Maple-Mustard Glazed Chicken

From   1000 Lowfat Recipes by Terry Blonder Golson  1997


The marinade itself can stay for weeks, as long as it hasn't been in contact with raw chicken

Ingredients:
1/2 cup maple syrup
1/3 cup apple cider vinegar
1/4 cup water
3 Tbsp Dijon mustard
1/2 tsp Kosher salt
1 Tbsp vegetable oil
2 pounds skinless, boneless chicken breast

Directions:
1) In a small saucepan combine the maple syrup, vinegar, water, mustard and salt.  Bring to a boil, immediately reduce to a simmer, and cook for 15 minutes.  Remove from the heat and whisk in the oil.   Cool to room temperature

2) Cut the chicken into pieces weighing about 4 oz each.  Put them in a shallow dish or sealable plastic bag and coat with enough sauce to cover.  Let the chicken marinate for 30 minutes or up to 2 hours.  Turn several times.

3) Preheat and prepare the grill.  Grill the chicken for 4 minutes, then brush with the marinade, turn and continue to cook until done, about 5-8 minutes longer.  Although the dark grill marks look and taste wonderful, this recipe can also be broiled.  Cook the chicken about 6 inches from the heat source, basting and turning once.