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Maple Syrup- and Ketchup-Marinated Chicken

Maple Syrup- and Ketchup-Marinated Chicken

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Maple Syrup- and Ketchup-Marinated Chicken

A frequent end-of-breakfast indulgence for me is making sure to slop up my bacon with the extra syrup and ketchup left on my plate (yes, I have ketchup with my eggs, and I definitely dip my bacon in syrup). When prompted with a maple syrup theme this week for Recipe SWAT Team, I couldn't help but think of ketchup, and decided to spare everyone else the joy of my little ketchup-bacon-and-syrup secret, instead opting to try making this duo into a marinade for chicken. Try it for yourself (and maybe add some hot sauce).

Click here to see Cooking with Maple Syrup — 8 Recipes.


Note: Add hot sauce for a less sweet taste and extra kick!


  • 3 chicken breasts, cut into strips
  • 1/2 Cup medium amber maple syrup
  • 1/4 Cup ketchup
  • 1 Teaspoon butter

A sweet & savory blend made with maple syrup granules combined with savory notes from garlic, onion, bell pepper, and hickory smoke flavoring. This simple marinade only requires 3 ingredients, and we promise you’ll want to keep a bag of AP Smokey Maple Rub Seasoning (#4576) in your pantry for Summer grilling.

Cooking Methods

Whichever cooking method you choose, make sure you let the chicken rest before cutting into it. Otherwise, the delicious juices will come out and you’ll have dry chicken breasts.

  1. Grill: Preheat grill to medium. Add chicken breasts and grill for 7-8 minutes, flip and grill an additional 7-8 minutes, or until the internal temperature reaches 165F.
  2. Bake: Preheat oven to 425F. Pour contents of ziploc bag into a baking dish, and bake for 18 minutes, or until the internal temperature reaches 165F.
  3. Saute: Preheat a skillet over medium-high. Add the chicken breasts and cook 5 minutes per side.

Can this be used on different types of meat?

A sweet & savory blend made with maple syrup granules combined with savory notes from garlic, onion, bell pepper, and hickory smoke flavoring.

  • 2 tablespoons pure maple syrup
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon minced fresh ginger
  • ¼ teaspoon freshly ground pepper
  • 2 boneless, skinless chicken breasts, (about 8 ounces), trimmed and tenders removed (see Tip)

Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade cover and refrigerate for 2 hours, turning once.

Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 3 to 5 minutes per side.

Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.

Tip: Wrap and freeze the chicken tenders. When you have gathered enough, use them in a stir-fry--they are the perfect size.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.


This weeknight dinner will have your family smiling and eating up a storm. Not only is this maple syrup chicken simple to prepare but it is tasty, too!

You may also love:

  • Maple Syrup Chicken
  • 1-2 tablespoons olive oil
  • 6 bone in/skin on chicken breasts
  • Salt and pepper to taste
  • ½ cup chicken broth
  • ½ cup real maple syrup
  • 1 heaping tablespoon fresh thyme leaves (I USED ROSEMARY)
  • 4 garlic cloves, thinly sliced
  • 2 tablespoons cider vinegar
  • 2 tablespoons stone ground mustard
  1. Preheat oven to 400º. Spray a 9 x 13 pan with nonstick cooking spray.
  2. In a large skillet, heat oil over medium-high heat.
  3. Season chicken with salt and pepper. A
  4. dd chicken to pan, and sauté on both sides till nicely browned.
  5. Remove chicken from pan.
  6. Add broth, maple syrup, thyme and garlic.
  7. Bring to a boil, stirring frequently for a couple minutes.
  8. Add vinegar and mustard and cook for another minute.
  9. Place chicken in baking dish, pour any sauce over chicken, and bake for 30 minutes or till chicken is cooked through. Serves six.



Maple Glazed Chicken Breasts Recipe

Maple Glazed Chicken Breasts are an easy-to-make poultry dish that is sure to please your family and friends.

Please purchase good-quality maple syrup to use when making this outstanding Maple Glazed Chicken Breasts. The better the quality of the maple syrup, the better your finished chicken breasts will taste. The maple syrup creates a delicious glaze that is wonderful. You could either bake this tasty chicken in your oven or grill it over the barbecue.

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.

More great Poultry Recipes and learn how to Brine Poultry for a moister and tastier dish.

