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Maple Rosemary Grilled Chicken - The best grilled chicken! Made with the easiest marinade, packed with so much flavor (great make-ahead recipe too). So juicy and so tender!

The best grilled chicken! Made with the easiest marinade, packed with so much flavor (great make-ahead recipe too). So juicy and so tender!

Featured Comment

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!
Michelle
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Why you’ll love this grilled chicken recipe

  • Staple recipe. Whether this is thrown on the grill or a cast iron grill pan (during the colder months), this will be your go-to grilled chicken recipe 365 days out of the year.
  • Most flavorful marinade. With just a few pantry-friendly staples, you’ll have the best sweet and savory marinade, packed with so much flavor.
  • Prep ahead of time. Marinate overnight and cook just before serving for the most convenient make ahead recipe, perfect for weeknight dinners or summer entertaining (think BBQs, picnics, and potlucks).
  • Versatile recipe. This grilled chicken can be served with roasted vegetables, or leftovers can easily be repurposed for quesadillas, salads, and sandwiches.

Chicken breasts vs. chicken thighs

Chicken breasts

Breasts are a lean protein source, ideal for quick cooking. Proper grilling methods such as pounding for even thickness, marinating for at least 1 hour, and allowing the chicken rest will yield juicy, tender chicken.

Chicken thighs

Thighs are a fattier cut of meat, allowing them to be much more forgiving with cook times and thus, much less likely to dry out if overcooked.

tips and tricks for juicy grilled chicken

  • An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor.
  • Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
  • Fresh herbs are best. Although you can certainly substitute dried herbs, fresh rosemary is ideal here, delivering the best kind of flavor. 
  • Preheat the grill. Ensure that the grill is properly cleaned (to prevent sticking) and preheated prior to grilling. This will allow for a better sear for those grill marks and evenly cooked chicken.
  • Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
  • Use similar size chicken. Chicken breasts come in a variety of sizes – try to use similar-sized chicken breasts, pounding out the chicken as needed into flat, even pieces for even cooking and grilling.
  • Let your meat rest. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
  • Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.

what to serve with maple rosemary grilled chicken

Tools For This Recipe

Cast iron grill pan or large cast iron skillet

Maple Rosemary Grilled Chicken: Frequently Asked Questions

Can I use fresh herbs instead?

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.

What if I don’t have a grill?

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!

How can I avoid dry grilled chicken?

To ensure juicy, moist chicken, marinate the chicken for at least 1 hour, avoid overcooking (use an instant-read thermometer) and let it rest prior to slicing and serving.

Can I make this ahead of time?

Yes! The chicken can be marinated overnight and placed in the fridge.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Maple Rosemary Grilled Chicken

Yield: 6 servings
Prep: 45 minutes
Cook: 10 minutes
Total: 55 minutes
The best grilled chicken! Made with the easiest marinade, packed with so much flavor (great make-ahead recipe too). So juicy and so tender!
4.9 stars (22 ratings)
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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 mustard
  • 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.

Equipment

Cast Iron Grill Pan
Cast Iron Grill Pan
Cast Iron Skillet
Cast Iron Skillet
Instant Read Thermometer

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