- 3 boneless skinless chicken breasts, sliced in half horizontally (Will make 6 fillets.)
- 1/4 cup olive oil
- 2 tablespoons butter (I only used one.)
- 2 teaspoons cornstarch
- 1/4 cup water
Marinade/Glaze- 1/2 cup pure maple syrup (not the imitation breakfast kind)
- 1/4 cup orange juice
- 1/4 cup apricot preserves
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
Spices- 1 OR 1 1/2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1/4 teaspoon oregano
- 1/4 teaspoon pepper
- 1 teaspoon orange zest
Directions:
- Whisk together all of the Marinade/Glaze ingredients in a medium bowl. Take 1/4 of the Marinade/Glaze and place in Ziploc bag with chicken and 1/4 cup olive oil. Reserve the remaining Marinade/Glaze in the bowl for the glaze.
- Next, mix together all of the spices in a small bowl. Take 1/2 teaspoon of the spices and add to the glaze in the reserved medium bowl. Add the rest of the spices to the Ziploc bag with the chicken. Marinate chicken for 2-6 hours.
- When ready to cook, let the chicken sit at room temperature for 15-30 minutes. Preheat the grill to medium-high heat (400-425). Drain chicken from the marinade and pat dry. Grill the chicken for 3-4 minutes per side or until chicken is cooked through.
- Meanwhile, while grilling chicken, whisk together reserved glaze, 2 teaspoons cornstarch and 1/4 cup water together in a small sauce pan. Add butter, place covered saucepan on stove, and bring to a simmer. 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. (I served mine with rice pilaf and roasted Brussels. The glaze was awesome on both!!)
*www.carlsbadcravings.com