Glazed Maple Balsamic Chicken
This beautiful Glazed Maple Balsamic Chicken recipe is absolutely tasty. Experience tender, juicy, and perfectly blended flavor profiles that bring a smile to everyone's face. The delightful aroma during the cooking process will leave your guests feeling excited and joyful for the special creation to come. This recipe works beautifully with our Maple Balsamic and Rosemary EVOO!
- 2 tbsp. healthy cooking fat or oil of your choice. Director's Reserve is the best.
- 10-12 boneless skinless chicken thighs , (about 950g | 2lbs)
For the marinade/glaze
- 2 shallots, minced
- 2 large garlic cloves, minced
- 1 tbsp. finely chopped fresh thyme
- 1 tbsp. finely chopped rosemary (optional due to flavor infusion)
- 1/2 cup pure maple syrup (optional due to flavor infusion)
- 1/4 cup Maple Balsamic
- 3 tbsp. Dijon mustard
- 2 tbsp. fresh lime juice
- 2 tbsp. Rosemary EVOO
- 1 tsp salt, I use Himalayan salt
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper
- 3-4 chili peppers, crushed (optional)
In a large mixing bowl or glass measuring cup, combine all the ingredients for the marinade and whisk until well combined.
Place the pieces of chicken in a baking dish that's just big enough to accommodate them and then pour the marinade right over them. Toss delicately with your fingers until all the pieces of chicken are well surrounded in the marinade, then cover with plastic wrap and place in the refrigerator to marinate for at least 6 hours, but preferably overnight.
When you are ready to cook your meat, heat a few tablespoons of healthy cooking oil in a large, heavy skillet set over medium-high heat.
Once the pan is hot enough, remove the chicken from the marinade and wipe off excess marinade; place the chicken nice looking side down in the pan and sear it until nice and golden brown, about 4-5 minutes.
Flip the pieces of chicken over and let them cook for about 2 minutes, then pour the marinade over the meat and simmer for about 10 minutes, regularly spooning some of that marinade over the chicken to give it a nice glaze.
Kill the heat and allow rest for 3 to 5 minutes and serve with the maple balsamic sauce.