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Maple-Bourbon Glaze (for grilled chicken)


Yields about 2/3 cup; enough for 1 chicken.

  • by from Fine Cooking
    Issue 52

Brush this glaze on the chicken during the last 10 minutes of cooking. Coat one side, cook for 5 minutes, flip, brush the other side, cook another 5 minutes, and flip once more to heat the glaze. You can use any classic barbecue sauce the same way.

  • 2/3 cup fresh orange juice
  • 1/3 cup pure maple syrup, preferably grade B
  • 2 Tbs. bourbon
  • 2 Tbs. light brown sugar
  • 1 Tbs. Dijon mustard
  • 2 Tbs. soy sauce
  • Pinch cayenne

Combine the ingredients in a small saucepan over medium heat, whisking to combine. Bring to a simmer and cook, stirring occasionally, until thickened and reduced by about one-third, about 10 minutes. Let cool.

This glaze can be made ahead and kept refrigerated for days.

nutrition information (per serving):
Size : per Tbs, Calories (kcal): 50, Fat (kcal): 0, Fat Calories (g): 0, Saturated Fat (g): 0, Protein (g): 0, Monounsaturated Fat (g): 0, Carbohydrates (mg): 11, Polyunsaturated Fat (mg): 0, Sodium (g): 210, Cholesterol (g): 0, Fiber (g): 0,

Agree with the previous viewer it does take 1/2 hour to reduce at least. But, my company thought it was worth the wait. I made some chicken legs with this sauce and some with the Chipotle lime sauce and all of the chicken with the Maple-Bourbon Glaze disappeared. I love the Chipotle lime sauce too! I did brine the chicken before putting the sauce on. Definitely will do this recipe again!

This is a tasty and easy to make. It's also good on salmon, but it takes about 1/2 hour got the sauce to reduce to a glaze.

I used this glaze for a Christmas ham and it was wonderful, everyone loved it. We had a 7 pound ham and there was plenty of glaze with some left over.

Yum yum!! My family asked how soon will I be cooking it again? A big thumbs up.

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