Time 1h5m Yield 4 Number Of Ingredients 6 Steps:
Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, mustard and chives. Sprinkle both sides of chicken pieces with seasoned salt and pepper. Cover and grill chicken over medium heat, skin sides up, 15 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning occasionally and brushing 2 or 3 times with mustard mixture, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Heat remaining mustard mixture to boiling; boil 1 minute. Serve sauce with chicken.
Time 55m Yield 2 to 4 servings Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees F. Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a “crust.” Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.
Time 20m Yield 4 servings. Number Of Ingredients 8 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.
Time 1h25m Yield 8 Number Of Ingredients 5 Steps:
Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray. Place chicken in the prepared casserole dish and pour remaining marinade on top. Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.
Time 30m Number Of Ingredients 10 Steps:
Preheat oven to 400 F. Heat a large, ovenproof skillet over medium-high heat. Add oil to pan. Season chicken with salt and pepper. Add chicken to pan, and cook 2 minutes on each side, or until browned. Remove chicken from pan. Add broth, syrup, half of thyme (1 teaspoon), and garlic to pan; bring to boil, scraping pan to loosen browned bits. Cook 2 minutes, stirring frequently. Add vinegar and mustard; cook 1 minutes stirring frequently. Return chicken to pan along with any accumulated juices, and spoon sauce over the top. Bake 10 minutes, or until chicken reaches 165F. Remove chicken from pan. Heat skillet over medium heat for 2 minutes, or until liquid thickens to syrup. Watch closely as sauce will thicken quickly. Serve sauce over chicken, and sprinkle with remaining thyme just before serving.
Time 3h5m Yield 6 servings. Number Of Ingredients 5 Steps:
Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until tender. Serve with rice. Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.
Time 35m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Combine mustard, maple syrup, and vinegar in a small bowl, stirring well; set aside. Coat chicken lightly with cooking spray; sprinkle with pepper and salt. Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees). Place chicken on rack; grill, uncovered, 15 minutes, basting often with mustard mixture. Turn chicken, and grill 15 additional minutes or until meat thermometer inserted into thickest part of chicken registers 180 degrees, basting often with mustard mixture.
Time 30m Yield 2 serving(s) Number Of Ingredients 9 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.
