4 tablespoons Wild Harmony Farm maple syrup
2 tablespoon soy sauce or Bragg's Aminos
2 tablespoon fresh-squeezed lemon juice (approximately juice of 1 lemon)
2 clove garlic, minced
2 teaspoon minced fresh ginger
1/2 teaspoon freshly-ground black pepper
4 boneless, skinless chicken breasts from Wild Harmony Farm
In a large resealable plastic bag, combine maple syrup, soy sauce, lemon juice, garlic, ginger, and pepper. Place the chicken breasts in the bag and turn to coat with the marinade. Seal the bag and refrigerate chicken for 2 hours, turning several times.
Oven: Preheat oven to 375 degrees F. Remove chicken from the marinade (reserving the marinade - see below), and place on a baking pan; cook approximately 20 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife)
Barbecue: Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Remove chicken from the marinade (reserving the marinade), and place chicken onto hot grill and brush with balsamic vinegar glaze. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife).
Pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Let the mixture cook until it reduces by half, approximately 4 to 5 minutes; remove from heat. Pour the marinade over the tops of the cooked chicken before serving.
Serve with Little River Farm spinach and pea tendril salad.