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| Glazed Chicken Nuggets |
Ingredients
- 1/2 cup maple syrup
- 1/2 cup Dijon-style mustard
- 3 tablespoons molasses
- 3 tablespoons apple cider vinegar
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 pounds boneless, skinless chicken-breast hales, cut into 1-1/2 inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Preheat oven to 375 F
- Line a baking sheet with foil and spray lightly with nonstick cooking spray
- Combine the maple syrup, mustard, molasses, vinegar, ketchup and Worcestershire sauce in a small bowl; mix well
- Pour the marinade into a zip-top bag, reserving 1/2 cup on the side
- Add the chicken to the marinade in the bag and seal
- Chill for 5 minutes
- Transfer the chicken to the baking sheet and sprinkle with the salt and pepper
- Discard marinate in the bag
- Bake the chicken for 10 minutes, then turn and brush with the reserved marinade
- Continue to bake until the chicken is cooked through, about 10 more minutes
I made this pretty much to the tee, with a few adjustments. I ran out of Dijon mustard, so I added some yellow mustard to fill the 1/2 cup. I didn't use a full 1/2 cup of maple syrup (about 1/3) and I didn't have molasses, so I just left that out. I think the marinade was pretty good with how I made it. Not too sweet, but with the tang of the mustard. A really good contrast. I pared this with some "Chinese Style Rice" from Uncle Ben & some steamed green beans.
(recipe used: recipe my way)
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