHICKEN

Steps:

• Preheat oven to 200°C / 180°C fan-forced.
• Combine Butter, mustard and half the maple syrup in a small bowl.
• Carefully slide your fingers between the flesh and skin of the chicken breast to loosen. Spoon the mixture under the skin. Use your hands to spread the mixture evenly over the chicken, brushing any of the remaining mixture over top of chicken. Season with salt and pepper. Use kitchen string to tie the legs together.
• Place chicken and onions in baking dish. Scatter with herbs. Drizzle remaining maple syrup over top of chicken. Bake for 1 hour to 1 ¼ hours or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer to a serving platter. Set aside for 10 minutes to rest before serving.

MAPLE-GLAZED CHICKEN BREASTS

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.

MUSTARD MAPLE CHICKEN WINGS (INSTANT POT RECIPE)

Steps:

• Mix the chicken wings with salt, pepper, onion and garlic powders, lemon juice and mustard. Use your hands to coat the meat evenly.
• Place the trivet inside the pot and add 1 cup of water. Lay the chicken wings on top of the trivet. Start with larger pieces and build up with the smaller wings on the top.
• Pop the lid on top, lock and set to Manual/Pressure Cook for 5 minutes (at HIGH pressure). The Instant Pot will take about 5 minutes to come to pressure.
• In the meantime, mix the roasting glaze sauce and preheat the oven to 480 F / 250 C. Prepare a large oven tray lined with foil (to catch any drippings) and an oven rack. Finishing the wings on a rack will allow for the hot air to circulate all around the meat, rather than just the top.
• Once the timer is done, allow about 5-7 minutes for natural pressure release, then use the quick release method to let off the remaining pressure (point the top valve to Venting or press it down on Nova models). Transfer the pre-cooked wings to a bowl and pour in the glaze sauce. Toss through the wings well to coat evenly.
• Lay the glazed wings on an oven rack (dip them into the glaze in the bottom of the bowl to coat one final time). Make sure to leave some space between pieces for even roasting. Pop in the hot oven, middle shelf and cook for 10 minutes. Remove the tray, turn over the pieces and brush the wings with the remaining glaze from the bowl and pop back in the oven for 5-7 more minutes.
• Transfer cooked chicken wings onto a serving plate. Brush the tops with a little extra maple syrup and lemon juice mix to a little shine. This is optional as they will be tasty already. Serve while hot but they are also tasty cold.

MAPLE GLAZED CHICKEN

Steps:

• Combine the sauce ingredients and stir to mix.
• Pat the chicken dry and season with salt and pepper.
• In an oven-proof skillet over medium-high heat, pan-fry the chicken on both sides until browned, about 2-3 minutes per side.
• Remove chicken and drain any excess oil.
• Add sauce to the pan and bring to a gentle boil. Reduce heat to medium and simmer for 1 minute, stirring constantly.
• Return chicken to pan and spoon the sauce over it.
• Bake at 400°F for 10 minutes or until chicken is cooked or until a meat thermometer reads 165 ºF.
• Dish the chicken and start reducing your glaze or use cornstarch slurry to thicken it. Simmer until sauce has thickened.
• Drizzle the sauce over the chicken and serve hot.
• Enjoy!

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.

OVEN BAKED CHICKEN DRUMSTICKS GLAZED WITH MAPLE & BALSAMIC

Steps:

• Mix together all the ingredients for the marinade and set aside half of the mix.
• Marinate the chicken drumsticks in half of marinade mix for about 30 minutes in the refrigerator.
• Roast the chicken in the oven at 375F for about 1 hour, making sure to baste the chicken often with the raw marinade mixture. If cooking on a barbecue, grill chicken 3/4 done before starting to glaze the meat with a brush. keep brushing the glaze onto the chicken until desired deliciousness is achieved.
• While the chicken is roasting in the oven, heat the saved marinade mix and simmer. Thicken with either cornstarch or roux until the sauce coats a spoon. Keep hot and use as extra dipping sauce or pour over the meat right before serving for extra sticky juiciness.

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-GLAZED CHICKEN

Steps:

• In 1-quart saucepan, whisk maple syrup, miso, vinegar, sugar, soy sauce, and ginger; heat to boiling on medium-high. Boil 1 minute or until reduced by half, whisking. Remove from heat; stir in 1/4 teaspoon pepper. Cool slightly. Transfer 2 tablespoons to small bowl for brushing chicken.
• Place beans and 3 tablespoons water in 2-quart glass baking dish; cover with vented plastic wrap. Microwave on High 3 minutes or until tender. Stir in peas. Cover; microwave 3 minutes longer. Drain well; toss with 1 tablespoon sauce. Transfer to platter.
• Heat grill pan on medium-high. Sprinkle chicken with 1/8 teaspoon salt. Grill chicken 4 minutes or until grill marks appear. Brush chicken with reserved 2 tablespoons sauce. Turn chicken over; grill 4 to 5 minutes longer or until cooked through (165 degrees F). Place chicken on top of vegetables. Serve with remaining sauce and cilantro.

