Each spring brings a sweet treat to Minnesotans -- locally produced pure maple syrup.
Over 14,000 gallons of Minnesota maple syrup are produced annually, and there are 90 maple syrup producers listed in the Minnesota Grown Directory.
The Minnesota Grown Program is a statewide partnership between the Minnesota Department of Agriculture and producers of agricultural products across the state.
While pancakes, French toast and waffles may immediately come to mind when thinking of maple syrup, there are so many other delectable uses.
From cocktails and mocktails to spring salad vinaigrettes and more, there are creative ways to use maple syrup for all occasions and meals.
Rachel Wandrei, Marketing Manager at Minnesota Grown, joined KARE 11 Saturday to share a sweet and tangy maple-mustard marinade for chicken.
While the marinade is perfect for chicken, it also tastes great on salmon and vegetables.
RECIPE: Maple Mustard Marinade for Chicken
Ingredients:
- 1/3 cup pure maple syrup
- 1/4 cup olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- pinch kosher salt
- 1/4 teaspoon ground allspice
- 1 1/2 pounds boneless chicken thighs (or 3 pounds bone-in)
- Spring greens, for serving
Directions:
Whisk together maple syrup, oil, mustards, salt, and allspice in a small bowl until well combined.
Set aside 1/2 cup of the sauce and refrigerate until ready to use.
Pour the remaining marinade into a large, heavy-duty ziplock plastic bag. Add chicken to the bag, seal it, and turn it a few times to coat the chicken. Let the meat marinate in the refrigerator for at least one hour, or up to 24 hours.
Prepare chicken as desired. Option 1) bake on a parchment-lined baking sheet for 20-25 minutes at 400° F until golden. Option 2) fire up your outdoor grill or a countertop electric grill. Just be sure to cook until a thermometer inserted at the thickest portion of the meat registers 165° F.
Serve alongside the reserved sauce and with a green salad for a delightful spring lunch.
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