Maple Rosemary Grilled Chicken
Truly the best grilled chicken ever! It’s wonderfully sweet and savory with just so much flavor with the simplest marinade!
Happy Monday! Butters and I have not moved off the couch since Saturday night.
Because, guys, we just went to our very first So Cal Corgi Beach Day over the weekend! It was…EPIC. Legit epic. There were so many corgis, including baby corgis, and even one in a wheelchair wearing a cape and sunglasses!
I basically wanted to take every single corgi home. But don’t worry. I didn’t.
Instead, I came home and grilled lots of chicken breasts. But not just any chicken breasts. I soaked the crap out of them with the best marinade ever. All you need is some pantry-friendly ingredients.
That’s it. Marinate them and throw them on the grill.
Serve with veggies or in quesadillas or even with some scrambled eggs with your breakfast. It’ll be a huge staple in your household this summer!
Maple Rosemary Grilled Chicken
Ingredients
- ½ cup maple syrup
- ¼ cup reduced sodium soy sauce
- 3 tablespoons olive oil, divided
- 1 shallot, diced
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon Dijon
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 6 boneless, skinless chicken breasts
- 2 sprigs fresh rosemary
Instructions
- In a small bowl, combine maple syrup, soy sauce, 2 tablespoons olive oil, shallot, rosemary, lemon juice, Dijon and garlic; season with salt and pepper, to taste.
- In a gallon size Ziploc bag, combine maple syrup mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
- Preheat grill to medium high heat.
- Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
- Serve immediately, garnished with rosemary, if desired.
Did you make this recipe?
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This was easy and amazing! The entire family loved it. Will be making this again very soon!
This marinade is THE BOMB. It’s my family’s favorite grilled chicken recipe by far. Do yourself a favor and try it for pork tenderloin as well. I made the marinade exactly as called for and used 2 tenderloins totaling about 2.5 pounds. I marinated them overnight, and then cooked them in the oven on convection roast until they reached an internal temperature of 145. So yummy…may have been even better than the chicken!
I omitted the garlic and shallots and marinated boneless chicken for about 1 hour, grilled it on low for about 15 mins on each side. It was incredibly delicious! So moist with so much maple flavor. This is so easy and it will be a go to for a quick, easy and delicious meal.
Easy & Delicious! Not too sweet…a tasty balance of savory and sweet. I tried stretching the marinade by using half of the ingredients, and it still had enough flavor. I also omitted the salt as well. Instead of discarding the marinade, I made a sauce following these steps: 1) Add some water if needed and boil it for 5 minutes 2) Strain the liquid and 3) whisk in a cornstarch slurry to thicken it. I’ve done this many times with marinades with no problems, but I always time the boil for a full 5 minutes to kill any bacteria. I’m going to try freezing the marinade with some raw chicken which makes for faster prep at a later meal. Thanks for a keeper recipe!
I absolutely love this marinade, I always make extra to ensure I have plenty of sauce on the side. The only change I make is I use roasted garlic instead of raw. Fantastic recipe, thank you for sharing!
Excellent! I’ve made it several times. My entire family love it. Goes with any side dish.
This chicken was fantastic. I paired with your Grilled Garlic Herb Zucchini. It made for a fantastic meal. I am going to try the marinade on salmon tonight!
Wow! Another mind blowing recipe. Your recipes are absolutely fabulous. As someone who randomly became anaphylactic to multiple things last year, it is great to enjoy food again.
This chicken has become our favorite “go to” recipe for chicken. We eat chicken breast quite a bit and make this recipe nearly every other time we prepare chicken. It’s so flavorful, juicy and tender. I had to start some new rosemary plants since our original “bush” has been getting regular pruning for this recipe. So grateful we stumbled upon the recipe last year!
I made this in the oven today for Thanksgiving. So delicious and juicy! Thank you for sharing this recipe!
It’s a good marinade! I made kebabs and served with roasted cauliflower and home made stuffing. It was outstanding together. I think it needs a blander starch because the marinade is powerful. It’d be good in a cream sauce w pasta or with mashed potatoes and asparagus.
This may be the best grilled chicken I’ve ever made at home and will definitely become a favorite this summer! I didn’t change a thing to the recipe… perfect as is. Served it with roasted baby potatoes and a salad.
Yo, I love maple syrup and pan seared chicken. Your recipe has great reviews, but what if I cannot have soy sauce? Is there a healthy substitute option?
Thanks!
I’ve heard that coconut aminos can be used as a substitute for soy sauce! (It has less salt but is NOT low-sodium). I haven’t personally tried it, so you may need to adjust the amounts
Surely you would know that if you can’t have soy sauce? What have you been using as a substitute before this?
While I am unsure what precisely inhibits you from consuming regular Soy Sauce, I will recommend Tamari Sauce as a potentially viable alternative. The primary difference between the two is that Tamari is produced with little-to-no wheat, but there are also many other subtle flavor profile differences as well. I actually prefer Tamari to regular Soy Sauce.
https://www.thekitchn.com/the-difference-between-tamari-and-soy-sauce-ingredient-intelligence-174139
This marinade is amazing! I think we made it at least 8-9 times this summer. The flavours are perfectly balanced and the chicken came out super tender. We made it both on the BBQ but also a couple of times in a cast iron frying pan just on the stove. We also used both chicken breasts as well as chicken tenders and it always turned out super tasty. A new summer favourite for our family!
