Chipotle Maple Chicken

Ingredients

3 boneless skinless chicken breasts (sliced in half horizontally)

1/4 C. olive oil

2 tbsp. butter

2 tsp. cornstarch

1/4 C. water

Marinade/Glaze:

1/2 C. pure maple syrup (not imitation syrup)

1/4 C. orange juice

1/4 C. apricot preserves

2 tbsp. balsamic vinegar

1 tbsp. reduced sodium soy sauce

1 tbsp. Dijon mustard

Spices:

1-1 1/2 tsp chipotle chili powder

1 tsp. garlic powder, onion powder, dried basil, salt

1/4 tsp. oregano

1/4 tsp. pepper

1 tsp. orange zest

Directions

1) 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.

2) 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.

3) When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.

4) GRILL DIRECTIONS: Meanwhile, grease and preheat grill to medium heat, 375 to 450 degrees. Drain chicken from the marinade and pat dry.

5) Grill the chicken undisturbed for 3 to 4 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees when chicken is done.)

6) Meanwhile, whisk together reserved glaze, 2 tsp 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.

7) 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.

8) 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/vegetable.

Prep: 10 minutes

Cook: 10 minutes

Serves: 4-6

Tip: Use 1 teaspoon chipotle chili powder unless you know you love heat, then increase to  1 1/2 teaspoons.