SOY MAPLE GLAZED CHICKEN AND SWEET POTATOES (SLOW COOKER)

Steps:

• Use kitchen shears to cut off and remove the big pieces of skin from the chicken (it helps reduce the amount of fat rendered into the sauce). No need to do a perfect job here.
• Place chicken in the bottom of the slow cooker. Layer sweet potato wedges on top.
• Whisk together the chicken broth, syrup, soy sauce, sriracha, and salt. Pour over top of the sweet potatoes and chicken. Cook on low for 5 to 6 hours, or high for 3 to 4 hours, until the chicken is tender and almost falling off the bone.
• Preheat the oven broiler to high. Remove and run the cooking liquid (from the bottom of the slow cooker) through a fine-mesh strainer, you should have about 2 cups. Skim the fat off the top and discard, if desired.
• Heat the butter or olive oil in a small pot or saucepan over medium heat. Whisk in the flour and cook while stirring to help break up any clumps until it browns, but does not burn, 2 to 3 minutes. Whisk in the cooking liquid and lightly boil over medium-low heat, while stirring occasionally, until it reduces by half into a glaze, 5 to 10 minutes.
• Meanwhile, line a baking sheet with foil and use a slotted spoon or spatula to carefully transfer the chicken and sweet potatoes in one layer (without letting the pieces break apart).
• Pour/brush the thickened cooking liquid on top of the chicken and potatoes and place under the broiler until bubbly and dark brown, 6 to 8 minutes, and serve immediately.

MAPLE-GLAZED CHICKEN BREASTS

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°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.

MAPLE GLAZED CHICKEN WITH CHEDDAR APPLE STUFFING

Steps:

• Make a pocket in chicken breasts for the stuffing. Working with one breast at a time, form a pocket in the thickest side by making a horizontal cut about 2 ½ inches (6 cm) long and 1 ½ inches (4 cm) deep. Preheat oven to 375°F (190°C).
• Finely chop apple and place ½ cup (125 mL) in a bowl. Sprinkle with sage and onion. Work between your hands to evenly mix. Sprinkle in cheese and stir to mix.
• Gather up about a ⅓ cup (100 mL) apple mixture and press together. Gently open the pocket in one chicken breast and stuff in cheese mixture, pushing as close to center of breast as possible. Add more if you can. Wet inside edges of opening and press down to seal. Set on a baking sheet with shallow sides. Repeat with remaining chicken and stuffing. Pressing the opening side of the chicken against the side of the baking sheet will help hold the stuffing in.
• Stir Dijon with melted butter, maple syrup, thyme and salt. Brush a little over chicken. Loosely cover chicken with a tent of foil. Roast at 375°F (190°C) for 30 minutes. Brush again with Dijon mixture. Continue roasting, uncovered, this time until chicken feels springy when tapped, from 15 to 25 more minutes. If chicken gets beautifully brown before it is cooked though, lay foil pieces loosely overtop the brown areas.

MAPLE GLAZED CHILI CHICKEN WINGS RECIPE

Steps:

• Cut wings into sections. In plastic bag, combine remaining ingredients. Reserve 1 C for basting and refrigerate. Add wings to bag, turn to coat. Seal bag and refrigerate for 4 hours. Grill the chicken covered over medium heat for 16 minutes, basting and turning several times, grill uncovered 8 minutes. The wings may be baked in a 375° oven for 30 - 40 minutes.

MAPLE SESAME GLAZED CHICKEN AND THE MIGRAINE RELIEF PLAN- A BOOK REVIEW

Steps:

• 1.Remove the roots and tips from the green onions. Cut the white parts into chunks and put them in a blender. Slice the green parts thinly and set aside.
• 2.To make the marinade, add the vinegar, maple syrup, toasted sesame oil, garlic, smoked paprika, garlic powder, and ginger to the blender and blend, along with the white parts of the onion, until smooth.
• 3.Put the chicken in a large bowl. Pour marinade over chicken. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to overnight.
• 4.Heat the coconut oil in large nonstick lidded skillet set over medium heat until shimmering. Add the chicken pieces and cook for 5 minutes on each side, or until browned.
• 5.Drizzle any remaining marinade from the bowl over the chicken and sprinkle the reserved sliced green onions, stirring to coat chicken. Then, partially cover the pan and reduce the heat to medium-low. Cook for 10 minutes, turn the chicken, and cook for 10 minutes more. Leave a small opening between the cover and the pan so some of the steam can escape.
• 6.Remove lid from chicken pan to check chicken for doneness. Cook just until done, either by checking with a meat thermometer for 165°F (74°C), or by cutting open. Sprinkle sesame seeds over. Remove from the heat.
• 7.Serve right away or store in the refrigerator for up to 3 days.

MAPLE-GLAZED CHICKEN

Steps:

• Preheat oven to 350°F/180°C.Wash chicken inside and out under cold running water and pat dry.Set chicken on a grill in a casserole and roast uncovered for 30 min.In a bowl, mix remaining ingredients, except butter, together. Brush maple sauce on chicken.Dot with knobs of butter and roast uncovered for another 30-40 min.Baste chicken with maple sauce during roasting.Serve with puréed sweet potatoes and green beans.

MAPLE GLAZED CHICKEN RECIPE

Steps:

• Preheat oven to 450°.
• Mix maple syrup, lemon juice and butter together in a small saucepan.
• Simmer 5 minutes.
• Spray a baking dish.
• Place chicken in the dish.
• Add salt and pepper to the chicken.
• Bake 10 minutes.
• Remove chicken from oven and pour on glaze.
• Bake 15 minutes more or until juices run clear.

MAPLE GLAZED CHICKEN

Steps:

• Preheat oven to 450 degrees. Mix maple syrup, lemon juice and butter together in a small saucepan. Simmer 5 minutes. Spray a baking dish and place chicken in it. Add salt and pepper to the chicken. Bake 10 minutes. Remove chicken from oven and pour on glaze. Bake 15 minutes more or until juices run clear.

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.