Rosemary Maple Glazed Chicken is tender and juicy chicken covered in a super tasty sweet and savory marinade. The flavor is amazing, and this dish is sure to become a new family favorite!
Incredible Rosemary Maple Glazed Chicken is easy to prepare with a simple homemade sweet, tangy, sticky marinade that will blow your mind. This delicious marinade recipe is great for baked or grilled chicken recipes to keep the meat moist and tender! All you need is an hour for the chicken to marinate and then about 10 minutes to grill the chicken. Use an outside grill or make this inside using a grill pan. Enjoy your favorite sides for the perfect weeknight dinner!
Reasons you will love this recipe
- Irresistible flavors: The tender chicken absorbs the sweet and tangy marinade and makes it perfectly juicy and delicious. We love this served with grilled lemon garlic asparagus, potato salad, creamy garlic mushrooms, or over a salad for a complete meal.
- Healthy main: Lean chicken breasts are packed with protein, and they’re rich in many different vitamins and minerals. The ingredients needed to make this chicken recipe are simple and wholesome.
- Easy to make: Whether you’re entertaining or just need a quick weeknight dinner option, this maple-glazed chicken is always a hit and so simple to make. You’ll only need about 15 minutes of hands-on time!
- Great for meal prep: We love to make this on a Sunday, and have chicken to pair with different sides throughout the week! You can also double or triple the recipe, so you can enjoy the leftovers over salads for lunch, throughout the week.
Ingredients needed for this grilled chicken breast
This maple dijon chicken breast recipe has just 4 main components that join together for perfectly tender, juicy, flavorful chicken. Here’s what you’ll need:
- For the marinade: For the perfect balance of sweet and tangy flavor, we’re combining maple syrup, apple cider vinegar, coconut aminos, Dijon mustard, and olive oil.
- Rosemary: While fresh herbs are the most fragrant, dried herbs are perfectly acceptable. Use less, about 2 teaspoons instead of 2 tablespoons.
- Seasonings: A blend of onion powder, garlic powder, Kosher salt, and black pepper adds savory flavor.
- Chicken: We typically use boneless skinless chicken breasts for this recipe, however, the marinade would work on drumsticks and chicken thighs too.
How to make this recipe
- Make the marinade: In a small jar, add the maple syrup, vinegar, coconut aminos, mustard, oil, fresh rosemary, and seasonings. Shake until emulsified.
- Marinate the chicken: Add the chicken to a shallow plate and pour over about 2/3 of the marinade. Reserve the 1/3 in the jar to use later on. Move around in the dish to coat it and allow it to marinate, for 1 hour overnight, in the fridge.
- Heat the grill: Preheat an outdoor grill or a grill pan over medium-high heat. Drain the chicken from the marinade and allow it to reach room temp.
- Cook the chicken: Grill for 10-12 minutes, or until the internal temperature of each chicken reaches 165ºF. Over the last couple of minutes, baste the chicken with the remaining 1/3 of marinade from the jar.
- Chicken breast size: Choose chicken breasts that are all about the same size and shape, so that they’ll cook at the same rate. We recommend avoiding overly thick chicken breasts because they will take much longer to cook.
- Bake instead of grill: If you prefer to bake the chicken, place it on a parchment-lined baking sheet or in a baking dish at 400 degrees F for 20-30 minutes until the internal temperature reads 165 degrees F. Follow all other instructions in the recipe.
- Make ahead: Get a head start on this meal, you can prepare the marinade up to one day before you plan to use it. You can also marinate the chicken overnight or for several hours during the day, so it’s ready to cook at dinnertime.
- Meal prep tip: To have chicken ready to use throughout the week, double the recipe and use the leftovers in salads or wraps for lunches, or with sides for quick dinners.
Frequently asked questions
A great marinade requires three key ingredients: fat, acid, and flavorings. Maple syrup with the addition of other seasonings, some acidity, and fat makes a great component of a marinade to add sweetness. In this recipe, the fat comes from the olive oil, the acid comes from the vinegar and then we have seasonings, maple syrup, coconut aminos, and Dijon mustard to add plenty of flavor.
Using an instant-read thermometer is the best way to ensure that your chicken is cooked to a safe temperature. Test the thickest part of the breast or thigh, and the thermometer should read at least 165 degrees F. If you don’t have a thermometer, poke the chicken in the thickest part and if the juices run clear, the chicken is fully cooked. If the juices are red or have a pinkish color, let the chicken cook a bit longer.
Medium-sized chicken breasts typically need to grill for about 5 to 6 minutes per side, or until it is cooked through and the thickest center registers 165ºF. The grill time will depend on how hot your grill is and the size of your chicken breasts. Larger breasts (6-8 ounces) can take 20 minutes (total) or longer to be cooked through.
This maple mustard grilled chicken is crazy good! Don’t forget to brush the chicken with the reserved maple dijon marinade. It’s the finishing touch that really makes the chicken. The sauce is lick-your-plate delicious.
We like to serve this grilled chicken with air fryer green beans and crispy potato wedges. The leftovers are fantastic chopped up on a salad or in a sandwich wrap. This dish is also great served over rice with a side of roasted veggies or another vegetable side.
Place leftovers in an airtight container or in a ziplock bag. They will keep in the fridge for up to 4 to 5 days. You can also freeze the chicken in a freezer-safe container or bag for up to about 3 months.
More chicken recipes you may like
- Honey Chipotle Grilled Chicken
- Honey Mustard Grilled Chicken
- Balsamic and Pesto Grilled Chicken
- Grilled Chicken Kafta
- Grilled Chicken Breast with Avocado Salsa
- Salsa Fresca Baked Chicken Breast
- French Onion Chicken Skillet
- Pesto Chicken Recipe
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Rosemary Maple Glazed Chicken
- 1/4 cup maple syrup
- 1 tbsp apple cider vinegar
- 2 tbsp coconut aminos or low sodium soy sauce
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 tbsp chopped fresh rosemary
- 1 tsp onion powder
- 1 tsp garlic powder
- Kosher salt and pepper to taste
- 4 boneless skinless chicken breasts
- In a small jar, add the maple syrup, vinegar, coconut aminos, mustard, oil, fresh rosemary, and seasonings. Shake until emulsified.
- Add the chicken to a shallow plate and pour over about 2/3 of the marinade. Reserve the 1/3 in the jar to use later on. Move around in the dish to coat it and allow it to marinate, for 1 hour to overnight, in the fridge.
- Preheat an outdoor grill or a grill pan over medium-high heat. Drain the chicken from the marinade and allow it to reach room temp.
- Grill for 10-12 minutes, or until the internal temperature of each chicken reaches 165ºF.
- Over the last couple of minutes, baste the chicken with the remaining 1/3 of marinade from the jar.