Maple Chicken

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  • 2 table spoons of pure maple syrup
  • 1 table spoon reduced sodium soy sauce
  • 2 teaspoons of lemon juice
  • 1 clove of garlic minced
  • 1 teaspoon of fresh ginger minced
  • ¼ teaspoon freshly ground pepper
  • 2 boneless and skinless Crysbro chicken breasts, trimmed and tenders removed


  1. Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small dish. Add chicken and turn to cover and coat with the marinade; cover and refrigerate for 2 hours
  2. Spray oil to a cooking pan and heat over medium heat. Remove the chicken from the marinade (make sure to reserve the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 3 to 5 minutes per side.
  3. Pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until the marinade is reduced by about half for about 4-5 minutes. Baste the chicken with the reduced sauce and serve.
Nethmi Rodrigo

Nethmi Rodrigo

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