Rosemary Maple Glazed Chicken

Top view of 4 grilled chicken breasts over a white plate.

5 from 1 vote

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!

Prep Time5

Cook Time10

Marinating time1

Total Time1 15

Course: Main Course

Cuisine: American

Diet: Gluten Free, Low Fat

Servings: servings

Author: Rena

Ingredients

1/4 cup maple syrup
1 tablespoon apple cider vinegar
2 tablespoons coconut aminos or low sodium soy sauce
1 tablespoon Dijon mustard
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 teaspoon onion powder
1 teaspoon garlic powder
Kosher salt and pepper to taste
4 boneless skinless chicken breasts

Instructions

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.

Notes

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.
You may use boneless and skinless chicken thighs

Nutrition