Such an easy recipe to whip up that I’m not even sure I can call it a recipe! This dish is the perfect marriage of sweet and salty with a hint of chilli kick that work so well with the neutral flavour of the moist, succulent chicken breasts.
I like to serve these with a fresh green salad, or some simple sauteed or steamed bok choy, or some mash to soak up all that yummy glaze.
Spices used in this recipe
Smoked Salt & Chilli Seasoning – Med
Smoked chilli seasoning is definitely a salt that is big on flavour. It has just the right amount of heat and smokey tones to get most barbecue fanatics excited. The combination of kosher style salt, chilli, garlic and pepper which is then smoked with oak wood adds a real burst of umami flavour and can be added to any dish where you want a greater flavour. We use kosher style salt because it is better at carrying these strong flavours than regular sea salt.$3.45
Place a pan on medium heat and add in your chicken breasts and brown on both sides for about 2 mins, remove from the pan. Add your maple syrup, water and smoked salt seasoning to the pan and bring to a simmer. Return your chicken breasts to the pan cook in the maple glaze for 4-5 minutes on each side or until cooked all the way through.
Remove the breasts and set aside on a plate. If the maple glaze is looking a little runny, keep it on a low heat to reduce further and become nice and sticky and glaze-like. Pour all over the chicken breasts, serve with your favourite sides and enjoy!