Sunday, July 01, 2007

Chicken with Black Pepper-Maple Sauce

If you're like me, you probably wish you could put maple syrup on everything. However, you probably also recognize that you'd get some weird looks if you hauled out the syrup bottle to use on grilled chicken...

Epicurious to the rescue! I took a stab at the Chicken with Black Pepper-Maple Sauce tonight, and it's absolutely a winner. The sauce is sweet from the syrup, spicy from the cracked pepper, tart from the vinegar--an excellent "grown-up" way to put syrup on one's dinner. :)

Chicken with Black Pepper-Maple Sauce

I did a few things differently than the recipe says. First off, I didn't feel like spatchcocking a chicken, so I grilled some boneless skinless breasts instead. Since I grilled these, I didn't have a pan that needed to be deglazed, so I just added the vinegar directly to the syrup mixture and let it reduce for another 10 minutes. It was a thin sauce; I probably could have reduced it further, but with all the sugar from the syrup, I didn't want to risk scorching it.


JJ said...

I can honestly say that this is the first time I have ever heard of "spatchcocking". I'll have to look that one up:-)

James Diggs said...

Ok, I just stumbled across your blog; I am not a big fan of cooking but I am very partial to eating. I must say the thought of syrup on chicken doesn’t sound great, but the sauce you are describing does sound good. I’ll have to try it.