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Nutrition Facts
Serving Size 1 (146g) Recipe makes 4 servings
Calories 333
Calories from Fat 143		(43%)
Amount Per Serving		%DV
	Total Fat 16.0g	24%
	Saturated Fat 4.5g	22%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 77mg		25%
Sodium 385mg		16%
Potassium 313mg		8%
Total Carbohydrate 28.0g		9%
	Dietary Fiber 0.6g	2%
	Sugars 24.1g
Protein 19.5g		38%
detailed view... how is this calculated?

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OAMC 1

Amberley

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Chili Maple Glazed Dump Chicken OAMC

Recipe #182171 | 55 min | 10 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: * Pamela *
Aug 17, 2006

I love dump recipes and this one is an easy 4 ingredient one!

SERVES 4 (change servings and units)

Ingredients

1 1/2 lbs chicken pieces (breasts, thighs, or wings)
1/2 teaspoon salt
1/2 cup maple syrup
1 tablespoon chili powder

Directions

1
For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
2
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
3
To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
4
For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
5
For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
6
On the grill: cook over medium heat until juices run clear.

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Featured Reviews for This Recipe

From: lindy2112

On Jun 14, 2009

So delicious and simple! I pulled the chicken out and marinated a couple times during the cooking process and it was amazingly juicy and flavorful. I'll be making this again and again.

0 people found this review helpful

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From: quick meal

On Apr 17, 2009

I made this for dinner tonight but did not care for it at all. I made it up, as directed, and froze it. Thawed it and put it in the oven for 30 minutes. The chicken was done but I could not get any real flavor out of it. I will try this again at some point by maybe adding some more chili powder and putting it on the grill instead of in the oven. I hate giving low reviews, however my husband and daughter did not like this at all. I will try to rate it again once I try it with the changes.

0 people found this review helpful

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From: Bergy

On Aug 23, 2006

This was so easy and tasty - passed muster from a very fussy eater too. Cut the recipe back to 1 breast. Lovely appearance when serving it and moist inside. Love the snap of the chili - I used a bit more than called for. Thanks Pamela for a recipe that will be made again

4 people found this review helpful

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From: ejmatl

On Jan 27, 2008

This far exceeded my expectations! I did this as a part of an OAMC cook session - but failed to take it out of the freezer in time to thaw, marinate and cook. What I did, instead, was double the sauce for a 2 portion pack - and add a mix of 2T cornstarch/4T water. WOW!!!!! I served it over roasted new potatoes - and, in fact, have the leftovers heating in the crock as I type this. Thank you SO MUCH for such a wonderful, easy, tasty recipe. I'll make this often!

2 people found this review helpful

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