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Roast Chicken with Maple-Soy Glaze

Roast Chicken with Maple-Soy Glaze


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Ingredients

  • 1 tablespoon rice vinegar
  • 1/2 teaspoon hot pepper sauce
  • 1 4 1/2-pound chicken, fat and giblets removed, rinsed and patted dry
  • 2 tablespoons (1/4 stick) butter, room temperature
  • 1/2 orange, cut into 4 pieces
  • 2 1/2-inch slices fresh ginger, smashed

Recipe Preparation

  • Preheat oven to 375°F. Whisk maple syrup, soy sauce, rice vinegar, and hot pepper sauce in small bowl for glaze. Simmer Sherry in small saucepan until reduced to 1/2 cup, about 3 minutes.

  • Run hands under chicken skin to loosen; rub most of butter under skin over breast and thighs. Rub remaining butter over outside of chicken. Sprinkle cavity with salt and pepper. Place chicken in roasting pan. Squeeze some juice from each orange piece over chicken. Stuff cavity with orange pieces, ginger, and garlic. Tuck wing tips under. Pour Sherry over chicken.

  • Roast chicken 20 minutes. Add 1/4 cup water to pan. Roast 15 minutes longer. Brush chicken with glaze. Roast chicken until thermometer inserted into thickest part of thigh registers 170°F, brushing chicken with glaze every 10 minutes, about 40 minutes longer. Tilt chicken to allow juices from cavity to run into roasting pan. Transfer chicken to platter. Let stand 10 minutes (internal temperature will rise).

  • Spoon fat from surface of pan juices. Add any remaining glaze to pan juices. Place roasting pan over 2 burners; bring sauce to boil. Serve sauce alongside chicken.

Reviews Section

Roasted Chicken with Maple Soy Gravy

I love making a roasted chicken for Sunday dinner for my family. Nothing fills a home with a delicious, comforting smell the way a roasting chicken does (except for maybe a roasting turkey!). And this recipe for Roasted Chicken with Maple Soy Gravy is truly a family favorite!

Which is why that any time there is a sale on whole roasting chickens at the grocery store- I make sure to stock up so that I always have one or two in the freezer.

This one was $1.19/lb, but I've paid as little as 89 cents per pound at times. And it's a good deal when I can feed my family for less than $10 for the entree- and still have enough for leftovers!

If you have never roasted a chicken before- no worries! It is easy! And be sure to take the time to make the gravy. It is also fairly simple to make, and the smell of simmering chicken stock on the stove will make you one happy home cook!


  1. Preheat oven to 450 degrees. Mix maple syrup, lemon juice and butter together in a small saucepan. Simmer 5 minutes. Spray a baking dish and place chicken in it. Add salt and pepper to the chicken. Bake 10 minutes. Remove chicken from oven and pour on glaze. Bake 15 minutes more or until juices run clear.

Jill Cooper and Tawra Kellam are frugal living experts and the authors of the Dining On A Dime Cookbook. Dining On A Dime will help you save money on groceries and get out of debt by cooking quick and simple homemade meals. For free tips & recipes visit Living On A Dime.


Maple Soy Roasted Chicken

1/4 cup pure maple syrup 1 TBSP soy sauce 1 TBSP rice vinegar 1 TBSP sesame oil 1/2 TSP hot pepper sauce 3/4 cup dry Sherry 1 4-1/2-pound chicken, fat and giblets removed, rinsed and patted dry 2 TBSP (1/4 stick) butter, room temperature 1/2 orange, cut into 4 pieces 4 1/2-inch slices fresh ginger, smashed 2 garlic cloves, smashed

Preheat oven to 375°F. Whisk maple syrup, soy sauce, rice vinegar, and hot pepper sauce in small bowl for glaze. Simmer Sherry in small saucepan until reduced to 1/2 cup, about 3 minutes.

Run hands under chicken skin to loosen rub most of butter under skin over breast and thighs. Rub remaining butter over outside of chicken. Sprinkle cavity with salt and pepper. Place chicken in roasting pan. Squeeze some juice from each orange piece over chicken. Stuff cavity with orange pieces, ginger, and garlic. Tuck wing tips under. Pour Sherry over chicken.

Roast chicken 20 minutes. Add 1/4 cup water to pan. Roast 15 minutes longer. Brush chicken with glaze. Roast chicken until thermometer inserted into thickest part of thigh registers 170°F, brushing chicken with glaze every 10 minutes, about 40 minutes longer. Tilt chicken to allow juices from cavity to run into roasting pan. Transfer chicken to platter. Let stand 10 minutes (internal temperature will rise).

