Ingredients
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1/4 cup soy sauce
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1/4 cup maple syrup
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1/4 cup balsamic vinegar
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4 large cloves garlic, finely minced
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1/16 tsp. cayenne
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1 whole chicken, butterflied or cut into serving-sized pieces, (*I used 3 legs and 3 thighs)
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4 Tbl. butter, [i]divided[/i]
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3 - 4 large russet potatoes, scrubbed, unpeeled, cut into large bite-sized pieces
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1 onion, chopped, as much as you like
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1 cup double-strength chicken bouillon, (1 cup hot water plus 2 tsp. Better Than Bouillon chicken base)
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fresh cracked black pepper to taste
Instructions
In a medium bowl, whisk together the soy sauce, maple syrup, vinegar, garlic (and cayenne if desired) until well mixed. Place chicken pieces into a large baggie, pour in sauce, seal well removing air and marinate overnight, or at least a four hours, turning several times to marinate both sides well.In cast iron skillet, or oven-proof dutch oven, melt 1 Tbl. of the butter. then remove from heat Add cut up potatoes placing a cut-side down onto the pan to help caramelize a bit, and add onions. Pour bouillon over top. Dot with rest of butter. Pepper top with fresh cracked black pepper to taste. Top with marinated chicken pieces and crack more pepper over chicken to taste. *Reserve marinade!Place into preheated 350º oven, and bake, uncovered, for 1 hour and 30 minutes until super tender.Towards end of baking time, pour reserved marinade into a small saucepan, heat to a simmer, and simmer until reduced and thickened to a syrup in a consistency that is like maple syrup, or as you like.When chicken is done, plate pieces with potatoes and onions. Drizzle chicken pieces with reduced sauce. Sprinkle with finely chopped fresh parsley to garnish if you'd like. Serve hot.Alternate Grilling Directions for Chicken Only:Grill chicken pieces or butterflied chicken, skin side up, over direct heat, rotating occasionally and moving to cooler side of grill as needed to control flare-ups, until browned, 5–8 minutes. Turn skin side down and grill, rotating occasionally, until browned, 8–10 minutes. Turn chickens skin side up and move to indirect heat. Grill, rotating occasionally, until an instant-read thermometer inserted into the thickest part of thighs registers 165°, 50–60 minutes. Transfer to large cutting board and let rest 5 minutes. Cut into pieces if butterflied. Glaze pieces with reduced sauce and garnish with parsley.
