Maple Rosemary Marinated BBQ Chicken Breasts

Maple Rosemary BBQ Chicken Breasts

Maple Syrup season in Ontario has us looking for delicious ways to enjoy this sweet syrup (besides pancakes!).  We had a craving for the combination of maple and rosemary and discovered this recipe for the barbeque. And good news…you likely have all these classic marinade ingredients at home. 

For this recipe we’ve gone with bone-in, skin-on chicken breasts (you can replace with boneless if that’s your preference!). Being a butcher shop, we tend to favour bone-in, skin-on meats because the skin preserves the tender juices and the bone adds flavour.

Feel free to play with the flavours in this recipe…marinades are easily adapted by omitting or adding your own flavours. Just be sure to include the 3 main components that make up a marinade: acid (like lemon juice or vinegar), oil, and flavour (herbs, seasoning, maple).

Now for the maple syrup, make sure you are purchasing the REAL thing! Real maple syrup is the sap from tapped trees that has been harvested, boiled, and bottled without any additives or corn syrup.  A lot of hard work goes into the production of maple syrup (they call it Canada’s liquid gold for a reason!).

And as always, make sure you are using quality meats for a better end result.  Chicken breasts for this recipe are easily sourced from your local butcher or local farmer.


  • 1/3 cup Ontario maple syrup
  • 2 tbsp reduced sodium soy sauce
  • 3 tablespoons olive oil, divided
  • 1 shallot, minced
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon Dijon (try Kozlik‘s)
  • 3 cloves garlic, minced
  • Kosher salt and fresh ground black pepper, to taste
  • 4 bone-in, skin-on chicken breasts
  • sprigs of rosemary for garnish (optional)


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 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.

Allow the chicken to rest at room temperature for 30 minutes – 1 hour before cooking. Meats at room temperature cook more evenly.

Preheat grill to medium high heat (have a cooler side for the other half of the grill).

Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper.

Add chicken to the hot side of the grill, and brown both sides, approximately 10-14 minutes. Get some nice sear marks on there!

Move the chicken breasts to the cooler side of the grill until cooked through, turning occasionally, and reaching an internal temperature of 165 degrees F, about 20-35 minutes. The chicken can be removed from heat at 160F, covered loosely and left to rest for 10 minutes (the temperature will continue to rise to 165F even after it is removed from the heat).

Garnish with rosemary if desired

Serve immediately and enjoy!

Recipe adapted from Damn Delicious

More At Heatherlea