Sometimes I’m not a very good Australian. Yes, it’s a shocker but it’s true. I went out to lunch last Sunday and ordered baked stuffed chicken and it was fantastic. As I was taking a bite, one of the servers came by and said, “That chicken maryland is my favourite!” My chicken was the breast and the little thigh bone.
Being American by birth and most of my adult life, I had no idea what a chicken maryland was. I came home and went to the supermarket website and ordered a chicken maryland. Well, what I ate on Sunday is not that.
A chicken maryland is the thigh and leg. There’s no way to stuff a chicken maryland, folks, so I went to the pantry and made a marinade of soy sauce, fresh ginger, honey and sesame seeds. I put the seeds right in the sauce and then plopped the chicken in and massaged it really good and put it in the refrigerator for a couple of hours.
After two hours, I preheated the oven to 350F/180C and placed a piece of baking paper on a baking sheet and placed the chicken on top. I drizzled just a bit of extra sauce on top and into the oven. I set the timer for 25 minutes and turned the legs over and sauced them again and set the timer for 18 minutes. I turned them right side up and put the remaining sauce on and set the timer for 7 minutes. When the timers was done, so was my chicken.
- ⅓ cup soy sauce
- ¼ cup honey
- thumb sized piece of fresh ginger, grated
- ½ long red chilli, roughly chopped (optional)
- 2 cloves garlic, crushed
- 1 tablespoon sesame seeds
- 4 chicken marylands (chicken leg and thigh joined)
- Place sauce ingredients into a small bowl and whisk to combine.
- Place chicken in a flat dish and pour over the sauce then cover and place in the refrigerator for 2 hours.
- In 2 hours, place the chicken on the countertop and remove large pieces of chilli, then preheat oven to 350F/180C.
- Put baking paper on a baking tray and place the chicken on top. Add a bit more sauce and place in the oven. Set the timer for 25 minutes.
- Turn the chicken over and add more sauce and set the timer for 18 minutes.
- Turn the chicken over again and add the remaining sauce and set the timer for 7 minutes.
WOW! I’m already licking my fingers! This look scrumptious!
This looks wonderful! I knew about the US version of Chicken Maryland (basically pan-fried chicken that you cover as it cooks, so it both browns and steams), but didn’t know it was also a cut of meat in Australia. This looks awesome no matter what you call it! 🙂
This looks scrumptious! I love all those flavors and they work so well together. Great recipe. Even if what you had wasn’t Chicken Maryland at least you loved it – right!
I’m a Canadian but I learned about Chicken Maryland from one of your fellow Aussie bloggers at Yummy Lummy so I would have corrected her cause you just can’t let incorrect food info be propagated. 🙂 To be honest, the combo is not my favourite though I do eat both pieces but in separate preparations. Your recipe sounds very flavourful and the look of the finished dish is gorgeous.
When life gives you a maryland, make an awesome recipe with it, then tell the world about it!
look at the color of that skin! I am salivating a little.. just a little, because of course, I have good manners!
Now I got curious about the dish you had in the restaurant too…
It’s the waitress that has the problem. Chicken Maryland has always been the leg and thigh.
YUM!!! No matter the name of the chicken it looks and sounds delicious! I love sticky chicken. And I love to lick my fingers after eating it! Will definitely give this recipe a try.
Hi Maureen. I, like some others, did not realize chicken Maryland was a cut of chicken. Here we just call them leg quarters and they are extremely inexpensive, like $ .69 a pound and most often come in ten pound bags. This sauce sounds lovely and I would probably just use chicken thighs as they are my favorite part of the bird. Happy we are both back in the kitchen.
I’m sure glad you cleared that up; I was wondering how on earth you stuffed a thigh/leg piece with the bone in it and if Dorothy is getting chicken leg quarters for $.69/pound, I’m moving to Australia…geez they must be 4 times that here!
I think I’m going to try this and grill them. We’re having a warm moment before what I’m assuming will be Denver’s big hurrah (sure we can still get a foot of snow) and I’m dying to use my newish grill!
I didn’t know you could still get chicken maryland pieces. I’ve not seen them around for a while, but then I haven’t been to a specialist poultry shop either. Nice one, Maureen.
I love chicken marylands and cook them often. I love the look of your chicken – it has great colour and the sliced chillies are a lovely touch. A great meal durig these hot days and nights xx
Hi Maureen it is funny how we all speak English but have different names for things.
