The sticky, smoky sweetness of maple syrup. The kiss of the grill. Notes of rosemary, mustard, and soy. All of these things combine to make Maple Syrup Chicken such an incredible dish. But even then, Maple Syrup Chicken is truly more than the sum of its parts. There’s something just so incredible about the balance of sweet and savory, the caramel-golden glaze on each bite, which makes it beyond delectable. Dig in and find how humble ingredients can make something extraordinary.
Ingredients
- 1/2 cup maple syrup
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons olive oil, divided
- 1 shallot, diced
- 2 tablespoons fresh rosemary, chopped, plus 2 sprigs, for garnish
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- kosher salt, to taste
- freshly ground black pepper, to taste
- 6 chicken breasts, boneless and skinless
Directions
Step 1 –In a small bowl, add the maple syrup, the soy sauce, 2 tablespoons of the olive oil, the shallot, 2 tablespoons of the chopped rosemary, the lemon juice, the Dijon mustard, and the garlic.
Step 2 –Season the marinade with the salt and the pepper.
Step 3 –In a gallon-size resealable plastic bag, add the marinade and the chicken, sealing and massaging the bag to fully coat the chicken.
Step 4 –Marinate the chicken in the refrigerator for at least 30 minutes and up to overnight, turning the bag occasionally.
Step 5 –Remove the chicken from the marinade and discard the marinade.
Step 6 –Preheat the grill to medium-high heat.
Step 7 –Brush the chicken with the remaining olive oil and season it with the salt and the pepper.
Step 8 –Add the chicken to the grill and cook, turning occasionally, until the chicken is cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
Step 9 –Serve immediately garnished with the extra rosemary sprigs.
