Maple Rosemary Grilled Chicken
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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!
Tools For This Recipe
Cast iron grill pan or large cast iron skillet
Maple Rosemary Grilled Chicken: Frequently Asked Questions
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
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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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