Tuesday, July 29, 2014

Maple Grilled Chicken with Rice

I actually have a recipe to share with you all today!  Quite some time ago, my mother-in-law gave us a cook book with meals that have 5 ingredients or less.  Despite how easy that sounds, I've had yet to use it.  One of my big things in regard to cooking is that I go a little crazy when a recipe calls for ingredients that I don't have on hand.

Since I pretty much fail at meal planning, this happens a lot.

Even this 5 ingredient cook book has recipes with stuff that I just don't keep "in stock."  That's not to say that they're obscure ingredients or anything--just things I don't happen to have.

Fortunately, that did not happen this time.

I've gotten the idea in my head that I need to start marinating chicken before cooking it.  I love chicken, but I would say that 98% of the time when I cook it on my own, I just don't care for it.  While this recipe doesn't specifically ask you to marinate the chicken, I decided to do it anyway.  (And this one only has 4 ingredients!)

Maple Grilled Chicken


  • 1/2 c. maple syrup*
  • 1/2 c. barbecue sauce
  • 1/2 tsp. Cajun seasoning
  • 4 chicken breast halves
*I had this little container of maple syrup from a fall-themed  bridal shower.  It was probably only about a 1/4 c. so I used regular old Mrs. Butterworth's syrup to make up the difference.

1. Mix marinade in a container.

2. Split chicken breasts in half with a sharp knife.

3. Place chicken breast into a bag, and pour in the marinade.  Reserve about a 1/2 cup for basting during cooking.  (This is  your preference.  I saved less than a 1/2 c.)  Toss around in the bag to coat the chicken.

4. Refrigerate the chicken and extra sauce for 3-24 hours.

5. Grill for 6 minutes on each side, or until chicken is no longer pink and juices run clear.  (I cooked ours on our George Forman grill.)  Half-way through grilling, add some of the remaining marinade to the chicken.

I decided to make rice to go along with this.  We have white minute rice here, but white rice alone is just so...blah.  I Googled some recipes, and sort of pieced ideas to come up with this:

Not-So-Boring White Rice

  • 1 c. dry minute rice*
  • 1/2 c. water
  • 1/2 c. chicken broth
  • 1/4-1/3 c. chopped onion
  • 3 T butter, divided
  • 1/2 tsp. garlic powder
  • salt & pepper, to taste
*The rice I use is equal parts rice to liquid.  So if I'm making 1 cup of rice, I need 1 cup of liquid, etc. etc.

1. Add water and chicken broth to a pan, and bring to a boil.  Add rice, stir, cover, and remove from heat for 5 minutes or until liquid has been absorbed.

2. Meanwhile, in a larger sauce pan, add 2 T. of butter, and melt over low heat.  When it is melted, add the onion and garlic powder, and saute.

3. Add in the rice, remaining T of butter, salt, and pepper.*  Stir until heated through.

*I added a little more chicken broth at this time, too.  Just to keep the rice from burning to the bottom of the pan.


I REALLY enjoyed the rice.  I think next time, I'd like to add something green...like frozen peas.  I think this would make it look pretty, but add even more interest.

I liked the sauce on the chicken.  I can't decide if I just really only like chicken that's breaded and bad for me, or if I just don't care for the kind of chicken we get.  I typically prefer chicken breast, but this didn't taste any better to me than the last time I made a chicken recipe using chicken thighs.

Does anyone else have issues with chicken??

I know red meat isn't "as good" for you, but it seems that these days I prefer beef to chicken.  I'd love to hear your thoughts, and if you give either of these recipes a try, let me know!! :)


Kristin said...

I used to be the same way about chicken. Just in the last few years have I been able to eat chicken that I've made. I do prefer good steak to chicken, but if steak is too rare I can't eat it, so I don't really order it when I'm out. Also, I've done Spanish rice (using salsa) to make white rice less boring. But that wouldn't go with the maple.

Jennifer Prod said...

oh gosh, considering BBQ sauce is my favorite condiment and i'm from minnesota (land of maple syrup) this chicken is going to get made, stat.

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