Maple and Rum Glazed Chicken is a dish that I made one evening out of necessity. I often order meat from a co cop and this particular evening, my cut up chicken had come completely defrosted. I needed to cook the chicken right away. Like many of you I work during the day, so I want a meal that is quick and easy to put together. In under and hour I had a new and delicious maple and rum glazed chicken.
This chicken is very easy to put together, if you don’t have a whole cut up chicken, you could use a package of leg quarters, and they would be equally as good, and often you can find leg quarters for sale, so I may try this with leg quarters next time I make this recipe. I am using rum with this recipe, specifically I am using Bacardi 151, but I think this would go well with a spiced rum, or even bourbon. If you do not drink alcohol, you could use chicken broth or apple cider, this recipe would work well with either.
Maple and Rum Glazed Chicken
Maple and Rum Glazed chicken is an easy dish to prepare for dinner, it can be put together in no time, and it practically cooks itself.
Ingredients
- 1 3 pounds cut up chicken
- 1 to 2 tablespoons grape seed oil
- 2 tablespoons butter
- salt and pepper
- 1/2 cup maple syrup
- 2 ounces rum
Instructions
Preheat oven to 425 degrees. Place chicken on a bar pan, and blot chicken dry with a paper towel. Blotting the chicken dry will help make the skin very crisp. Drizzle oil onto chicken and season chicken with salt and pepper. Spread softened butter on chicken spreading as evenly as you can. Bake chicken for 30 minutes. While chicken is baking prepare the glaze. In a small bowl combine maple syrup and rum and whisk together. Season maple syrup with additional salt and pepper. Remove chicken from oven, spoon the glaze over the chicken, and bake for an additional 15 minutes, or until the chicken is done. The chicken is done when the thighs can be pierced with a sharp knife, and the juices come out clear.
Print Recipe
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes. 