I have never heard of Chicken Maryland, I love it when I learn something new. Your chicken looks finger licking good.
I’m confused with the term too – I call what you got from the supermarket a maryland but like you I’ve eaten the breast and thigh in a restaurant and it’s been called the same thing. Whatever – winner, winner, chicken dinner 🙂
I only know of a Maryland being a cut of chicken I.e. The thigh and drumstick in one big piece. It’s not easy to get these days. Now i know that it is a fried chicken dish in the US. :). This looks great Maureen.
Never heard of this chicken cut, either! But I’d be happy to try it or even just breasts or thighs with your fabulous recipe! That glaze sounds irresistible!!!
I’ve never heard of the “leg quarter” referred to as a maryland, but it’s a fine cut either way. Sounds like you picked just the right ingredients and I’m sure the massage didn’t hurt ~ it sounds delish! 😉
I’ve never heard of either and I must admit, I virtually never serve legs and thighs because they are more caloric than the breast, I adore dark meat though. The recipe looks wonderful and I could easily use breast. I bet it would be wonderful on the BBQ too. I like that you used honey instead of sugar too.
I didn’t know what Chicken Maryland was either!! It looks marvellous. 🙂
From the looks it reminds me of peri peri chicken, which is super popular in India right now. It’s so hard to get chicken with tight and drumstick these days in Europe. In India you just go to the neighbor and he will get you what you want in half an hours time but with a few feathers along. I bet your chicken goes well with rice. what rice dish would you serve with your chicken maryland?
I made this tonight and served it with coconut rice and chilli/ ginger greens. Yum
I only recently worked out what a maryland was too so you’re not that terrible at being an Aussie trust me 🙂 This looks really delicious Maureen – I love how you have made something delicious even though it wasn’t what you set out to create x
Thank you for the education in chicken Maryland =) Do believe your Asian accent on the leg-thigh is fantastic. Appreciate the keeper recipe!
Ohhh !!! i love it it’s very delicious everyone should tried it .
Sweet AND spicy, this is calling my name, loudly! Love your photos!
I thought Chicken Maryland is the name of chicken dish, no idea it is a cut of chicken, learned something new. Love your recipe, so simple and easy and surely delicious. Saving.
I didn’t know chicken Maryland is the thigh and leg, I learn something new every day . Your marinade sounds scrumptious, and your pictures are mouth watering. Great recipe Maureen 🙂
Uhg, Once again fabulous as always. I cannot to be BBQing on the grill! the warm weather cannot come soon enough! hope all is well!
Have never ever heard of that either. But this is a solid looking glaze and I’ll be using it this weekend!
I’ve never heard of chicken Maryland. Looks so scrumptious!! 🙂
Now thats a nice looking chicken! You just made me hungry
Great recipe. Great food! I’m really lovin’ it. Loved the combination of recipes. Good job!
it’s looking fabulous recipe.Thanks for sharing
Hi, I used New Zealand Kamikami honey, soy source but didn’t have any sesame but did have Sesame oil +Chili which I used as a substitute. I also used crushed ginger and we had a hot, spicy and delicious sauce with our chicken. Yumm!!
Truly delicious…I did not have fresh ginger so I substituted with finely chopped Asian pickled ginger, I also used the remaining sauce for my vegetables and rice. So quick, simple and tasty- a delight for busy people.
Cooking this now, it went in the fridge to marinate a bit late in the day so only had an hr to soak in. Then wasinto the oven with foil ontop to speed it up as my partner and tend to have late dinners on Saturdays.
I used a really rich soy sauce, so reduce by half and added rest water. I took off the foil about 25 mins into cooking. Afraid mine won’t look anywhere near as good as your this time round.
What type of soy sauce do you use and the brand? I always have trouble working out how much soy sauce to put in with recipes requiring ‘soy sauce’ as I’ve found different brands can often be big differences in flavour and intensity. However, I tasted the marinade and it was really nice with half water half soy sauce with the same volume of honey. The only thing I did notice is the marinade doesn’t stick to the chicken skin well. Maybe I was meant to take the skin off!!
I think 50 mins is not enough though. It should fall off the bone like ribs !!!
for those of you who are intrigued about stuffing parts of chicken. I am an aussie and we have always had chicken maryland, however there is a little restaurant at the start of the blue mountains west of sydney and they had a dish which was stuffed chicken wings, and they were stuffed!!! with pork and prawns and baby corn…..go figure??
mind you they were absolutely mind blowingly delicious !!!!