This simple chicken dish was a nice change from the herb rubs and marinades we’ve been using this summer. Sweetness from the maple, heat from the wasabi and red pepper, and delicious pan-seared flavor made this marinade something to remember. I started with a bottled marinade made by World Harbors – you can find their products at Christmas Tree Shops or on their website.
Maple Wasabi Chicken
2 large boneless skinless chicken breasts
3/4 c. World Harbors Maple Wasabi Marinade
1/4 c. maple syrup
red pepper flakes
Combine all ingredients in a food storage container. Marinate at least 4 hours (I marinated overnight), flipping chicken at least once.
Bring a large pan to medium-high heat. Add chicken breasts and all marinade to the pan. Allow chicken to cook about 5 minutes, then flip. Stir marinade in pan to prevent burning. Cook chicken about 5 minutes on the second side, flip again, and cover the pan.
I kept my pan covered for several minutes, until the chicken was cooked through. The steam from the pan will drip more liquid into the pan, creating a sauce.
Serve chicken with sauce drizzled on top. We made a meal of it with corn on the cob and Nonnie’s Cheesy Zucchini & Onions.