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Maple-Mustard Glazed Chicken

Maple-Mustard Glazed Chicken
  • Prep 10 min
  • Total 1 hr 5 min
  • Servings 4
Maple, Dijon and chives turn ordinary chicken into extraordinary grilled chicken.
Updated August 17, 2010

Ingredients

  • 3/4 cup maple-flavored syrup
  • 1/2 cup Dijon mustard
  • 2 tablespoons chopped fresh chives
  • 1 cut-up whole chicken (3 to 3 1/2 lb)
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon coarse ground black pepper

Steps

  • 1
    Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, mustard and chives.
  • 2
    Sprinkle both sides of chicken pieces with seasoned salt and pepper. Cover and grill chicken over medium heat, skin sides up, 15 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning occasionally and brushing 2 or 3 times with mustard mixture, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
  • 3
    Heat remaining mustard mixture to boiling; boil 1 minute. Serve sauce with chicken.

  • If you have real maple syrup, use it instead of the maple-flavored syrup.
  • Feeding a large crowd? Just double the recipe.
  • Brushing with the sauce during the last part of the cooking time keeps it from burning. Remember this any time you have a sauce with sugar in it.
  • Coleslaw, baked beans, buttermilk biscuits and strawberry shortcake are perfect accompaniments to this tasty chicken. Don't forget the lemonade!

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
200
Total Fat
22g
33%
Saturated Fat
6g
28%
Trans Fat
1/2g
Cholesterol
130mg
43%
Sodium
1280mg
53%
Potassium
400mg
11%
Total Carbohydrate
50g
17%
Dietary Fiber
0g
0%
Sugars
23g
Protein
41g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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