If you’re anything like me, a nice piece of chicken that’s covered in a slightly sweet sauce is a taste of heaven. (The keyword here is “slightly,” not super sugary.) I made each of the recipes featured with boneless, skinless breasts, because I had them on hand, but it’s equally good with bone-in. Dark meat can be used as well, provided the cooking time is adjusted.

All 3 versions are delicious ones that produce maximum flavor with little effort required: 

Maple Chicken:

• 1/4 cup maple syrup
• 4 Tsp. lemon juice
• 1 Tbsp. olive oil
• Salt and pepper
• 4 pieces boneless chicken

Heat oven to 400 degrees. Combine maple syrup, lemon juice and oil in a small pot. Place chicken in a 9X13 pan, and cover with maple glaze and salt/pepper. Bake 30 minutes or until done. 

Honey Chicken:

• 1/3 cup honey 
• 1/4 cup olive oil
• 2 Tbsp. grainy mustard
• 4 pieces boneless chicken
• Salt and pepper

Heat oven to 400 degrees. Mix honey, oil and mustard together in a bowl. (If honey is hard, heat up slightly first.) Place chicken in a 9X13 pan, and cover with honey glaze and salt/pepper. Bake 30 minutes or until done. 

Orange Chicken:

• 1 can orange soda (fresh orange juice would also work)
• 1/3 cup soy sauce
• four pieces boneless chicken
• pepper
• 1 clove crushed garlic

Combine all ingredients in a Ziploc and refrigerate overnight. The following day, heat oven to 400 degrees. Empty Ziploc into in a 9X13 pan. Bake 30 minutes or until done.

The orange was the kiddos favorite, while I like the first two more. Easy sides are string beans or asparagus along with a white or sweet potato—cook in the same oven on a different rack. 

Do you have a good sweet chicken recipe to share?