Maple-glazed chicken marylands

Alfresco dining is at its best with these succulent chicken pieces and fresh iceberg lettuce salad. It's just perfect for sharing this summer!

  • 15 mins preparation
  • 35 mins cooking
  • 4 hrs marinating
  • Serves 4
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Maple-glazed chicken marylands
  • 4 chicken marylands
  • 1/4 cup pure maple syrup
  • 1/4 cup smokey barbecue sauce
  • 1 tablespoon paprika
  • 2 teaspoon garlic powder
Iceberg salad
  • 1 tablespoon extra virgin olive oil
  • 4 rashers streaky bacon, torn
  • 1 iceberg lettuce, 8 wedges
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 2 tablespoon lemon juice
  • 2 teaspoon wholegrain mustard
  • 3 green onions, thinly sliced


Maple-glazed chicken marylands
  • 1
    Arrange chicken in a single layer on a large oven tray. In a bowl, whisk syrup, sauce, paprika and garlic powder together. Pour mixture over chicken, turning to coat. Cover with plastic wrap and chill for at least 4 hours.
  • 2
    Preheat a barbecue plate on high.
  • 3
    Brown chicken for 5 minutes each side occasionally brushing with marinade. Transfer to a lined disposable foil baking dish. Leave the outside burners on, turn middle burner off. Place dish in the centre, close lid and cook for 20-25 minutes until cooked through. Cover loosely with foil to rest and keep warm.
  • 4
    Meanwhile, to make the salad; in a large frying pan, heat oil on medium. Saute bacon for 4-5 minutes until golden and crisp. Drain on paper towel. Arrange iceberg wedges on a serving platter. In a small bowl combine sour cream, mayonnaise, lemon juice and mustard. Drizzle over lettuce, sprinkle with bacon and green onions. Serve with chicken.


If preferred, use chicken pieces of choice and replace bacon with prosciutto or salami.

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