Spoon fat from surface of pan juices. Add any remaining glaze to pan juices. Place roasting pan over 2 burners bring sauce to boil. Serve sauce alongside chicken.


3. Blanch the Brussels sprouts

You don’t have to do this, but it considerably speeds up roasting time. I think it also draws out a little bitterness. Pop your chopped Brussels sprouts in a large pan filled with about a half inch of water.

Simmer over medium-high heat for about 5 minutes, then drain well.


Recipe Summary

  • 2 tablespoons Chinese five-spice powder
  • 2 tablespoons Hungarian paprika
  • 2 tablespoons coarse salt
  • 1 tablespoon minced garlic
  • 2 teaspoons ground black pepper
  • 1 teaspoon dry mustard
  • 16 skin-on, bone-in chicken thighs
  • 1 cup hoisin sauce
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons dark sesame oil
  • 2 tablespoons minced fresh ginger
  • 2 teaspoons minced garlic
  • 1 teaspoon Chinese five-spice powder

Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.

Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.


A la Carte: Pork Roast with Maple and Rum Glaze

Just before I went to bed on a Sunday or two ago, I watched Lady Edith call Lady Mary a “bitch” more than once. (That’s “Downton Abbey,” for those of you not hooked on this Masterpiece Theatre show, which will end maybe by the time you read this. Sob.)

My reading matter was “Five Days at Memorial,” a nonfiction book about Memorial Hospital in New Orleans, before, during and after Hurricane Katrina. But before I began the book, I decided to read my new issue of Yankee magazine.

I have been subscribing to Yankee for years and the food editor is Amy Traverso. The recipes she chooses are always good. In the new issue, there is a story about maple syrup season. I loved a feature about two sugar shack competing owners in Vermont and a “flatlander” who decided to move to Vermont just over 10 years ago. (“Flatlanders,” according to Vermonters, are those who haven’t lived for at least a couple of generations in their gorgeous state.)

Dori Ross convinced the two owners to allow her to market their maple products. By the way, Ross, who got this article into Yankee, is a marketing guru because the owners are making a lot more money now.

There were recipes, of course, and reading them had me salivating. I don’t make pancakes or waffles at home, but I am crazy about maple anything. I was planning to make dinner for my neighbors, so when I saw a recipe for a pork roast using maple syrup, I was hooked. I rarely give you recipes I have not tried myself, but, just by reading the ingredients, I know it will be absolutely delicious.

Soon, I plan to make a spinach, feta and grape salad with maple-soy vinaigrette and maple affogato, an ice cream treat, also from that article.

Maple-and-Rum-Glazed Pork Roast
From Yankee magazine, March/April 2016

1 3-pound boneless pork-loin roast, tied at intervals with kitchen twine (perhaps the butcher at the supermarket will do that for you)
2 teaspoons plus 11/4 teaspoon kosher or sea salt
1 cup maple syrup
3 tablespoons Dijon mustard
3 tablespoons apple-cider vinegar
1 tablespoon dark rum
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper

Preheat oven to 375 degrees and set a rack in the lowest position. Sprinkle pork all over with 2 teaspoons salt and let it sit for 10 minutes.

Now make the glaze: In a medium-sized bowl, stir together syrup, mustard, cider vinegar, rum, cinnamon, and remaining 1 1/4 teaspoon salt until blended.

Place the pork, fat side down, in a 9吉-inch roasting pan (Pyrex would be good) and pour the glaze over the meat. Transfer to the oven and cook 30 minutes, basting halfway through.

Remove meat from oven, turn it fat side up, baste and return to the oven. Cook, basting every 15 minutes until the meat reaches 150 degrees when an instant-read thermometer is inserted into the center, 30 to 40 minutes more. Remove meat from the oven and let it rest 10 to 15 minutes. Slice and serve with additional glaze on the side.

Nibbles: Chicken Fried Chicken

Generally, I avoid medium-sized, medium-inexpensive franchising restaurants, the ones I used to call fern bars. There are a few that are standouts for certain menu items: the Cobb salad at Chili’s and risotto with chicken and butternut squash served with a Caesar salad at Brio. But generally, I would rather get a burger and fries at Five Guys or choose the salad bar at Ruby Tuesday.

But now I can add the chicken fried chicken at Ninety Nine Restaurant & Pub. In the group of $9.99 dinners is the chicken fried chicken, a pounded-thin chicken breast, lightly battered and fried, a lovely mound of mashed potatoes and, for a vegetable, sweet corn. Best of all, like its sister, chicken-fried steak, it is topped with white, somewhat peppered country gravy. No, it is not on my healthy, low-calorie diet, but sometimes one must splurge. This is a nice splurge.

