this is what Im making for lunch. Ill use boneless skinless chicken thighs and sirracha instead of chili powder. Ill probably use only a tiny bit of sirracha cuz I cant take the heat like I used to. I tsp (or so) sirracha to 2 tbsp maple syrup 1 tbsp water and a pinch of salt.
this is the original post
http://whenthedinnerbellrings.blogspot.ca/2011/06/super-easy-way-to-getting-meals-ready.html
Okay this is after lunch now and here's the review-
I think the water makes this watery (go figure!) Next time I will double the sauce without the water and marinate the chicken over night in half the sauce then baste the chicken while cooking with the other half. I found the chicken very plain and I think marinating it will infuse more flavour. The sauce itself was spicy and yummy but watered down.
CHILI MAPLE GLAZED "DUMP" CHICKEN
1 1/2 Pounds Chicken Pieces -- (4 to 6)
2 tablespoon water
1 teaspoon salt
1 1/2 tablespoon maple syrup
1 tablespoon chili powder
For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).
Per serving: 184 Calories (kcal); 12g Total Fat; (58% calories from fat); 15g Protein; 4g Carbohydrate; 70mg Cholesterol; 423mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
