Ingredients
Scale
- 1/2 cup maple syrup
- 1/4 cup reduced sodium soy sauce
- 3 tablespoons olive oil (divided)
- 1 shallot (diced)
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon freshly squeezed lemon juice
- 6 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
Instructions
- In a small bowl, whisk together the maple syrup, soy sauce, 2 tablespoons of olive oil, diced shallot, rosemary, lemon juice, garlic, salt, and pepper.
- Place the chicken breasts in a gallon-sized Ziploc bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes or overnight for deeper flavor.
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and discard the excess marinade. Brush with the remaining tablespoon of olive oil and season with salt and pepper.
- Grill each chicken breast for about 10 minutes total or until they reach an internal temperature of 165°F, turning occasionally.
- Let rest briefly before serving. Garnish with fresh rosemary if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (130g)
- Calories: 250
- Sugar: 14g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 21g
- Cholesterol: 70mg