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ingredients

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Recipe

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Assorted chicken pieces. I did 4 thighs and 8 wings, skin on

1 bottle of balsamic vinaigrette dressing. This is not the time for organic limited reserve. Just the cheapest bottle of balsamic vinaigrette you can find. I used Ken’s Steak House brand.

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Put the chicken into a dish, dump the balsamic vinaigrette dressing on it, coat well, refrigerate. I did mine for 4 hours – it worked great – but you can do it overnight if you prefer. Make sure to turn the chicken after a few hours.

When you are ready to cook, we’re going to preheat the oven to 375°F (190°C), fish the chicken pieces out of the marinade, arrange them in a pan, and bake them for 45 minutes. If your chicken pieces are bigger, like thighs and drumsticks together, increase the baking time until the thermometer inserted into the thickest part of the thigh reads 165°F (74°C.)

While the chicken is cooking, we’re going to make the glaze

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½ cup maple syrup. Dark varieties work best. You want to taste the maple. But any maple syrup will do

½ cup dijon mustard

2 garlic cloves, crushed or ½ tsp of garlic powder

1 Tbsp of apple cider vinegar

¼ tsp pinch of chili pepper (optional)

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We are going to mix everything together. I whisked mine.

When the chicken is done cooking for 45 minutes, we are going to remove it from the oven and liberally glaze it using a kitchen brush or just a teaspoon if you don’t have the brush handy. You want it good and coated. The flavor will be strong. Some people skip this altogether and just cook the marinated version. Some people skip the marinade and go directly with the glaze.

Once that’s done, the chicken goes back in the oven for about 7-10 minutes. Don’t worry, it will stay moist. You can keep baking it or you can broil it for crispness. If you are broiling it, broil in the middle of the oven, not directly under the broiler and keep checking it every 3-4 minutes, because it can burn.

And we are done. This chicken goes well with everything. Potatoes, white rice, brown rice, steamed or sauteed vegetables, etc. You can get fancy and do roasted potatoes and over-charred Brussel sprouts, or you can heat up a can of corn, and it usually pairs well.

If you want even stronger flavor, reserve some glaze and serve it as a drizzling sauce. Refrigerate the leftovers. The good thing is that next day, this chicken still tastes delicious, so you can reheat it and reasonably get a couple of dinners out of it. We did a baked potato dinner the first night, mostly wings, and the next day I cut off the meat from the thighs, quickly stir-fried it with some mushrooms, sprinkled it with sesame seeds, and served it over rice. It didn’t need additional sauce.

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