Bourbon Maple Glazed Chicken Legs
Ingredients:
- 6-8 chicken legs
- 1/2 c The Olive Tap’s Bourbon Maple Balsamic Vinegar
- 3 Tbsp The Olive Tap’s 100% Extra Virgin Olive Oil (your favorite)
- 2 Tbsp soy sauce
- 1/4 c chicken broth
- 3 cloves fresh garlic, minced
- 2 T The Olive Tap’s Champagne Roasted Garlic Mustard
- salt and pepper to taste
Directions:
Whisk together all the ingredients for the marinade.
Pour 3/4 of the marinade over chicken which has been placed in a resealable plastic bag and seal bag tightly. Turn bag over until chicken is coated and place in the refrigerator for a minimum of 30 minutes to overnight, turning the legs again half way through marinating time (for best flavor marinate overnight). Reserve remaining marinade to baste the chicken later.
When ready to cook, preheat oven to 375°. Place marinated chicken in a 9×13 inch glass baking dish in a single layer (or a baking sheet lined with parchment paper). Discard remaining marinade inside the bag.
Cook for 30 minutes, then turn each drumstick and brush the tops of each leg with remaining marinade. Bake for another 30 minutes or until the chicken is no longer pink in the middle and the outside has caramelized.
Note: This marinade can be used for breasts, thighs, or a whole chicken.
Recipe adaption by Rick
Featured Products:
Bourbon Maple Balsamic Vinegar
Champagne Roasted Garlic Mustard
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