Best 7 Sweet Maple Chicken Recipes

MAPLE GLAZED CHICKEN WITH SWEET POTATOES

Steps:

• Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes, and set aside.
• Sprinkle chicken tenders with steak seasoning; heat the oil in a large skillet over medium heat, and cook the chicken tenders until the meat is lightly browned and no longer pink inside, 5 to 8 minutes per side. Remove the chicken, and set aside. Stir the maple syrup into the skillet, scraping up and dissolving any browned flavor bits from the skillet. Bring to a boil, simmer for 2 minutes, and stir in the green onions.
• To serve, place the mashed sweet potatoes onto a serving platter, top with the chicken tenders, and pour the maple sauce over the chicken.

MAPLE BBQ CHICKEN AND SWEET POTATO WAFFLES

Steps:

• Pour enough oil into a large Dutch oven to come about one-third of the way up the sides (it should be deep enough to cover the wings) and heat to 350 degrees F. Preheat the oven to 200 degrees F. Line 2 rimmed baking sheets with a wire rack.
• Rinse the chicken wings (the water is going to help the flour stick) and place on one of the prepared baking sheets. Season both sides with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place the flour and House Seasoning in a large paper bag and shake to combine. Add the chicken wings, 2 at a time, shaking well to coat. Return the coated wings to the same baking sheet.
• Fry the wings in batches until golden brown and the internal temperature reaches 165 degrees F, 4 to 6 minutes per side. Transfer to the other prepared baking sheet.
• To serve, toss the wings with the Maple BBQ Sauce. Place two wings on each Sweet Potato Waffle. Top with jalapeno slices, if desired, drizzle with maple syrup and serve warm.
• Preheat a Belgian waffle iron.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl.
• In a large bowl, whisk together the buttermilk, sweet potato, melted butter, sugar, and eggs. Add the dry ingredients to the wet ingredients and stir until well combined.
• Add a heaping cup of waffle batter to the preheated waffle iron and cook until the outsides of the waffle are lightly browned and cooked through, about 4 minutes, depending on your waffle iron. Remove the waffle and repeat with the remaining batter.
• Stir together the tomato sauce, maple syrup, brown sugar, ketchup, soy sauce, vinegar, Worcestershire sauce, garlic powder and onion powder in a medium saucepan. Bring to a boil over high heat, reduce the heat to low and simmer, stirring occasionally, for 20 to 30 minutes. If the sauce becomes too thick, add up to 1/4 cup water. Season with salt and pepper. Use on poultry, pork, beef or seafood. The sauce will keep, tightly covered in the refrigerator, for up to 2 weeks.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

MAPLE-ORANGE CHICKEN WITH ACORN SQUASH AND SWEET POTATOES

Steps:

• Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker. In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Serve 4 of the chicken breast halves with squash and potatoes on the side and extra sauce spooned over top (reserve remaining chicken for pizza). Top with parsley and rosemary just before serving.

MAPLE-ROASTED CHICKEN W/ SWEET POTATO PUREE

Steps:

• In a bowl whisk together the vinegar and the salt, add the oil in a stream, whisking, and whisk the marinade until it emulsifies. Divide the chicken pieces between 2 large bowls, pour the marinade over, cover and let the chicken marinate overnight in the refrigerator. Preheat oven to 400 degrees. Arrange chicken pieces in one layer, skin side up, on a large baking pan that has been lined with stick-release foil for 20 to 25 minutes, taking chicken breast out when just opaque. Continue roasting until the thighs exude clear yellow juices with no trace of pink when pierced. Brush with maple barbecue sauce during the last 10 minutes. Serve chicken with the remaining sauce. Maple barbecue sauce: In a large heavy saucepan combine the onions, the oil, the Worcestershire sauce, the mustard, the ketchup, the broth, the vinegar, and the syrup, bring the mixture to a boil, and simmer it, stirring occasionally, for 50 minutes, or until it is reduced to about 3 1/3 cups. The sauce may be made 1 week in advance and kept covered and chilled. Makes about 3 1/3 cups. Sweet potato puree with apples and lime: Peel the sweet potatoes, cut into 1-inch pieces and cover with lightly salted water. Bring to a boil and cook for 10 to 12 minutes, or until very tender. Meanwhile, in a large skillet cook the onion, apples and lime zest with salt and pepper to taste in the butter over moderate heat, stirring, for 5 to 10 minutes, or until the apples are very tender. Drain the sweet potatoes well,transfer to a food processor and purée them with the apple mixture until mixture is smooth. With the motor running add the crème fraîche or sour cream, lime juice, the nutmeg, salt and pepper to taste and enough hot water to thin the puree until a mashed potato consistency.

SWEET MAPLE CHICKEN

Steps:

• If using quarters par boil in water for 10 minutes.
• Slash skin on chicken 2-3 times and place in glass baking dish, do not use metal.
• Mix all other ingredients in bowl and pour over chicken in the pan.
• Toss to coat and refrigerate for up to 1 hour.
• Cook chicken over hot grill for 20 minutes, basting with the marinade, turn often so as not to burn.

MAPLE-GLAZED CHICKEN WITH SWEET POTATOES

Steps:

• 1. Prepare sweet potatoes in microwave oven according to package directions. 2. Meanwhile, lightly coat chicken with steak seasoning. Heat butter in large skillet over medium-high heat; add chicken. Cook 5 to 6 minutes until no longer pink (170 degrees F), turning once halfway through cooking. Remove from skillet; cover and keep warm. Stir maple syrup into hot skillet; cook 2 minutes. Stir in green onions. 3. Divide chicken and potatoes among 4 plates. Drizzle with maple syrup mixture. Serves 4. Nutrition Facts * Calories384, * Total Fat (g)7, * Saturated Fat (g)4, * Monounsaturated Fat (g)2, * Polyunsaturated Fat (g)1, * Cholesterol (mg)81, * Sodium (mg)505, * Carbohydrate (g)50, * Total Sugar (g)23, * Fiber (g)6, * Protein (g)30, * Vitamin C (DV%)61, * Calcium (DV%)10, * Iron (DV%)13, * Percent Daily Values are based on a 2,000 calorie diet

MAPLE-ROASTED CHICKEN WITH SWEET POTATOES

Steps:

• Heat oven to 400. Rinse the chicken and pat it dry. Arrange the chicken, onion and sweet potatoes in a 9 x 13 inch baking dish. Drizzle with oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle wit the maple syrup and top with the sprigs of thyme. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.