Gingery Maple Glazed Chicken

"I can't remember where I got this recipe, but it sure is good!"
photo by JustJanS photo by JustJanS
photo by JustJanS
Ready In:
1hr 45mins




  • Heat oven to 325*F.
  • Dredge chicken in flour.
  • Brown on all sides in hot oil.
  • Place in a 13X9 inch pan.
  • Whisk together remaining ingredients.
  • Pour over chicken.
  • Bake uncovered for 1 hour 15 minutes, turning every 15 minutes until tender.

Questions & Replies

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  1. This was fabulous I really enjoyed the simplicity of the recipe as well as the flavours that explode in your mouth. DH really enjoyed them as well though next time I think I might add some chilli in the recipe. Fantastic! Worth a try.
  2. I will refrain from giving this stars as I had a major problem with the recipe. I used skin-on drumsticks and they cooked beautifully and the sauce thickened nicely. I should have thought ahead and realized that the skin wouldn't crisp up. I don't enjoy eating the skin on chicken unless it is crispy, and by removing the skin I removed almost all of the glaze, and hence the flavour. Next time I will definitely use a skinless cut of chicken.
  3. Loved it! I had to substitute a few ingredients and omitted the sherry but this is an amazing glaze. I used boneless skinless chicken thighs and it came out perfect! It was great served with Jasmine rice.
  4. I can't imagine anyone not liking this! We gave it high 5's after having it for dinner. What a great chicken dish and I am so happy to add it to my collection of favorites!
  5. This was enjoyed thoroughly by my whole family. No complaints at all! In fact we all agreed it was a new favorite that should be repeated the next time we have company. It was THAT good! Excellent combination of ingredients which yielded a dish to remember! Thanks for sharing!


  1. Excellent recipe. Used skinless chicken thighs amd used white vinegar instead of the cider vinegar and they turned out fantastic. I will be making this recipe frequently. Thanks Marie for a great recipe.



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