Maple Rosemary Grilled Chicken — Damn Delicious

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Maple Rosemary Grilled Chicken

Truly the best grilled chicken ever! It’s wonderfully sweet and savory with just so much flavor with the simplest marinade!

Butters and I have not moved off the couch since Saturday night.

Because, guys, we just went to our very first So Cal Corgi Beach Day over the weekend!

It was…EPIC. Legit epic. There were so many corgis, including baby corgis, and even one in a wheelchair wearing a cape and sunglasses!

I basically wanted to take every single corgi home.

But don’t worry. I didn’t.

Instead, I came home and grilled lots of chicken breasts.

But not just any chicken breasts.

I soaked the crap out of them with the best marinade ever!

All you need is some pantry-friendly ingredients.

That’s it. Marinate them and throw them on the grill.

Serve with veggies or in quesadillas or even with some scrambled eggs with your breakfast. It’ll be a huge staple in your household this summer!

Maple Rosemary Grilled Chicken

Yield: 6 servings

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Truly the best grilled chicken ever! It’s wonderfully sweet and savory with just so much flavor with the simplest marinade!


  • 1/2 cup maple syrup
  • 1/4 cup 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
  • 3 cloves garlic, minced
  • Kosher salt and fresh ground black pepper, to taste
  • 6 boneless, skinless chicken breasts
  • 2 fresh rosemary sprigs


  1. 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.
  2. In a gallon size 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.
  3. Preheat grill to medium high heat.
  4. Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
  5. Serve immediately, garnished with rosemary, if desired.

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This chicken looks amazing! I need this in my life!

Can this recipe be baked instead of grilled?

Any idea what temperature to bake this for, and for how long? Thank you!

I typically like to bake chicken breasts at 400 degrees F for about 20-25 minutes (flipping halfway). But as always, please use your best judgment as cooking time can vary by the size of the chicken breasts. Hope that helps!

Thanks for this! I apparently didn’t bother to read the name of the recipe before buying the ingredients. Then was kicking myself for not having a grill 😛

Hi looks good I have more chicken thighs I want to use would they be ok instead of the breast chicken. Marilyn

Can you use the pancake waffle maple syrup or is the real stuff? It’s just that real maple syrup is so expensive and honestly I prefer the pancake syrup.

I recommend using the real stuff for the best results possible, but as always, please use your best judgment regarding substitutions and modifications.

I had a couple of precooked (grilled) chicken breasts in my freezer that really needed to be used. I defrosted them today, then I saw this recipe and said “why not?” I actually mixed your marinade as a sauce, simmered it in the microwave to cook the shallots and blend the flavors, and then placed the sliced chicken in a pan, and added the marinade. In fifteen minutes, I had a fabulous chicken that I poured over brown rice with green beans on the side.

That marinade makes a marvelous sauce, and I will make it again and again. What is so good about it is the sweetness combined with the mustard, which makes it slightly tangy and not cloying in any way. Thanks so much for such a wonderful addition to my cooking repertoire!

You are very sweet, thank you for sharing with us Constance!

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