Moroccan Glazed Chicken
A spicy-sweet marinade that’s low in fat and full of flavour. Having the bone-in makes this recipe extra juicy!
4 Maple Lodge Farms Bone-In Chicken Breasts, skin removed
3 tablespoons honey
1 1/2 tablespoons lemon juice
1 teaspoon sesame oil
3 cloves garlic, minced
1/2 teaspoon each salt, paprika and ground cumin
1/2 teaspoon grated lemon rind
1/4 teaspoon each cinnamon, cayenne pepper and black pepper
1 tablespoon toasted sesame seeds
Step 1: In a large bowl, combine honey, lemon juice, sesame oil, garlic, paprika, cumin, salt, lemon rind, cinnamon, cayenne and black pepper.
Step 2: Add chicken breasts and toss to coat well; marinate in refrigerator for at least 30 minutes.
Step 3: Arrange in single layer on lightly oiled foil-lined baking pan bone side down; spoon over any extra marinade and sprinkle evenly with sesame seeds.
Step 4: Bake at 400 °F (200 °C) for 40 to 45 minutes, basting with pan juices, or until chicken is browned and juices run clear.