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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

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Maple Barbecue Baked Chicken Recipe

This very simple flavor combo is a great complement for classic baked chicken. Maple Syrup and BBQ Sauce combine with plain ol’ Salt and Pepper in this easy recipe, with a little rice vinegar thrown in. Be sure to use real Maple Syrup, the fake stuff won’t caramelize in the oven, and that adds all the flavor! This recipe is written for chicken thighs. Typically boneless, skinless chicken breasts are the norms in most households but I urge you to try these if you haven’t. Not only are they full of flavor, they are very affordable. And with a bit of effort, you can skin and bone them before cooking.

  • Yield:4

  • Level of Difficulty:Easy

  • Cook Time:40 Minutes

  • Prep Time:20 Minutes

Ingredients

  • 1 1/2 pounds

    chicken thighs (5-6 in a package)

  • Salt

  • Pepper

  • 1/4 cup

    real maple syrup

  • 1/2 cup

    barbeque sauce

  • 1 tablespoon

    rice vinegar

  • cooked brown rice, for serving

Directions

Skin the thighs by sliding your finger under the lose edge of the skin. Gently tear away from the meat, using your knife to slice away where it needs it. Slide the knife alongside the bone into the meat; gently work it all around the bone, working it out of the meat. Place the bone and skin in a baggie to make chicken stock with, later (will freeze up to 6 months).

Rinse and pat dry each thigh. Liberally sprinkle each side of the thighs with salt and ground black pepper, to your family’s taste.

Line an 8×8” pan with aluminum foil and pre-heat the oven to 450-degrees.

Add the thighs to the lined pan.

Meanwhile combine the maple syrup, BBQ sauce, and rice vinegar in a small bowl. Pour the sauce over the thighs, turning each one to coat.

Bake in the 450-degree oven for 20 minutes. Remove and flip the chicken, basting each side with the sauce. Place back in the oven for another 20 minutes until cooked through.

Serve over hot brown rice, drizzle the extra sauce over the thighs. Enjoy!

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