Maple-Garlic Chicken

From maple glazed chicken

This recipe was shared to me by my Pinay friend who is also married to an American. They also make their own maple syrup, and I might have asked her one time what to cook when maple syrup is just so abundant. This is one that she suggested, which at one point, she brought to one of our Pinay gatherings near a river (tabing-ilog in Ana's property). I loved it, and I asked for the recipe, which she gladly shared, and now I am sharing with you. The only tweaking I made was to thicken the sauce to make it stick more, then brush onto the chickens while grilling during the last 5 minutes; this way they appear "glazed."

From maple chicken

Ingredients:
1/4 cup maple syrup
1/8 cup brown sugar
1/2 tsp garlic powder
1 T vinegar
1/4 cup soy sauce
4-5 cut-up chicken pieces
Thickener: 1/4 c water + 1 T cornstarch (or potato starch or tapioca starch or arrowroot flour)

Instructions:
Place chicken pieces in the saucepan. Mix well the rest of the ingredients and pour onto the chickens. Boil then lower heat to medium low (#4) and cook for 20-25 minutes (depending on the size of your pieces) or until chicken is tender. Arrange your chicken pieces on a pan, and thicken the sauce with cornstarch+water slurry to the desired consistency, Broil chicken on high for 2 minutes to dry the surfaces. Baste the chicken pieces with the thickened sauce to give them a glaze, continue to broil for 2 minutes, then cook further about 2 minutes. Turn over the chicken pieces and repeat basting and broiling. When serving, pour some more sauce onto the pieces. Goes very well with mashed potatoes and steamed broccoli. The leftover sauce, if any, will be perfect to flavor your fried rice.