A mixture of pineapple juice, maple syrup, and soy sauce seasoned with ginger and cayenne makes a simple basting sauce but with complex flavors. If you can find grade B maple syrup (often available at farmers’ markets), by all means, use it here. Grade B syrup, produced from late-season sap, is dark in color and intensely flavored.
Timing alert: The chicken marinates for at least 2 hours.
- ¼ cup pineapple juice
- 3 tablespoons maple syrup
- 2 tablespoons reduced-sodium soy sauce
- 3 cloves garlic, minced
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 pound skinless, boneless chicken thighs
1. In a shallow nonaluminum pan, stir together the pineapple juice, maple syrup, soy sauce, garlic, ginger, salt, and cayenne. Add the chicken, cover, and marinate in the refrigerator for at least 2 hours or up to overnight.
2. Preheat the broiler. Line the broiler pan with foil for easy cleanup. Lift the chicken from the marinade and broil 4 to 6 inches from the heat for 3 minutes.
3. Brush with half the marinade remaining in the pan and broil for 3 minutes.
4. Turn the chicken over, brush with the remaining marinade, and broil until the chicken is just cooked through, about 4 minutes. When cool enough to handle, thinly slice.
Makes 4 servings.
Nutrition per serving: 220 calories, 9g total fat (2g saturated), 0g dietary fiber, 14g carbohydrate, 21g protein, 630mg sodium.
A good source of: niacin, selenium, vitamin B6, zinc.
Also see 10 Fantastic Chicken Dishes.