Inspiration comes from a lot of places; when you’re looking for it, that is. Just scan your fridge for a few seconds and if you’re in the creative spirit and an open minded person, you’ll find your perfect meal to match your mood. I had a calling from the depth of the crisper drawer to the corner of the ice chest. It called out: Maple Syrup!
Already having thawed out 6 chicken legs I had to double take my epiphany but I stuck with it none the less. And boi am I glad I did. (the “boi” is intentional folks)
I decided to try a few recipes, 3 in fact, and hoped I’d make a winner.
1st sauce: Honey Mustard – traditional – recipezaar
2ed sauce: Dark Amber Maple Syrup, regular (nonsweetened) yogurt
3rd sauce: Honey, soy, butter sauce
The Honey Mustard was decent. I had a problem with almost all the sauces falling off the chicken while it was cooking. I basted about 4 times throughout. The flavor held pretty strong on this piece and penetrated well for how shortly it was marinated.
The Dark Amber Syrup tasted delicious! Delicious I say, delicious! Yes this kept flavor above and beyond the competition and the yogurt kept a great consistency, holding to the chicken well. The skin was still able to get crunchy surprisingly and the chicken was kept moist. Maple syrup is a great alternative for honey if you don’t have that around your kitchen. WHICH YOU SHOULD!
The Honey Soy Butter just didn’t compare as the sauce did not penetrate or stay on the chicken during cooking. There needs to be another ingredient to change the texture. Flour may be useful.
Well I had the inspiration to cook, not write things down so I don’t have any measurement for you guy until I try this again but that will be soon. Just play around with your own ingredients on something easy like chicken.
Picture: One on left is honey mustard, middle is the Maple Syrup/yogurt, and far right is the butter soy.
Lick My Chops!