- 3/4 cup maple syrup
- 1/2 cup white vinegar
- 3 tablespoons Worcestershire sauce
- 1 garlic clove
- 4 bone-in chicken breast halves (8 ounces each)
- In a blender, combine syrup, vinegar, Worcestershire sauce and garlic; process for 30 seconds. Reserve 1/3 cup for basting; cover and refrigerate. Place chicken in a large resealable plastic bag; pour remaining sauce over chicken. Seal bag and turn to coat; cover and refrigerate overnight.
- Drain and discard marinade. Grill, covered, over medium-low heat for 40 minutes or until juices run clear, turning and basting with reserved marinade during the last 10 minutes. Yield: 4 servings.
Originally published as Jim's Maple Barbecue in Country Chicken Cookbook 1995, p94
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed Aug. 16, 2013
"Pretty good however I thought it definitely needed salt added."