Description
This grilled maple rosemary chicken is packed with sweet, savory, and herby flavors thanks to maple syrup, soy sauce, Dijon, and fresh rosemary. It’s quick, easy, and perfect for weeknight dinners or weekend grilling.
Ingredients
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½ cup maple syrup
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¼ cup reduced-sodium soy sauce
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3 Tbsp olive oil, divided
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1 shallot, diced
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2 Tbsp chopped fresh rosemary
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1 Tbsp freshly squeezed lemon juice
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1 Tbsp Dijon mustard
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3 cloves garlic, minced
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Kosher salt and black pepper, to taste
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6 boneless, skinless chicken breasts
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2 sprigs fresh rosemary (optional, for garnish)
Instructions
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Whisk together maple syrup, soy sauce, 2 Tbsp olive oil, shallot, rosemary, lemon juice, Dijon, garlic, salt, and pepper.
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Add chicken to a resealable bag with marinade. Refrigerate 30 minutes or overnight.
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Preheat grill or grill pan to medium-high heat.
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Remove chicken from marinade and discard marinade. Brush with remaining 1 Tbsp olive oil.
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Grill for 10–12 minutes, turning occasionally, until internal temperature reaches 165°F.
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Let rest 5 minutes. Garnish with rosemary if desired and serve.
Notes
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For best results, marinate overnight.
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Use tamari for a gluten-free version.
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Chicken thighs can be substituted for juicier results.
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Leftovers store well and are great for salads and wraps.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American