  • 2 tablespoons pure maple syrup
  • 1 tablespoon soy sauce (reduced-sodium)
  • 1 tablespoon lemon juice, fresh-squeezed (approximately 1 lemon)
  • 1 clove garlic, minced
  • 1 teaspoon ginger, minced
  • 1/4 teaspoon black pepper, freshly ground
  • 2 chicken breasts, boneless and skinless or 2 chicken breasts with ribs

In a large resealable plastic bag, combine maple syrup, soy sauce, lemon juice, garlic, ginger, and pepper. Place the chicken breasts in the bag and turn to coat with the marinade. Seal the bag and refrigerate chicken for 2 hours, turning several times.

Cooking Techniques:

Oven: Preheat oven to 375 degrees F. Remove chicken from the marinade (reserving the marinade - see below), and place on a baking pan cook approximately 20 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife)

Barbecue: Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Remove chicken from the marinade (reserving the marinade), and place chicken onto hot grill and brush with balsamic vinegar glaze. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife).

Pour the reserved marinade into a small saucepan an bring to a simmer over medium heat. Let the mixture cook until it reduces by half, approximately 4 to 5 minutes remove from heat. Pour the marinade over the tops of the cooked chicken before serving.

Maple And Honey Garlic Chicken

A delicious weeknight meal that the entire family will enjoy. Sweet and spicy at the same time.


  • 10 pieces Chicken Legs
  • 2 Tablespoons Olive Oil
  • Salt And Pepper, to taste
  • 3 Tablespoons Liquid Honey
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Pure Maple Syrup
  • 1 teaspoon Soy Sauce
  • 3 cloves Garlic, Minced
  • ¼ teaspoons Sea Salt
  • ¼ teaspoons Ground Black Pepper


Preheat the oven to 350 F.

Prepare your chicken pieces by lightly rubbing each piece with olive oil and then sprinkling each piece with salt and pepper. Place the chicken legs on a rimmed baking sheet and place the sheet in the oven.

While the chicken is baking, in a small bowl mix together the honey, olive oil, maple syrup, soy sauce, garlic, salt and pepper. Mix well and set aside.

Turn the legs after about 20 minutes. When the chicken legs are 2/3 cooked, after about 35 minutes, remove the sheet from the oven and use a pastry brush to generously coat the chicken legs with the maple and honey garlic sauce, reserving a small amount of sauce. Return the baking sheet to the oven to finish cooking for another 15-20 minutes.

Once the chicken legs are cooked through, remove the baking sheet from the oven and brush any remaining sauce over the chicken pieces. Return the chicken to the oven for an additional 2-3 minutes to warm the remaining sauce.

– Only use pure maple syrup, not pancake syrup. If you don’t have any pure maple syrup you can substitute 1 tablespoon of brown sugar.
– Cooking times will vary with different cuts of meat. To be sure you can check the temperature using a meat thermometer (165 F).

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!


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. If you’re in the mood for a salmon version of this, there’s a salmon bowl recipe I made awhile back.

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

Reviews ( 19 )

I made the recipe exactly as printed except that I grilled the chicken instead of baking it. The sauce was so perfect and delicious. The couscous side was ok but I also had roasted root veggies as the vegetable and it was truly a meal I would serve to guests.

I marinated overnight, used half OJ half lemon juice, reduced the amount of maple syrup, and the result was a very pleasant blend of flavor. Will definitely make it again.

Okay, but would not make again because there are recipes with a similar profile but a brighter taste. Looks very sweet as written, so I cut the maple syrup in half and also used 1/2 lime juice and 1/2 orange juice. The chicken was tender, the cooking times were right, but we just like a more pronounced tangy flavor than this one delivered. Perhaps if I'd added sriracha or some jerk-style seasoning mixture, that might have perked this up. Served with roasted sweet potatoes & red onions and a green salad.

My guys really liked this recipe. I made per the directions, had a little less maple syrup and used clementine's for the OJ. We had a happy accident with this dish. I had planned to served the dish with oven roasted broccoli. I had it all cut up with EVOO and salt and pepper all ready to throw in the oven. I left my husband with this recipe and directions to put the broccoli in the oven with the chicken. He put the thighs and the broccoli on the same sheet and baked together. That was the BEST broccoli we ever had and only one pan to clean up! Try it!

