Orange-Maple Glazed Chicken

(originally made 5/2013)

Right before our annual trip to the sugarhouse, I start collecting maple recipes.   This one caught my eye and I filed it away, because during maple time the grill was buried under 4 feet of snow.    Yesterday Jake and I raced to get this one put together and cooked between rainstorms.    Jake can be picky about ingredients and I thought for sure he'd balk when he saw the mustard and the balsamic.     I separated the tenderloins and cooked those up for him, and he had them gone almost before I got the rest of the chicken off the grill.   

I thought it was fantastic, as good as any chicken that we buy marinated from the butcher shop.   Nice balance of sweet citrus and tang from the vinegar/mustard.     I served it with some corn that I put directly onto the grill.    Tim said it reheated great and that always puts an extra star on it for us because it means me not having to cook at 1am  :)

I'm betting this would be equally good on grilled pork chops, or even to glaze kielbasa.

Orange-Maple Glazed Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  orange juice
     1/3           cup  maple syrup
  2        tablespoons  balsamic vinegar
  1 1/2      teaspoons  Dijon mustard
  1           teaspoon  salt -- divided
     3/4      teaspoon  pepper -- divided
  1         tablespoon  minced fresh basil or 1 teaspoon dried basil
     1/2      teaspoon  grated orange peel
  6                     boneless skinless chicken breast halves (6 ounces each)

In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange peel. Remove from the heat; set aside.

Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170°, basting frequently with orange
juice mixture. Yield: 6 servings.

Nutrition Facts: 1 chicken breast half equals 240 calories, 4 g fat (1 g saturated fat), 94 mg cholesterol, 508 mg sodium, 15 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 1 starch.



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