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Sunday, February 7, 2010

Raspberry and Maple Syrup Glazed Chicken

I got the idea to use raspberry preserves as a marinade when I saw another recipe that used apricot jam as part of a marinade for chicken. I started thinking about possible preserves and remembered that I had a quarter of a jar of raspberry preserves left in the fridge and I decided to try using that as a marinade for chicken. The raspberry flavour did not come through as well as I had hoped and I could only taste hints of it in the chicken. I'm not sure if the raspberry flavour would be more pronounced if I had marinated it overnight, so I would suggest trying that. The marinade resulted in a sweet and sticky glaze over the chicken that was delish but again was not necessarily different from a honey glaze since the predominant flavour was sweet rather than having a distinct raspberry flavour. The maple syrup added a nice depth to the marinade and was complemented well by the fish sauce. Overall quite good but just not as raspberry-ish as I had hoped.




The raspberry preserves lent a beautiful red colour to the chicken

Raspberry and Maple Syrup Glazed Chicken

Ingredients
1lb chicken drumsticks, wings or thighs

Marinade
3 tablespoons raspberry preserves/jam
2 tablespoons maple syrup
1 teaspoon soy sauce
2 teaspoons fish sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon hoisin sauce
1 tablespoon mirin
2 tablespoons sriracha chili garlic sauce

Directions
1. Mix marinade ingredients together in a large bowl and taste. Adjust if necessary, adding more mirin for sweetness or fish sauce for saltiness.
2. Wash chicken and pat dry. Make slits in chicken to allow marinade to penetrate.
3. Add chicken to marinade and mix together thoroughly. Marinate overnight or at least 5 hours.
4. Heat oven to 350 degrees and place chicken on baking sheet covered with foil. Bake for 30-40 minutes until chicken is cooked through. Throughout the baking process, brush chicken with marinade every 10 minutes. After 20 minutes, brush chicken with honey or maple syrup instead and baste every 10 minutes. Chicken is done when juices run clear and flesh is no longer pink.




1 comment:

  1. Another great recipe! Going to make it this weekend! Thanks. PS. Hope your blog is still active. Frank

    ReplyDelete