Use pure maple syrup, not pancake syrup for this perfect fall glaze. Pancake syrups have other sweeteners and you want pure maple flavor. Serve with wild rice.
Ingredients
- To make Maple Apple Chicken: Cut 2 large apples into 8 chunks each. Place the chunks around the chicken, Brush the hot glaze over the chicken and drizzle it over the apples. Bake as directed below.
- 1 rotisserie chicken, whole
- 1/2 cup pure maple syrup
- 2 tablespoons pure apple juice
- 1 tablespoon butter
- 1 small shallot, finely chopped (about 1 tablespoon)
- 1/4 teaspoon dried rosemary, crumbled between the fingers
Directions
Preheat the oven to 350 degrees F.
Lightly coat a 13 by 9-inch pan with nonstick cooking spray. Place the chicken in the pan. Stir the maple syrup, apple juice, butter, shallot, and rosemary together in small saucepan and place over high heat. Bring to a boil, then lower the heat to maintain a gentle boil. Boil for 8 to 10 minutes, stirring frequently. The mixture will thicken.
Brush the hot mixture over the chicken. Bake until the chicken is hot and the glaze is bubbly, about 20 minutes, basting 2 or 3 times.
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By angiedonatoni_9...
San Francisco, CA
on January 25, 2008
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Really great and easy marinade that can be used for a bunch of different things. The apple chicken is great too.
By mantro1975_6906190
unlisted, OH
on April 20, 2007
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This glaze was very simple to make and I was able to use it for a variety of dishes.
By michie3146_5937606
Rutland, VT
on February 23, 2007
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This glaze is great over fish, chicken, etc. I substitute water for the juice, and sometimes even use honey instead of maple syrup. I have shared this recipe with many of my dinner guests. My favorite way to use the glaze is to make a sweet chicken salad; with the sweetness of the glaze you don't need any dressing! Just cook chicken and pour the whole thing over salad...an easy meal that is healthy too!
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