This hardly looks like a substitute for chicken wings, but I assure you, if your mouth wants honey-garlic drumettes and your brain balks at deep-frying, this variation on pub grub will keep every body happy — low-fat roasted chicken for your waistline and a tangy-sweet sauce for your mouth.
While I stop short of claiming it will save your marriage or inspire children to clear the table unprompted, I will say this is one of those dishes everyone can agree on.
Pressed for time? The marinade takes four minutes and four ingredients (if you don’t count salt and pepper). You can whip this together in the morning before work, and have it on the table a half an hour after you get home.
And don’t feel cheated that your favourite finger food got upgraded to a fork and knife. You can still lick your plate. Go ahead. I give you permission.
The only thing you’ll argue about is who gets the last piece.
This one-recipe-fits all dish comes from Fresh with Anna Olson: Seasonally Inspired Recipes to Share with Family and Friends by — you guessed it, Anna Olson.
Maple-Roasted Chicken Breasts
Recipe excerpt published with permission of Whitecap Books, 2009.
Serves 8
Ingredients
- 8 boneless, skinless chicken breasts
- 1 1/2 cups B-grade pure maple syrup*, divided
- 1 head garlic
- 1/3 cup + 3 tbsp malt vinegar
- salt & pepper
Instructions
- Place the chicken breasts in a shallow dish. Pour 1 cup of the maple syrup overtop. Peel all the garlic cloves, crush them under the flat side of a knife, and add all but 2 cloves to the chicken. Add 1/2 cup of the malt vinegar, toss the chicken to coat, and marinate for 1 to 6 hours.
- Preheat the oven to 375°F. Grease a roasting pan.
- Place the chicken breasts in the roasting pan, shaking off any excess syrup, and season. Roast, uncovered for about 25 minutes, until an internal temperature of 180°F is reached. Let the chicken rest 10 minutes.
- To serve, heat the remaining 1/2 cup maple syrup, 3 tbsp of malt vinegar, and 2 cloves of garlic. Simmer for 3 minutes, remove the garlic, and keep the syrup warm. Slice the chicken breast into 3 pieces on an angle and plate. Spoon warm syrup over and serve.
* NOTE: B-grade maple syrup is a dark, slightly stronger-tasting syrup used for cooking because of its full body. If B-grade isn’t available, marinate the chicken in 1 cup of A-grade, but for the sauce use 2/3 cup of A-grade and simmer for 10 minutes (instead of 3) to reduce it and concentrate the taste.
I love a) that I, for some reason I can’t remember, have malt vinegar in my pantry; 2) bought boneless skinless chicken breasts today, even though I almost NEVER buy them; and c) have a desperate need for new and interesting chicken recipes.
I haven’t been 3 for 3 in a while. Feeling good!
Cheryl, it was meant to be! Let me know how your kids like this. I’m always so happy when I find a pub-ish meal that suits my no-fried-foods agenda but can’t really gauge what younger palates like.
What a beautiful presentation! This sounds like a a terrific recipe. I’ll definitely give it a try. Thanks
Thanks for the kind words, George. You gotta love a recipe with so few ingredients that manages to deliver taste.
I’m in love with that marinade already, Charmian. Grade B maple syrup is one of my most favorite things! I’m printing this out immediately and putting it on the menu for next week. Thanks!
Embarrassingly, I’d never heard of B-grade maple syrup before this. And I think I like it better.
If you do try this, I’d love to know how it turns out for you.
I love how simple this recipe is! I’m always adding a whole bunch of stuff I don’t need to my cooking when simplicity is often so much better. Nice use f malt vinegar, too. It’s under used, don’t you think?
I love malt vinegar, especially on French Fries — guess it’s my British background coming through. I was thrilled to find another use for it, too.
This is interesting. The recipe looks very simple. Nice photos overall. Have you tried using white background rather than red? I think that will add a wonderful charm to your photographs instantly.
Thanks so much for the feedback on the photos, Neel. I didn’t try white for this because the dish was white. But maybe the green garnish was enough colour. I’ll try white next time I bring out these dishes. Again, I really appreciate you taking the time to leave this note!
The picture look awesome. By seeing the image itself I can feel the taste and the smell of Maple-Roasted Chicken Breasts. I have tasted this recipe very long back. Now I forgot how to prepare it .So thanks for sharing how to prepare it.
We cooked this during one our events and evereyone just loved it. From adults to kids, no one touched the prime rib, and they couldn’t stop talking about this dish.
Love,
Susan.
@Susan, No one touched the prime rib? High praise indeed. Thanks for the endorsement. I’m always thrilled when a dish pleases everyone.