2 tablespoons pure maple syrup (don’t use “fake” stuff)
1 tablespoon soy sauce
2 teaspoons lemon juice
1 clove garlic, minced
1 teaspoon minced fresh ginger or 1/2 teaspoon powdered ginger
1/4 teaspoon freshly ground pepper
2 boneless, skinless chicken breasts (about 8 ounces), trimmed
In a bowl whisk together the syrup, soy sauce, lemon juice, garlic, ginger and pepper. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once. Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook 3 to 5 minutes per side. Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve. Serves 2.