Have made this twice now: I used boneless thighs the first time and then combination of boneless thighs and boneless sliced breast--both worked great. Marinaded all day in the fridge since I put it together in the morning. Found I needed to reduce the sauce longer than recipe suggested in order to get the right consistency. Served with quinoa and salad for a great meal!

Just made these last night - pretty time consuming for the marinade and the cook time though it's "hands off" I still wasn't impressed with the prep on this one. All the ingredients in the marinade profile seemed so distinct on our chicken there was not a harmony in flavors, which made us both feel that it actually didn't taste good in some bites (i.e. - too sweet, too gingery, too medicinal from the citrus and soy). After forcing this meal down, I promptly tossed this recipe - we won't be making again.

This was easy to make and the flavor was ok. My husband liked it but I found it too sweet without being balanced. It needed a bit more citrus flavor I think. Maybe some grated orange peel would have helped, or a bit of lime juice along with the orange juice. Also, I like the idea some had about grilling it. If I make it again, I'll try finishing it in the gas broiler.

This is a great recipe,I put the marinade in a ziplock bag with frozen skinless/boneless chicken thighs, put it in the fridge and let it marinate for the day. Took it out about 1/2 hour before I cooked it and it was AMAZING! Rave reviews! It's a keeper!

CHC Canada 150 Food Blog Challenge

This year I’m delighted to be participating in the Culinary Historians of Canada Food Challenge for Bloggers. As a part of this monthly challenge we are honouring Canada’s rich history of food through articles from bloggers around Canada. When I read this month’s theme, “Maple Syrup – A timeless Canadian tradition, I was excited. As an ingredient it’s close to my heart and it feels just right as we celebrate Canada’s 150th anniversary.

Best. Chicken. Recipes. Ever.

Some people look at chicken and see something boring. Bland. Blah.

I look at chicken and see a world of possibilities.

I like chicken. I probably make it dozens of different ways. But over the years, five ways for making it have come to the fore, firmly establishing themselves as my favorite methods ever. These are five recipes that transform the humble chicken from the ordinary and everyday into a meal of transcendent perfection.

That may be overstating it a bit. But these recipes are good. They&rsquore really, really good.

I began with a method of cooking that leads to a crisp skin and juicy meat, the Holy Grail of chicken. There are several ways of achieving this goal, but the simplest of all requires almost no work on your part.

I saw how to do it on a little online video by Jacques Pepin, which proves that the internet does have some value after all. He violates one of the most time-honored rules of cooking, putting the chicken on a pan before turning on the heat.

This method of gradually heating the pan with the meat slowly renders the fat beneath the skin (for this reason, it works best with thighs), which allows the skin to become crisp. After some of the fat has rendered, he covers the pan, fully cooking the chicken in its own steam.

And because plenty of fond is left &mdash that&rsquos the brown bits that stick to the bottom of the pan &mdash I use it to make a simple pan sauce with wine or broth and a couple of sprigs of herbs for added punch. The simplicity and purity of the chicken is only emphasized and enhanced by the sauce.

In delicious contrast is the Japanese way of frying chicken, called karaage. This chicken is cut into thin strips and marinated briefly in a highly seasoned mixture of soy sauce, sake, ginger and garlic.

Thus imbued with the essential flavors of Japan, the strips are then dredged through corn starch for extra crispiness when fried.

How good is it? The first time I made karaage, a videographer and I finished the entire batch in maybe two minutes. And we wanted more. If these five recipes are my favorite ways for cooking chicken, then karaage may be my favorite favorite.

Which is not to discount my next chicken dish, which comes from one of the most famous Italian restaurants in America, Rao&rsquos in New York City. It is literally impossible to get a reservation at this small, 125-year-old Harlem establishment the tables have been assigned to regulars for decades. When one of the regulars dies, his heirs inherit the table.

The most popular dish at Rao&rsquos is the lemon chicken, and with the recipe published in their cookbook, it is easy to see why. I have served it to guests on numerous special occasions.

The recipe calls for garlic and oregano, but what makes it truly stand out is a large amount of olive oil and an even larger amount of fresh-squeezed lemon juice. Your arm may get tired from all the squeezing, but you know the saying: When life hands you lemons, make Rao&rsquos Famous Lemon Chicken.

