This recipe was so simple on a weeknight. I used chicken breasts, but you could easily use chicken thighs for more flavor. These would also be great cut up, skewered and grilled for an easy summertime dinner!
INGREDIENTS
1/2 cup of olive oil
2 Tablespoons of Maple Syrup (the real stuff)
2 Tablespoons Balsamic Vinegar
2 teaspoons dijon mustard
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 pounds chicken breasts or thighs, boneless, skinless
DIRECTIONS
Mix everything together except the chicken. Divide the sauce in half, place half of the sauce in a Ziploc bag and add the chicken. Let marinate for a couple of hours. Save second half of the sauce to use as a dipping sauce or glaze when the chicken is done cooking. When you are ready to bake, remove chicken from marinade and place in a baking dish. Discard the liquid that you used to marinade the chicken. I baked my chicken at 350 degrees for 35 minutes. Depending on the size of your chicken cooking times may vary, cook chicken all the way through with NO pink!
Glaze the chicken with the second portion of your reserved sauce.
Enjoy!
This recipe can be found at www.lovelylittlekitchen.com
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