This Maple Rosemary Grilled Chicken is juicy and flavorful, with a sweet and herbaceous glaze that will make your taste buds dance! It’s perfect for any summer BBQ.
The combination of maple syrup and fresh rosemary brings out the best in chicken. I love enjoying this dish with a side of grilled veggies—it’s a match made in heaven!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is a favorite because it cooks evenly. If you’re looking for a leaner option, turkey breasts work well too. Alternatively, bone-in chicken can add extra flavor but may require a longer cooking time.
Maple Syrup: Pure maple syrup is key for that sweet and rich flavor. If you’re in a pinch, honey or agave syrup can be good substitutes, but they will change the taste slightly. Aim for the real stuff whenever possible for the best results!
Fresh Rosemary: I love fresh rosemary for herbal brightness. If you can’t find it, substituting dried rosemary is fine—just use less, about one teaspoon, since dried herbs are more potent. Thyme or sage are also nice alternatives.
Dijon Mustard: Dijon provides tanginess and depth. If you prefer a milder flavor, yellow mustard works too, or you could use grainy mustard for texture. For a dairy-free option, skip mustard altogether and add a bit of extra maple syrup.
Garlic: Freshly minced garlic is great for flavor. If you’re out of fresh garlic, use garlic powder (1/8 teaspoon = 1 clove) to save time. Don’t forget to adjust according to taste!
How Do I Get Juicy, Grilled Chicken Every Time?
Getting juicy chicken from the grill can sometimes be tricky, but marinating and resting are key. Marinating not only flavors the meat but also helps keep it moist. The longer you marinate (up to overnight), the better the flavor. Just don’t skip the resting time once it’s grilled; this allows the juices to redistribute back into the meat.
- Ensure the grill is preheated to medium-high heat; this helps create a nice sear.
- Cook the chicken for about 6-7 minutes on each side, and check the internal temperature with a meat thermometer—it should hit 165°F (75°C).
- Let the chicken rest for 5 minutes after grilling for maximum juiciness.
How to Make Maple Rosemary Grilled Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
For the Marinade:
- ½ cup pure maple syrup
- 2 tablespoons fresh rosemary, finely chopped (plus extra for garnish)
- 2 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: Fresh lemon juice for marinating or serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus at least 1 hour of marinating time. After marinating, you’ll need another 15–20 minutes to grill the chicken. Altogether, you’re looking at approximately 1 hour and 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Marinade:
Grab a medium-sized bowl and whisk together the maple syrup, chopped rosemary, minced garlic, Dijon mustard, olive oil, salt, and black pepper. This marinade is the secret to making your chicken flavorful and juicy!
2. Marinate the Chicken:
Take out a resealable plastic bag or a shallow dish. Place the chicken breasts inside, and pour the marinade all over them. Make sure each piece is nicely coated. Seal the bag or cover the dish and pop it in the refrigerator. Let it sit for at least 1 hour, or even overnight if you want a stronger flavor.
3. Preheat the Grill:
While the chicken is marinating, preheat your grill to medium-high heat. This ensures that your chicken will cook evenly and gives it those beautiful grill marks.
4. Grill the Chicken:
When you’re ready, take the chicken out of the marinade, letting the excess drip off. Don’t throw away the marinade yet—set it aside! Place the chicken breasts on the grill and cook for about 6-7 minutes per side. You’re looking for the internal temperature to reach 165°F (75°C). To add extra flavor, brush the reserved marinade on the chicken during the last few minutes of cooking.
5. Rest the Chicken:
Once the chicken is done grilling, move it to a plate and let it rest for about 5 minutes. This resting time allows the juices to redistribute, keeping your chicken nice and moist!
6. Serve:
Now it’s time to serve! Garnish your grilled chicken with some fresh rosemary sprigs for a lovely touch and a squeeze of lemon juice if you like. Enjoy your delicious Maple Rosemary Grilled Chicken!
Can I Use Bone-In Chicken for This Recipe?
Yes, you can use bone-in chicken, but you’ll need to adjust the grilling time. Bone-in pieces usually take longer to cook, so aim for about 10-12 minutes per side. Ensure the internal temperature still reaches 165°F (75°C) for safety.
What If I Don’t Have Fresh Rosemary?
If you don’t have fresh rosemary, you can use dried rosemary instead. A good rule of thumb is to use about 1 teaspoon of dried rosemary for every tablespoon of fresh. Keep in mind that dried herbs are more concentrated, so add them gradually to avoid overpowering the dish!
How Should I Store Leftovers?
Store any leftover grilled chicken in an airtight container in the fridge for up to 3 days. For best results, reheat it gently in a skillet over low heat or microwave it briefly to avoid drying it out.
Can I Make This Recipe Ahead of Time?
Absolutely! You can marinate the chicken the night before, which will enhance the flavor. If you’re grilling the chicken the next day, simply pull it out of the fridge about 30 minutes before grilling to bring it to room temperature for more even cooking.
