Maple Garlic Roasted Chicken

Source: Food Network, Canada - recipe by Anna Olson
adapted by

boneless, skinless chicken breasts (I used thin sliced)
1 1/2 cups B-Grade pure maple syrup
1 head garlic
1/3 cup + 3 tablespoons malt vinegar
salt and pepper

Place chicken breasts in a shallow dish. Pour 1 cup maple syrup over chicken. Peel head of garlic and crush cloves under the flat-side of a knife and add all but 2 cloves to chicken. Add 1/3 cup malt vinegar and toss chicken to coat. Let marinate from 1 to 6 hours.

Preheat oven to 375 F and grease a roasting pan. Place chicken breasts in roasting pan, shaking off excess syrup, and season. Roast uncovered for about 25 minutes, until an internal temperature of 180 F is reached. Let chicken rest 10 minutes.

To serve, heat remaining 1/2 cup maple syrup, 3 tbsp malt vinegar and 2 cloves of garlic. Simmer for 3 minutes, then remove garlic and keep warm. Slice chicken breasts into 3 pieces, on an angle and plate. Spoon warm syrup over and serve.

* I used thin cutlets so I poured the marinade in the baking dish so it wouldn't dry out when I baked it! When the chicken was done, I poured most of the juices (marinade) into a saucepan but left a little in the pan to keep the chicken moist and kept it warm in the oven. I boiled down the marinade to make a little bit thicker sauce. I think this would also be great with skinless chicken on the bone! *