Chicken and lemon always go well together and, as it turns out, so do chicken and an awful lot of lemon. The other secret to this iconic dish is that it is partially broiled, which sets down a base of earthy undertones that makes the contrasting brightness of the lemon soar even more.

Roast chicken with herbed butter and croutons was next. I know a chef who judges restaurants on the quality of their roast chickens. It is easy to do, he says, but difficult to do right.

Maybe he doesn&rsquot know how to make roast chicken with herbed butter and croutons.

Most of the herbed butter goes between the skin and flesh of the chicken, which makes the most satisfying, buttery chicken ever, and also crisps the skin. The rest of the herbed butter goes into the savory croutons, which become rich and flavorful.

The croutons are stuffed into the chicken&rsquos cavity before roasting, like a Thanksgiving turkey, so they can absorb the juice of the chicken as it cooks.

My final favorite way to make chicken is specifically a recipe for wings. That is, I once made a recipe for the whole chicken that was enjoyable enough &mdash but the wings were amazing. So now I use the recipe for wings only.

It is a simple application of flavors that go well together. Maple syrup goes with bourbon, and bourbon goes with chicken. And because sweet foods often benefit from a little heat, I throw in some crushed red pepper just to awaken the flavors even more.

Buffalo wings have their place, but to my taste buds, maple syrup, bourbon and a little heat are the ultimate expression of chicken wings.

Crispy-Skin Chicken with Pan Sauce

Crispy-skin method by Jacques Pepin pan sauce recipe by Daniel Neman yields 2 servings

4 small chicken thighs or 2 large thighs

1/2 cup dry white wine, see note

1/2 cup chicken broth, see note

3 sprigs basil, thyme or tarragon, or 2 sprigs rosemary

Note: If you don&rsquot want to use wine, use 1 cup chicken broth.

With a sharp knife, cut fairly deeply along both sides of the bone on the back of the thighs. Season chicken with salt and pepper and place skin-side down on an unheated skillet.

Place skillet on stove and turn heat to medium-high. Cook a few minutes until you see rendered fat emerge from under the meat. Cover and cook until meat is done, 20 to 30 more minutes, depending on the size of the thighs (cut into meat to check it is done when meat at thickest point is no longer pink).

Remove chicken and keep warm. Pour out fat from skillet. Place skillet back over high heat and add wine, if using, broth and herbs. With a wooden spoon, stir up all the brown bits on the bottom. Simmer until liquid is reduced by half or more. Remove pan from heat, add butter, and swirl butter around until it is melted and incorporated into sauce.

When serving, place chicken on plate and spoon sauce around it, to keep the skin crispy.

Adapted from &ldquoThe Chicken Bible&rdquo by America&rsquos Test Chicken yields 4 to 6 servings

1 tablespoon grated fresh ginger

3/4 teaspoon granulated sugar

1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut crosswise into 1- to 1 1/2-inch strips, see notes

1 quart peanut or vegetable oil, for frying

Note: Do not use chicken breasts, which will dry out during the frying.

Combine soy sauce, sake, ginger, garlic, sugar and salt in medium bowl. Add chicken and toss to combine. Let sit at room temperature for 30 minutes. While chicken is marinating, line a rimmed baking sheet with parchment paper. Set wire rack in second rimmed baking sheet and line rack with triple layer of paper towels. Place cornstarch in wide bowl.

Lift chicken from marinade, 1 piece at a time, allowing excess marinade to drip back into bowl but leaving any garlic or ginger bits on chicken. Coat chicken with cornstarch, shake off excess and place on parchment-lined sheet. Reserve marinade.

Add oil to large Dutch oven until it measures about 3/4 inch deep and heat over medium-high heat to 375 degrees. While oil heats, check chicken pieces for white patches of dry cornstarch. Dip back of spoon in reserved marinade and gently press onto dry spots to lightly moisten.

Using tongs, add half of chicken, 1 piece at a time, to oil in single layer. Cook, adjusting burner if necessary, to maintain oil temperature between 300 and 325 degrees, until chicken is golden brown and crispy, 4 to 5 minutes. Using spider skimmer or slotted spoon, transfer chicken to paper towel-lined rack. Return oil to 325 degrees and repeat with remaining chicken. Serve with lemon wedges (the lemon adds an important flavor note).