Same with this recipe. Any tips and tricks for cooking recipes that normally would be cooked on the grill in an oven instead? I do t have a grill and I live in a condo.
Hi Claire! You can try to cook these in the oven or on a grill pan on the stovetop if you do not have access to a grill.
Amazing recipe. I love mapley rosemary flavors and this was perfectly sweet and savory. Will definitely make again. I dont have a grill so I seared it in a skillet then finished in the oven. It was still nicely moist.
Made this tonight for dinner. Marinated overnight in ziplock baggy. I made it just as directed…. our only complaint was too much rosemary for us. Next time only use 1tbsp of the fresh herb. Otherwise a great easy, tasty protein! Served with mashed potatoes and California vegetables.
Delicious! We used boneless chicken thighs instead of breasts.
Great choice!
What do you think about using this marinade for boneless chops? I’ve found that I’ve been able to interchange most chicken and pork marinades.
Sounds amazing!
I made this today, after buying a huge bottle of real maple syrup from Costco. No fresh rosemary or lemon on hand, so I used dried rosemary and bottled lemon juice. I grilled the chicken on the stove with a cast iron grilled pan and served it with rosemary roasted potatoes. It was damn delicious! Thanks for a great recipe!
Thank you, Blossom!
Omg, I made this recipe, and it was amazing. I loved it, and so did my family. I cut the into slices like a filleted fish. I did not marinated my chicken over night, only because I forgot to do so. However, I did get up early that morning, and marinated most of the day before cooking it on the grill, and it still tasted amazing. Thanks for this recipe, because my family loved it. I will be making it again today for dinner, this time I let it marinated over night. I am sure it still will be mouthwatering.
It should be even better when marinated longer! So happy you liked it!
When I made this for my family, my husband said after the first bite that it was the best marinated chicken he has EVER had. Both of my kids loved it too. My husband keeps requesting it ever since. Absolutely delicious!
That’s great news!
What would you recommend as sides for this for dinner? I’m marinating this for tonight.
Hi Cassandra! Feel free to check out our side dish selection here: https://damndelicious.net/category/side-dish/.
Great recipe! A huge hit with my family. I marinated it for about an hour and was still so moist and flavorful. This one’s going in regular rotation!
So happy to hear it!
I made this last night. My picky family (6 of us) loved it. I started the marinade in the morning and the result was awesome flavor. While the chicken was marinading I put leftover lemon and rosemary in a pot of water and let it boil for awhile. My whole house smelled wonderful.
Way to make everybody happy! Thanks for sharing!
I love this recipe! I actually put it all in a ziploc bag in the freezer (part of my weekly market day is prep and freeze day, so meals are ready throughout the week). As it thawed it marinated in the fridge, and was great for grilling. All my children liked it. Adding this to my meal plan!
Sweet!
Made our first recipe with sausage and green beans on the grill. Its now on our favorites and I will recommend your blog to everyone I know.
Today trying the Rosemary chicken
Thank you, Julie!
Hello! What are your thoughts on using honey instead of maple syrup? Do you think it would taste good? I have honey leftover from the honey garlic sauce and I don’t have any maple syrup.
Hi Hayley! Honey sounds like an amazing idea but unfortunately, without having tried it myself, I cannot really say with certainty. As always, please use your best judgment when making substitutions and modifications.
I marinated this chicken overnight, throughout the workday, and it was grilled to amazing, delicious perfection tonight! This one is going in the recipe box! I took a photo of it…not quite a blog-worthy photo…but oh-so good!
Awesome Michelle!
I made this last night & it is delicious. We marinated it for a day & it turned out wonderfully! Great recipe, thank you!
That’s awesome, Amy. Thank you!
I have this marinating right now for tonight! If I bake it do I need to get rid of all of the excess marinade before baking, or can I cook it in the excess marinade?
You can discard the excess marinade. Let us know how it turns out baked! 🙂
What is Dijon?
It is a type of mustard.
I had a couple of precooked (grilled) chicken breasts in my freezer that really needed to be used. I defrosted them today, then I saw this recipe and said “why not?” I actually mixed your marinade as a sauce, simmered it in the microwave to cook the shallots and blend the flavors, and then placed the sliced chicken in a pan, and added the marinade. In fifteen minutes, I had a fabulous chicken that I poured over brown rice with green beans on the side.
That marinade makes a marvelous sauce, and I will make it again and again. What is so good about it is the sweetness combined with the mustard, which makes it slightly tangy and not cloying in any way. Thanks so much for such a wonderful addition to my cooking repertoire!
You are very sweet, thank you for sharing with us Constance!
Can you use the pancake waffle maple syrup or is the real stuff? It’s just that real maple syrup is so expensive and honestly I prefer the pancake syrup.
I recommend using the real stuff for the best results possible, but as always, please use your best judgment regarding substitutions and modifications.
Hi looks good I have more chicken thighs I want to use would they be ok instead of the breast chicken. Marilyn
Of course!
Can this recipe be baked instead of grilled?
Yes, of course.
Any idea what temperature to bake this for, and for how long? Thank you!
I typically like to bake chicken breasts at 400 degrees F for about 20-25 minutes (flipping halfway). But as always, please use your best judgment as cooking time can vary by the size of the chicken breasts. Hope that helps!
Thanks for this! I apparently didn’t bother to read the name of the recipe before buying the ingredients. Then was kicking myself for not having a grill 😛
This chicken looks amazing! I need this in my life!
Paige
http://thehappyflammily.com