- 3 boneless skinless chicken breastssliced in half horizontally
- 1/4cup olive oil
- 2tablespoon butter
- 2teaspoons cornstarch
- 1/4cup water
- 1/2cup pure maple syrup(not the imitation breakfast kind)
- 1/4cup orange juice
- 1/4cup apricot preserves
- 2tablespoons balsamic vinegar
- 1tablespoon reduced sodium soy sauce
- 1tablespoon Dijon mustard
- 1 – 1 1/2teaspoons chipotle chili powder
- 1teaspoon garlic pwdr, onion pwdr, dried basil, salt
- 1/4teaspoon oregano
- 1/4teaspoon pepper
- 1teaspoon orange zest
Whisk together all of the Marinade/Glaze ingredients in a medium bowl. Add 1/4 cup to a large freezer bag along with chicken and 1/4 cup olive oil. Reserve the rest separately for your Glaze.
Mix together all of the Spices in a small bowl. Remove 1/2 teaspoon and add to Glaze. Add all remaining spices to Chicken Marinade. Marinate Chicken 2-6 hours
When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.
GRILL DIRECTIONS: Meanwhile, grease and preheat grill to medium heat, 375 to 450°F. Drain chicken from the marinade and pat dry.
Grill the chicken undisturbed for 3 to 4 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)
Meanwhile, whisk together reserved Glaze, 2 teaspoons cornstarch and 1/4 cup water together in a small sauce pan. Add 2 tablespoons butter and place covered saucepan on the grill (or stove), and bring to a simmer (this can be done after chicken is cooked if you don’t have room on your grill). Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice or over potatoes/vegetables.
STOVE TOP DIRECTIONS: Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, drain chicken from marinade, pat dry and add to skillet. Cook undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a plate and tent with foil.
Whisk together reserved Glaze, 2 teaspoons cornstarch and 1/4 cup water together in now empty skillet. Add 2 tablespoons butter and bring to a simmer, stirring occasionally until thickened. Brush cooked chicken with Glaze and serve any extra as a sauce for rice or over potatoes/vegetables.