For even better results, fry a second time at least 1 or 2 hours, and as long as 24 hours, after frying the first time. Keep refrigerated before frying a second time.

Maple-Bourbon Chicken Wings

Adapted from &ldquoSalt Sugar Smoke&rdquo by Diana Henry yields 4 to 6 servings

1/4 cup dark brown sugar, firmly packed

1/2 teaspoon crushed red pepper or cayenne pepper, or to taste, optional

Preheat oven to 400 degrees.

In a small saucepan, mix together maple syrup, bourbon, brown sugar and pepper, if using. Bring to a boil, reduce the heat and simmer until it reaches the thickness of a syrup. You will have about 1 cup of liquid. Allow to cool and thicken.

Season wings with salt and pepper. Spread on a baking sheet in a single layer. Roast for 20 minutes. Flip and roast 15 more minutes. Place wings in a bowl and toss with maple-bourbon mixture.

Spread coated wings back on baking sheet and cook until done (internal temperature of 165 degrees), 10 to 20 minutes, depending on size of wings. If wings start to get too dark, cover with a sheet of aluminum foil.

Roast Chicken with Herbed Butter and Croutons

Recipe from &ldquoTasting Paris&rdquo by Clotilde Dusoulier yields 4 servings

4 tablespoons (1/2 stick) butter, slightly softened

1/2 cup chopped fresh herbs, such as flat-leaf parsley, chives, chervil, basil or cilantro

1 teaspoon table salt or fine sea salt

1/2 teaspoon dried garlic flakes

1 whole small chicken, about 31/2 pounds

1 2/3 cups cubed day-old bread

Note: The chicken can be buttered and stuffed up to a day in advance, wrapped in plastic wrap and refrigerated.

Preheat oven to 450 degrees.

In a medium bowl, mash together the butter, herbs, salt and garlic flakes.

Put the chicken breast-side up, neck end facing you, on a clean work surface. Slip a clean hand under the skin, starting at the base of the neck, and work your hand further in gently, lifting the skin over each breast and down over each thigh, without tearing. Once the skin is loosened, slip in two-thirds of the herbed butter (reserve the rest for the croutons), pushing it under the skin to coat the breasts and thighs evenly.

Add the bread cubes to the remaining herbed butter and stir to coat. Stuff the buttered cubes inside the cavity, and tie the chicken with kitchen string around the drumstick ends and wings to hold its shape. Put the chicken breast-side up in a baking pan, preferably on a rack. Roast for 20 minutes.

Loosen the chicken gently from the rack or the bottom of the pan. Flip to expose the back and baste with the juices. Roast for 20 minutes more. Loosen and flip so the breast faces up again, baste with the juices and roast until the skin is golden brown and crackly, a final 20 minutes (longer if the chicken is more than 31/2 pounds). A meat thermometer inserted into the thickest part of the thigh should register 165 degrees. Remove from the oven, cover with foil and let rest 10 to 15 minutes.

Carve the chicken and serve with the croutons and cooking juices.

Rao&rsquos Famous Lemon Chicken

Recipe from &ldquoRao&rsquos Cookbook&rdquo by Frank Pellegrino yields 6 to 8 servings

1 tablespoon red wine vinegar

1 1/2 teaspoons minced garlic

1/2 teaspoon dried oregano

2 (3 to 3 1/2 pound) chickens, halved

Preheat oven to 425 degrees. Place racks in top and bottom thirds of oven.

Whisk together lemon juice, olive oil, vinegar, garlic, oregano, salt and pepper. Cover and refrigerate if not using within several hours. Whisk or shake vigorously before using.

Season chicken halves with salt and pepper, place on 2 baking sheets and roast 30 minutes, turning once. Cook longer if using larger chickens.

Remove chicken from oven and preheat broiler. With a very sharp knife, cut each half into 6 pieces (leg, thigh, wing, 3 small breast pieces). Pour sauce over chicken and toss to coat well. If necessary, divide sauce in half and do this in 2 batches.

Broil 1 pan of chicken for 3 minutes. Turn each piece and broil for an additional minute. Keep that chicken warm while repeating with the other pan.

Place chicken on serving platter or individual plates. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour sauce over chicken and serve with lots of crusty bread to absorb the sauce.


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