Salted Maple Bar Chicken Recipe

Happy hump day foodie friends! The Fourth of July is Saturday, can you believe it?! IT'S JULY! One thing I'm considering taking is this Maple Bar Chicken I just put together in my head. First, I know this sounds weird. I get that. I feel like I have that disclaimer on here...a lot. Second, lately I have been in the mood to eat maple bar doughnuts, so finally I got myself one the other day. While I was eating it I of course couldn't help but think of the Maple Bacon Bar and all of its spin-off items. I thought, "Why not chicken?" I knew I couldn't put the chicken on the doughnut (ew), so I put the doughnut...on the chicken. Thus a star of the kitchen was born.



For the maple icing, I was inspired by the Maple Bars Recipe on Food.com.

WHAT YOU'LL NEED
• 6 chicken thighs, boneless and skinless
• 3/4 cup brown sugar
• 1/4 cup butter
• 3/4 cup milk
• 1 cup powdered sugar
• 2 teaspoons table salt
• 3 teaspoon mapleine

INSTRUCTIONS
For the maple icing, I followed the instructions listed on the main site, but when I added the powdered sugar and mapleine I also added in the salt. It gave it that perfect sweet and salty flavor people go bananas for! It will be more of a thick sauce than an icing at this point, and that's what we're going for.

In an oven safe dish put in the chicken thighs and then cover with the maple sauce. Bake at 425˚ for 45 minutes.

I served this over rice, and it was pretty good, exactly the flavor I wanted!