Maple Glazed Chicken

INgredients

• 6 chicken breasts
• ½ cup SAPJACK Bourbon Aged maple syrup
• ½ cup chili sauce
• ¼ cup apple cider vinegar
• 1 teaspoon minced garlic
• Salt and pepper to taste

Directions

• Add chicken breasts to a large resealable plastic bag (skin on or off as desired). Combine ½ cup maple syrup, ½ cup chili sauce, ¼ cup apple cider vinegar, 1 tsp minced garlic and salt and pepper as desired. Pour over chicken in bag.
• Seal bag and turn to coat chicken. Place in the refrigerator to marinate for 2-8 hours (I marinated mine just a couple hours).
• Preheat grill to about 400 degrees F (I had 2 sides on, and one side off so I could move them to indirect heat if need be). Either grease the grill with oil or non-stick, or spray a piece of tin foil with non-stick spray and place on the grill over the heat. Place chicken on the grill, and cook, turning every so often, for 20-25 minutes or until meat starts to fall away from the bone. Keep an eye on them so they don’t burn! Move to indirect heat if need be.
• While chicken is cooking (or you can do this ahead of time if you need to), combine ¼ cup maple syrup, ¼ cup chili sauce, ⅛ cup apple cider vinegar and ½ tsp minced garlic in a small pot. Bring to a low simmer over medium heat and cook, stirring often, until reduced and thickened (about 10-15 minutes). Turn off heat and keep warm until chicken is done.
• Brush chicken with thickened glaze before serving.

Recipe Source:
https://www.yummly.com/recipe/Maple-Glazed-Chicken-Drumsticks-1276425