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Maple Rosemary Grilled Chicken

Tender, juicy grilled chicken with sweet maple syrup and earthy rosemary that creates a beautifully caramelized exterior with extraordinary flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/3 cup pure maple syrup
  • 3 tablespoons olive oil
  • 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried)
  • 3 cloves garlic, minced
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Method
 

  1. Whisk together maple syrup, olive oil, chopped rosemary, minced garlic, apple cider vinegar, Dijon mustard, salt, pepper, and red pepper flakes in a bowl.
  2. Place chicken breasts in a zip-lock bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 30 minutes, though 2-4 hours yields the best results.
  3. Heat your grill to medium-high heat (about 400°F). Clean and oil the grates to prevent sticking. Remove chicken from the marinade, reserving the liquid for basting. Let the chicken come to room temperature for about 10 minutes before grilling.
  4. Place chicken on the grill and cook for 6-7 minutes without moving it. Flip once and grill for another 5-8 minutes, basting with reserved marinade during the last few minutes. The internal temperature should reach 165°F.
  5. Let the grilled chicken rest for 5 minutes before slicing to allow juices to redistribute.

Notes

Marinate for at least 30 minutes, but 2-4 hours yields best results. Can marinate overnight for deeper flavor. Let chicken come to room temperature for 10 minutes before grilling for even cooking. Don't move chicken too frequently while cooking to ensure proper searing. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently in oven at 325°F to maintain moisture. Recipe is naturally dairy-free and gluten-free.