This chicken is the BEST chicken I have EVER made- maybe even good enough to get me a publishing deal!You must try it immediately! To demonstrate how awesome it is I have compiled some comments from taste testers:
"Wow- you hit this out of the park!" (guess who it was who used the baseball reference)
"Is this chicken or is this heaven?"
"Give me moreeeeeeeeee"
"Mmmmm bnaokjhu akjdou" ( couldn't understand anything but the mmmm due to overstuffed mouth, or maybe my taste tester recently learned Icelandic, not sure)
I knew this chicken was a home run (yes, I am being influenced by the baseball fanatic I live with) when I was still eating it on Wednesday and loving it. I usually can't stand leftover chicken but this tasted like it was fresh, I think it even got better as time passed!
Get the point?Now go make it!
This idea behind this chicken was to combine what I put in my favorite salad dressing ie: balsamic vinegar, maple syrup, dijon mustard (among other things) and one of my favorite chicken dishes which is 40 clove of garlic chicken which has garlic, rosemary and balsamic vinegar. I let the chicken marinate for 3 hours and the sauce really permeated into every part of the chicken. I think the rosemary is necessary but it is not too dominant in the sauce so if you don't like rosemary I think it is still worthwhile to use it.
1 cup balsamic vinegar
1/4 cup real maple syrup
1/4 cup honey
3/4 cup brown sugar
1 heaping Tablespoon dijon mustard
big pinch of dried rosemary
1/2 cup soy sauce
12 cloves of garlic, pressed in a garlic press
Maple syrup or granulated brown sugar
Chicken ( I used this amount of sauce on 8 bottoms, skin on)
Put all the ingredients in a sauce pan and bring it to a simmer just to combine everything. Put aside 1/3 a cup of the mixture for basting later on. Marinate the chicken in the mixture for about 3 hours, turning occasionally (I wouldn't marinate overnight because the vinegar is strong and can start to cook the chicken). Cook at 350 covered for at 11/2-2 hours. Uncover and baste with the rest of the sauce and drizzle with some maple syrup or sprinkle with brown sugar and cook for another 1/2 hour or so. Serve, and prepare for Icelandic comments of your own.
And here it is in all its glory:
This picture has been approved by all chickens worldwide who are willing to be eaten if made this way.