Ang's Balsamic Maple Chicken Recipe -
Ang's Balsamic Maple Chicken Recipe
  • READY IN 20 mins

Ang's Balsamic Maple Chicken

Recipe by  

"Balsamic maple chicken."

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Whisk maple syrup, balsamic vinegar, garlic powder, cayenne pepper, white pepper, nutmeg, and chipotle pepper together in a small bowl until rub is smooth. Coat chicken on all sides with rub.
  2. Heat olive oil in a large skillet over medium-high heat. Cook chicken in hot oil until no longer pink in the center and juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Reviews More Reviews

Jan 24, 2015

We all agreed this one has potential, but thought it needed to marinate in the balsamic / maple syrup and that the sauce should be doubled. I liked this for a quick and easy lunch and would definitely use it again, I'd just play with the spices and allow time for it to marinate next time.

Apr 20, 2015

A keeper with a little work. I had two huge chicken breasts so I added some to this recipe - a little soy squce, hawaiian marinade, spice brown mustard, and honey to stretch it out and add more kick. I also sliced up the chicken breasts in about 1 inch strips to cook them faster.I am not a huge fan of balsamic vinegar so I wanted to mellow that flavor out some. It turned out great! We served it with mashed potatoes amd vegetables, but it would be great with rice or pasta too. Especially if you stretch the sauce.


3 Ratings

Jun 03, 2015

So good. I made it with 2 chicken legs in my toaster oven at 350*F and it was done and delish in less then 20 min.


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  • Calories
  • 216 kcal
  • 11%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 24.6 g
  • 49%
  • Sodium
  • 60 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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