Maple Glazed Chicken Breasts

Maple Glazed Chicken Breasts
Cycle 2

• 2 tablespoons agave nectar
• 1 teaspoon maple extract
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon fresh-squeezed lemon juice (approximately juice of 1 lemon)
• 1 clove garlic, minced
• 1 teaspoon minced fresh ginger
• 1/4 teaspoon freshly ground pepper
• 2 boneless, skinless chicken breasts

In a large resealable plastic bag, combine agave nectar, maple extract, soy sauce, lemon juice, garlic, ginger, and pepper. Place the chicken breasts in the bag and turn to coat with the marinade. Seal the bag and refrigerate chicken for 2 hours, turning several times.

Oven: Preheat oven to 375 degrees F. Remove chicken from the marinade (reserving the marinade), and place on a baking pan; cook approximately 20 to 30 minutes, to 165 degrees F

Barbecue: Preheat barbecue grill. Remove chicken from the marinade (reserving the marinade), and place chicken onto hot grill. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes to 165 degrees F.

Pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Let the mixture cook until it reduces by half, approximately 4 to 5 minutes; remove from heat. Pour the marinade over the tops of the cooked chicken before serving.

Makes 2 servings.

Thanks mbczr555!