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Maple-Glazed Chicken Breasts

October 17, 2009

Here’s an easy main dish that you can make ahead of time and grill up whenever you are ready to eat. Start marinating the chicken breasts in the afternoon for a quick meal later in the day. I love having grilled chicken on hand because it makes for great salad toppers and fast meals when I’m pressed on time. The sweetness from the marinade makes a great glaze over the grilled chicken, coating the meat perfectly and creating a nice crust on the outside. You can also toss in some chopped up vegetables into the same marinade and grill them at the same time. Lean chicken breasts are a great source of protein that help you stay satisfied without all the fat and carbs. I served this alongside some sauteed mustard greens.

2 servings


  • 3 tablespoons pure maple syrup
  • 1.5 tablespoon balsamic vinegar
  • 2 teaspoons lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon minced fresh ginger
  • 1/4 teaspoon freshly ground pepper
  • 2 boneless, skinless chicken breasts, (about 8 ounces)


  1. Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.
  2. Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook 3 to 5 minutes per side.
  3. Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.


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