Maple Rosemary Marinated BBQ Chicken Breasts
A deliciously different way to enjoy maple syrup. This chicken marinade includes maple, rosemary and a hint of lemon juice. Perfect for grilling or barbequeing on your charcoal or gas grill.
Ingredients
- 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
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 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 for indirect cooking).
- 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 indirect heat 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!
Notes
Recipe adapted from Damn Delicious