Best 8 Maple Ginger Glazed Chicken Recipes

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 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.

MAPLE-GINGER CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish with olive oil.
• Combine maple syrup, soy sauce, garlic oil, ginger powder, sesame seeds, pepper, and cayenne in a bowl.
• Neatly arrange chicken thighs in the baking dish. Pour maple sauce over the chicken thighs. Use tongs or gloved hands to turn thighs over in sauce until fully coated. Cover with aluminum foil.
• Bake in the preheated oven for 40 minutes. Uncover baking dish and turn thighs over. Continue baking until an instant-read thermometer inserted into the center reads 200 degrees F (93 degrees C), about 15 minutes. Turn over once more and sprinkle with parsley. Let rest for 10 minutes before serving.

MAPLE GLAZED CHICKEN WINGS

Steps:

• Combine the pure maple syrup, chili sauce, onion, cider vinegar, mustard and Worcestershire sauce in a shallow dish.
• Marinate the chicken wings for a minimum of 4 hour on the refrigerator, keeping covered and turning occasionally.
• Grill (broil), oven bake or barbecue the chicken wings until thoroughly cooked, basting occasionally.

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.

MAPLE GINGER GLAZE

Steps:

• 1. In a small, heavy saucepan, wilt the onion, ginger, and garlic in olive oil over low heat for about 5 to 7 minutes, stirring once or twice.
• 2. Add the remaining ingredients. Bring to a boil and cook for 3 to 5 minutes, stirring. Reduce heat to medium and simmer for 10 minutes to thicken sauce, stirring occasionally. Strain and finely mince the onion, ginger, and garlic; return to the sauce. Remove from heat and cool to room temperature. Refrigerate, covered, until needed.

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.

MAPLE-GINGER GLAZED CHICKEN

Steps:

• Combine syrup, soy sauce, ginger and cayenne in small bowl and set aside.
• Pat chicken dry with paper towels and season with salt and pepper. Heat oil in laarge non-stick skillet over med-high heat until just smoking. Cook chicken till golden brown, about 5 minutes a side.
• Reduce heat to med-low and add syrup mixture to skillet. Simmer, turning chicken once or twice to coat, until glaze is slightly thickened and chicken is cooked through, 2 to 4 minutes Serve.
• Make sure to use real maple syrup.