GINGER glazed

chicken breasts

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½ cup Vermont Village Apple Cider Vinegar

½ cup maple syrup

¼ cup Vermont Village Ginger & Honey Sipping Vinegar

1 tsp cayenne pepper

2 garlic cloves, chopped

½ inch ginger, chopped

½ tsp salt

4-6 medium to large chicken breasts


Preheat oven to 425f.

Place chicken breasts in a glass baking dish and in a separate bowl mix the remaining ingredients. Pour marinade over chicken, cover with saran wrap and refrigerate 2-3 hours or preferably overnight, turning chicken over halfway through. When ready to cook, uncover chicken and place in the oven for 15 minutes, then lower to 350f and cook for another 35-45 minutes, or until juices run clear. When chicken is done, pour the remaining marinade from the baking dish into a saucepan and add more maple syrup. Heat until just before boil then reduce to a simmer. Sauce will thicken once cooled. Drizzle over chicken before serving.