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Get sweet and zingy goodness with Maple Mustard Marinade, perfect for livening up your chicken. Grab maple syrup, Dijon, and garlic—your chicken will soak up tons of flavor whether you bake or toss it on the grill.
Ingredients
- Chicken Breast: One chicken breast around 8 ounces, ready to soak up the taste and cook up juicy.
- Garlic: Just one clove, mash it or mince it, adds a nice punch.
- Salt: Around a quarter teaspoon to bring out everything else.
- Dried Tarragon: One teaspoon—little hint of herbs goes a long way.
- White Wine Vinegar: Use half a tablespoon to freshen it up and balance the sweet.
- Dijon Mustard: A tablespoon beds in some sharp flavor that goes awesome with the syrup.
- Maple Syrup: Two tablespoons give you that real sweet, woodsy kick.
- Olive Oil: A spoonful for creaminess and moisture.
Instructions
- Step 6:
- For grilling: Fire up your grill to medium, lift the chicken from the marinade, and grill for about 15 minutes. Flip halfway through. You want that inside heat to hit 165°F (74°C).
- Step 5:
- Baking? Get your oven going at 400°F (200°C). Put foil on a baking pan, set up a wire rack, and lay out your chicken. Bake for 25 minutes or until the inside hits 165°F (74°C).
- Step 4:
- Leave chicken in the fridge with the marinade for at least half an hour so it drinks up all the flavors.
- Step 3:
- Pour the marinade into a zip bag. Toss in chicken, seal, and squish it around so it's coated well.
- Step 2:
- Put the chicken on a board, cover with some wrap, and hit the fat end with a rolling pin to make it even all over.
- Step 1:
- Mix up maple syrup, oil, mustard, vinegar, tarragon, salt, and garlic in a bowl until it looks good and smooth.
Serving and Storage Tips
- Try the chicken on a salad, next to roasted veggies, or with some rice. Makes it a full meal.
- When you bake, pour those leftover juices from the pan right on the chicken for more flavor.
- Extra marinated (but uncooked) chicken? Keep it in a sealed container in your fridge up to a day.
- Cooked chicken? Throw it in a sealed box in the fridge and it'll last three days.
Helpful Notes
- Let your chicken marinate at least 30 minutes, but it's cool in the fridge for up to four hours if you want stronger flavor.
- Swap in pork or even tofu with this marinade. It isn't just for chicken.
Tips from Well-Known Chefs
- Gordon Ramsay likes to add a squeeze of lemon juice for a pop of brightness.
- Ina Garten says grill your chicken at medium heat, that way it doesn't burn and still cooks through.
Why You'll Love This
- Sweet and tangy mix lets you use it in tons of ways.
- You only need a few easy things and it packs a punch.
- Doesn't matter if you bake or grill—your chicken comes out tender every time.
Variations
- Swap maple syrup for honey if you're in the mood for something different sweet-wise.
- Drop in some thyme or rosemary if you want more herby goodness.
- Use a spicy or whole-grain mustard for an extra kick instead of regular Dijon.