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Brown Sugar Bourbon Glazed Chicken
Brown Sugar Bourbon Glazed Chicken

Brown Sugar Bourbon Glazed Chicken

with Smoky Roasted Carrots & Chive Mashed Potatoes

Sara Heilman
Sara HeilmanPublished on September 09, 2024

A sweet and tangy bourbon and brown sugar–infused marinade is our secret for bold, tasty chicken any night of the week! Tender chicken cutlets soak up the flavors, then roast alongside carrots tossed with smoked paprika. Fresh chives speckle the creamy mashed potatoes on the side, balancing irresistible flavors for this easy breezy meal.

Tags:
Calorie Smart
Protein Smart
Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Peach Jam

10.8 g

McCormick Grill Mates Brown Sugar Bourbon Seasoning

5 teaspoon

Rice Wine Vinegar

10 ounce

Chicken Cutlets

12 ounce

Potatoes

12 ounce

Carrots

1 teaspoon

Smoked Paprika

¼ ounce

Chives

2 tablespoon

Crème Fraîche

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving
Calories580 kcal
Fat21 g
Saturated Fat8 g
Carbohydrate62 g
Sugar23 g
Dietary Fiber7 g
Protein37 g
Cholesterol130 mg
Sodium1150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Whisk
Small Bowl
Paper Towel
Plastic Wrap
Medium Pot
Strainer
Potato Masher
Peeler
Baking Sheet

Instructions

Mix Glaze & Marinate Chicken
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. • In a large bowl, whisk together peach jam, McCormick Grill Mates Brown Sugar Bourbon Seasoning, 2 tsp vinegar, and 1 tsp oil (4 tsp vinegar and 2 tsp oil for 4). Transfer half the peachy glaze to a small bowl (you’ll use it in Step 4). • Pat chicken* dry with paper towels and season all over with salt and pepper. Add to large bowl with remaining peachy glaze; turn until evenly coated. Cover with plastic wrap and set aside to marinate (no need to refrigerate!), 10-15 minutes.

Prep & Cook Potatoes
2

• Meanwhile, wash and dry produce. Dice potatoes into 1⁄2-inch pieces. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. TIP: Cover pot with a lid to bring water to a boil more quickly. • Reserve 1⁄2 cup potato cooking liquid (1 cup for 4 servings), then drain potatoes and return to pot. • Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. (You’ll finish the potatoes in Step 5.)

Roast Carrots & Chicken
3

• While potatoes cook, trim, peel, and halve carrots lengthwise; slice on a diagonal into 1⁄4-inch-thick pieces. • Toss carrots on one side of a lightly oiled baking sheet with a drizzle of oil, half the paprika (all for 4 servings), salt, and pepper. (For 4, spread carrots out across entire sheet.) • Transfer chicken from marinade to empty side of baking sheet (discard any marinade left in the bowl). Roast on top rack until chicken is cooked through and carrots are browned and tender, 12-17 minutes. (For 4, place chicken on a second sheet; roast chicken on top rack and carrots on middle rack, swapping positions halfway through.)

Glaze Chicken
4

• Once chicken is cooked through, carefully remove sheet from oven. Brush tops of chicken with reserved peachy glaze. • Return to top rack and bake until glaze is tacky, 3 minutes. (For 4 servings, leave carrots roasting; return chicken to middle rack to bake.) Transfer chicken to a cutting board.

Finish Potatoes
5

• While chicken roasts, thinly slice chives. • Return pot with mashed potatoes to medium heat and cook, stirring occasionally, until warmed through. • Add chives, crème fraîche, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until butter has melted; taste and season with salt and pepper if desired.

Finish & Serve
6

• Slice chicken crosswise. • Divide chicken, mashed potatoes, and carrots between plates in separate sections. Serve.

Chicken is fully cooked when internal temperature reaches 165°.

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