Thursday, January 14, 2010
Sweet Maple Chicken
Complete Chicken Cooking Copyright 2000
12 boned chicken thighs I used 4!
5 tbsp maple syrup
1 tbsp superfine sugar I used regular granulated sugar
Grated peel and juice ½ orange
2 tbsp tomato catsup
2 tsp Worcestershire sauce
1. Using a sharp knife, make 2-3 slashes in the flesh of the chicken. Place chicken in a shallow, nonmetallic dish. I cut the chicken into small pieces.
2. To make the marinade, mix together the maple syrup, sugar, orange peel, and juice, catsup, and Worcestershire sauce in a small bowl.
3. Pour the marinade over the chicken, tossing the chicken to coat thoroughly. Cover and leave to chill in the refrigerator until required.
4. Remove the chicken from the marinade, reserving the marinade for basting.
5. Transfer the chicken to the grill and cook over hot coals for 20 minutes, turning the chicken and basting with the marinade frequently. I broiled the chicken.
This simple little recipe caught my eye and I'm glad it did. I made a few changes - well, mainly I used less chicken and cut it into smaller pieces so it would cook faster. Oh yes, I broiled instead of grilled. I was pleased with the mildly sweet, slightly sticky sauce but I didn't find maple to be the predominant flavor - that would be orange. That's a huge plus for me since I love dishes like orange chicken and orange beef. Not a bad recipe and I just had to pick up an orange to make this.
I'm trying to work more recipes into the menu that don't require cooking ahead on the weekend. I was overwhelming myself on Sundays. Something like this is great because I can whip up the marinade in the morning, marinate the chicken all day, and then broil it while I'm working on the sides.
I will add this to my collection of boneless, skinless chicken thigh recipes.
Question of the Day: Any stomach bugs going around in your area? I've been hearing grumblings about one around here and I wonder if it's the season for them.