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Maple Garlic Roasted Chicken


  • 8 x boneless, skinless chicken breasts

  • 1 1/2 cups B-Grade pure maple syrup

  • 1 heads garlic

  • 1/3 cup + 3 tbsp malt vinegar

  • salt and pepper


  • 1.

    Place chicken breasts in a shallow dish. Pour 1 cup maple syrup over chicken. Peel head of garlic and crush cloves under the flat-side of a knife and add all but 2 cloves to chicken. Add 1/3 cup malt vinegar and toss chicken to coat. Let marinate from 1 to 6 hours.

  • 2.

    Preheat oven to 375 F and grease a roasting pan (or line a baking tray with parchment paper). Place chicken breasts in roasting pan, shaking off excess syrup, and season. Roast uncovered for about 25 minutes, until an internal temperature of 180 F is reached. Let chicken rest 10 minutes.

  • 3.

    To serve, heat remaining 1/2 cup maple syrup, 3 tbsp malt vinegar and 2 cloves of garlic. Simmer for 3 minutes, then remove garlic and keep warm. Slice chicken breasts into 3 pieces, on an angle and plate. Spoon warm syrup over and serve.

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