Around the Valley Shore area, Ninety Nine Restaurant & Pub is at 117 Long Hill Road in Groton. A few Other Connecticut restaurants are in Cromwell and Glastonbury and Norwich.


The Skinny on Maple Glazed Chicken Breasts

I modified a recipe from a fun little cookbook called Not Just Beans: 50 Years of Frugal Family Favorites (affiliate link) , by Tawra Jean Kellam, to make it a little lighter and healthier, by reducing the amounts of butter and maple syrup called for a bit.

I also sprinkled the chicken breasts with McCormick’s SmokeHouse Maple Grill Mates Seasoning before popping them in the oven for an extra punch of flavor.

My sister turned me onto this flavorful spice blend several months ago, when she used it on grilled salmon.

Don’t you just love all the rubs and spice blends available in the grocery store these days?

They can really help you jazz up everything – from chicken, meat and fish to vegetables – in a hurry.

I served these maple glazed chicken breasts with a blend of white and wild rice and steamed broccoli for a simple, satisfying supper and a nice change from all the restaurant meals I’ve been eating lately.

How to Make Cauliflower Rice (0 WW Freestyle SmartPoints)

It would also taste great served with cauliflower rice or zucchini noodles, if you’re looking for a lower carb meal.

Everyone thought this chicken was delicious, so I’m adding the recipe to my collection of go-to quick and easy ways to make chicken breasts for dinner.

According to my calculations, each maple glazed chicken breast has about 194 calories and:

6 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
4 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

Skinny Maple Glazed Chicken Breasts Recipe Variations

This quick and easy recipe is adaptable too.

You could also broil or grill the chicken, adding the glaze when the chicken is cooked about half-way. Use whatever seasoning you prefer.

To keep things simple, you could just season the breasts with salt and pepper before putting them in the oven.

I love the McCormick Smokehouse Maple (affiliate link) Grill Mates.

Do you have a favorite quick easy way to prepare chicken breasts that’s also healthy? I would love to hear all about it!

If you’ve made this low carb Maple Spiced Chicken, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.


Recipes

I live, work, and play in what was just voted the best city in the U.S. to live in - PITTSBURGH! I love everything Pittsburgh related and hope to help strengthen my region by promoting sustainable, local living. In 2013, I graduated with my Master of Science in Sustainable Systems. I am currently in training for my first half marathon - the Dicks Sporting Goods Pittsburgh Marathon!!

Please keep in mind that all opinions expressed here are my own. :)

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Maple Glazed Chicken

Chicken breasts can be pretty boring. I usually cook with boneless, skinless chicken breasts so there’s no magical crispy skin that I get to steal from everyone later. They really don’t look at good as thighs and certainly aren’t as juicy. But they’re cheap and easy to deal with in the kitchen, so we stick with it. Yes, chicken breasts can be boring. But that doesn’t mean they can’t be delicious.

Now that I’ve primed you and you’re ready for deliciousness, today we’re gonna make some maple glazed chicken breasts. Simple. Totally not sophisticated. But full of yum. If you’ve followed me long enough, you’ll know I like depth of flavor. So instead of dumping a whole bunch of maple syrup in there and calling it a maple glaze, I’ve tweaked the flavor profile just a little to have notes of citrus and some soy sauce to balance it out. So let’s get cooking!

MAPLE GLAZED CHICKEN TIPS AND TRICKS:

Portions: This recipe is enough for four servings but if you want to halve the portions, use two chicken breasts but keep the sauce proportions the same. You still want enough glaze to go around and more sauce is better than no sauce.

Sauce: There are two ways to deal with the sauce or glaze. You could do a reduction in a pan before baking or after baking by simmering until it thickens. Or you can cheat and add in a cornstarch slurry to save time. I always do this because it’s fast, I can control the consistency and it’s just easier overall. It’s so much better than standing over the stove and waiting for the sauce to thicken. The sauce will turn whitish when you add the slurry. Bring it to a boil and wait until the color returns to normal. That’s when you know the slurry has thickened it as much as it can.

Baking: I used a 12″ oven-safe skillet so that’s about the size you’re looking to fit 4 chicken breasts. Keep the chicken at a distance from each other so they don’t steam instead of bake.

Alternatives methods: If you want to skip the baking part or simple want to do everything over the stove-top, reduce heat to medium and simmer the chicken in the sauce for about 5 minutes per side. Flip it and do the other side until the chicken is no longer pink or internal temperature reads 165 degrees F. You can also do this over the grill by thickening the sauce before hand and then basting it onto the chicken every time you flip.

And that’s about it. Enjoy it with a side of veggies to balance the meal out or some potatoes. Happy cooking!

♡ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME onFacebook, Instagram andPinterest.



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