Maple Chicken with Napa Salad

MARINATING TIME:  30 minutes or up to 8 hours
GRILLING TIME:  12 to 15 minutes



  • ¼ cup (50 ml) Long’s Maple Syrup
  • 2 TBSP (25 ml) sodium-reduced soy sauce
  • 1 tsp (5 ml) sesame oil
  • 2 cloves garlic, pressed through a garlic press
  • 4 boneless skinless chicken breasts (about 1 lb/500g)

Napa Salad:

  • 2 TBSP (25 ml) each of rice vinegar and vegetable oil
  • 1 tsp (5 ml) Long’s Maple Syrup
  • ½ tsp (2 ml) sesame oil
  • salt and pepper
  • 4 cups (1 litre) shredded Napa Cabbage
  • 15 Snow Peas, diagonally sliced into thirds
  • 1 carrot grated
Maple Chicken with Napa Salad


  1. In a resealable freezer bag, combine maple syrup, soy sauce, sesame oil and garlic.  Set aside 1 TBSP (15 mil) of the marinade.
  2. Add chicken breasts to bag.
  3. Refrigerate for at least 30 minutes or up to 8 hours.
  4. Remove chicken from marinade, discarding marinade.
  5. Place on greased grill over medium-high heat 375°F (190°C).
  6. Grill, covered, turning once, for 12 to 15 minutes or until no longer pink inside and meat thermometer registers 165°F (74°C).  Brush with reserved marinade.

Napa Salad:

In a large bowl, whisk together vinegar, oil, maple syrup, sesame oil, and salt and pepper to taste.

Add cabbage, snow peas and carrot; toss to combine.

Serve with grilled chicken.