Spiced Chicken with Maple Butter Glaze
This scrumptious chicken, adapted from a Weight Watchers recipe, has received raves from subscribers when I have run it in previous newsletters. It cooks so quickly because of the high heat and the chicken’s proximity to the oven’s heating element.
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1 1/2 tsp. paprika
- 1 tsp. salt
- 3/4 tsp. cinnamon
- 3/4 tsp. ground cumin or use chili powder
- 1 whole chicken cut up, (purchase it already cut up for greater ease)
- 3 Tbsp. pure maple syrup
- 1 1/2 Tbsp. butter or margarine
- 1 1/2 Tbsp. Dijon mustard
Ingredients
|
Instructions
- Preheat the oven to 500 degrees. Line a baking sheet with aluminum foil and spray the foil with nonstick cooking spray. In a small bowl, combine the four dry spices.
- Place the chicken pieces skin side up on the baking sheet. Sprinkle and rub the spice mixture evenly over the chicken (leave the drumsticks without spices for picky eaters). Position the sheet in the upper third of the oven, about 4 inches from the heating element, and bake it, without turning it, for 15 minutes.
- Meanwhile, in a small saucepan combine the maple syrup, butter, and mustard. Stir it over low heat until the butter melts. Remove it from the heat.
- After the chicken has baked for 15 minutes, remove it from the oven and brush it with the maple glaze and bake it for 5 more minutes. Brush the chicken with the glaze again and bake it 5 minutes more. Remove it from the oven and serve it.
Recipe Notes
Do Ahead or Delegate: Combine the dry spices.
Scramble Flavor Booster: Substitute 1/4 tsp. of the paprika with cayenne pepper.
Tip: In comparison to honey, maple syrup has fewer calories and a higher concentration of minerals. It’s a great source of manganese and zinc.
Nutritional Information per serving (% based upon daily values):
Calories 310, Total Fat 16g, 24%, Saturated Fat 5g, 26%, Cholesterol 105 mg, 34%, Sodium 360 mg, 15%, Total Carbohydrate 7g, 2%, Dietary Fiber 0g, 0%, Protein 33g, Sugar 6g
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