Maple Mustard Glazed Chicken
1/2 cup maple syrup
1/3 cup apple cider vinegar
1/4 cup water
3 Tbsp Dijon mustard
1/2 tsp salt
1 Tbsp vegetable oil
2 lb skinless, boneless chicken breast
In a small saucepan combine maple syrup, vinegar, water, mustard, and salt. Bring to a boil, immediately reduce to a simmer, and cook for 15 minutes. Remove from heat and whisk in the oil. Cool to room temperature. Cut the chicken into pieces weighing about 4 ounces each. Put them in a shallow dish or sealable plastic bag and coat with enough sauce to cover. Let the chicken marinate for 30 minutes to 2 hours. Turn several times. Preheat and prepare the grill. Grill the chicken for 4 minutes, then brush with the marinade, turn, and continue to cook until done, about 5 to 8 minutes longer. Although the grill marks look and taste wonderful, this recipe can also be broiled. Cover a baking sheet with foil and cook the chicken on it, about 6 inches from the heat source, basting and turning once. Serves 8.
Source: 1,000 Lowfat Recipes by Terry Blonder Golson
Submitted by Tae Bo Master
Low-Fat Dishes
Poultry Dishes
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