Maple & Apple Cider Vinegar Glazed Chicken

April 23, 2013
0 Stars
Author Notes

This is a sweet and spicy glazed chicken recipe, that is ritch and savory. The spice plays nicely off the sweetness of the syrup and the the tang from the vinegar. It is inspired by but modified from a "Malt Vinegar Glazed Chicken" in the September 2012 issue of BonAppetit Magazine - from Avec in Chicago. —Cassandra Hoagland

  • Serves 5 to 6
  • Maple Cider Vinegar Glaze
  • 3/4 cup apple cider vinegar
  • 1/2 cup real maple syrup
  • 2 tablespoons dark molasses
  • 1 tablespoon red pepper flakes
  • 3 sprigs fresh Rosemary
  • 1 red chili - sliced into very thin strips
  • 1 green chili - sliced into very thin strips
  • 1 tablespoon coarsely ground pepper
  • 1 piece fresh ginger - peeled and roughly chopped
  • Chicken
  • 4 large, boneless, skinless chicken breasts
  • 1/3 cup dark brown sugar
  • 1/4 cup Kosher salt
  • 1/4 cup apple cider vinegar
  • 4 sprigs fresh Thyme
  • 2 pieces Bay leaves
  • 1 tablespoon ground pepper
  • 2 tablespoons olive oil
  • 1 cup cornmeal
  • 3 cups water
In This Recipe
  1. Maple Cider Vinegar Glaze
  2. In a small saucepan, add vinegar, syrup, and molasses. Whisk.
  3. Add in pepper flakes, Rosemary, chillies, pepper, and ginger. Whisk.
  4. Bring mixture to a rolling boil. Reduce heat.
  5. Simmer until reduced to about 1/2 cup.
  6. Strain and set aside. Save strainings.
  1. Chicken
  2. In a large pot, stir together sugar, salt, vinegar, thyme, and water until sugar dissolves.
  3. Place sauce in a large bowl. Add 2 cups cold water.
  4. Cut each breast in 1/2.
  5. Add chicken to sauce mixture.
  6. Marinate 2-3 hours. (Overnight is even better!)
  7. Pre-heat over to Bake and 400. Line a baking sheet with foil.
  8. Drain chicken but do not rinse.
  9. Salt and pepper to taste.
  10. Dredge chicken in cornmeal.
  11. Heat oil in a lage skillet and sear each piece of chicken on both sides.
  12. Place on baking sheet.
  13. Baste top with glaze and lightly add glaze strainings if desired.
  14. Roast about 6 minutes. Flip over.
  15. Baste fresh side with glaze and add strainings if desired.
  16. Roast another 6 minutes.
  17. Add remaining glaze and strainings and roast another 2-3 minutes.
  18. Let rest several minutes before serving with rice and fresh vegetable side.

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2 Reviews

Chris C. April 23, 2013
This sounds YUMMY!!! I will be making this soon!!!
Edie L. April 23, 2013
Looks delicious!