Grilled Maple-Glazed Chicken

Oxmoor House
Use pure maple syrup, not pancake syrup, for this rich marinade.
4 servings


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2 skinned, bone-in chicken breast halves (about 1 pound)
2 skinned chicken thighs (about 1/2 pound)
2 skinned chicken drumsticks (about 1/2 pound)
1 cup maple syrup
1/3 cup bourbon
1/3 cup orange juice
2 tablespoons minced fresh sage
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/8 teaspoon ground red pepper
3 garlic cloves, crushed
Cooking spray


Combine all ingredients except cooking spray in a large heavy-duty, zip-top plastic bag; seal bag, and marinate in refrigerator at least 8 hours, turning bag occasionally.

Remove chicken from bag, reserving marinade. Place marinade in a saucepan. Bring to a boil; remove from heat. Coat grill rack with cooking spray; place chicken on rack over medium-hot coals (350° to 400°). Grill 6 to 8 minutes on each side or until done, basting frequently with reserved marinade.

Created date

March 2010

Nutritional Information

Calories 290
Fat 5.5 g
Satfat 1.4 g
Protein 25.5 g
Carbohydrate 34 g
Cholesterol 74 mg
Iron 1.6 mg
Sodium 221 mg
Caloriesfromfat 17 %
Fiber 0.1 g
Calcium 46 mg