This Maple Mustard Marinade brings a perfect balance of sweet and tangy flavors to your chicken, making it ideal for baking or grilling. The combination of maple syrup, Dijon mustard, and garlic ensures a tender and flavorful result.
INGREDIENTS
- Olive Oil: 1 tablespoon mild olive oil, helps blend the marinade and keeps the chicken moist.
- Maple Syrup: 2 tablespoons real maple syrup, adds natural sweetness to the marinade.
- Dijon Mustard: 1 tablespoon, gives a tangy, slightly sharp flavor that complements the sweetness of the maple syrup.
- White Wine Vinegar: ½ tablespoon, adds acidity and balance to the marinade.
- Dried Tarragon: 1 teaspoon, for a subtle herbal note.
- Salt: ¼ teaspoon, to enhance the overall flavor.
- Garlic: 1 clove, minced or pressed, for added depth and savory flavor.
- Chicken Breast: 1 medium-sized chicken breast (about 8 ounces), to be marinated and cooked.
INSTRUCTIONS
- Step 1:
- Whisk together the olive oil, maple syrup, Dijon mustard, white wine vinegar, tarragon, salt, and minced garlic in a small bowl until well combined.
- Step 2:
- Place the chicken breast on a cutting board and cover with plastic wrap. Lightly pound the thick end with a meat mallet (or rolling pin) to even out the thickness of the chicken breast.
- Step 3:
- Transfer the marinade to a resealable plastic bag. Add the chicken breast, close the bag, and move the chicken around to ensure it's fully coated with the marinade.
- Step 4:
- Let the chicken marinate in the refrigerator for at least 30 minutes to allow the flavors to infuse.
- Step 5:
- To bake: Preheat the oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top. Remove the chicken from the marinade and place it on the rack. Bake for 25 minutes or until the internal temperature reaches 165°F (74°C).
- Step 6:
- To grill: Preheat your grill to medium heat. Remove the chicken from the marinade and grill for about 15 minutes, turning halfway, until the chicken reaches an internal temperature of 165°F (74°C).
Serving and Storage Tips
- Serve the chicken with roasted vegetables, over a salad, or alongside rice for a complete meal.
- If baking, spoon any leftover juices from the baking tray over the chicken for added flavor.
- Store any leftover marinated (but uncooked) chicken in an airtight container in the refrigerator for up to 24 hours.
- Cooked chicken can be stored in the refrigerator for up to 3 days in an airtight container.
Helpful Notes
- For best results, marinate the chicken for at least 30 minutes, but you can leave it in the fridge for up to 4 hours for deeper flavor.
- This marinade also works well with other proteins, such as pork or tofu, for a vegetarian option.
Tips from Well-Known Chefs
- Chef Gordon Ramsay recommends adding a splash of lemon juice to the marinade for extra brightness and acidity.
- Chef Ina Garten suggests grilling the chicken on medium heat to prevent burning while ensuring it cooks through evenly.
WHY YOU'LL LOVE THIS RECIPE
- This marinade combines sweet and tangy flavors, making it perfect for a wide range of dishes.
- It’s easy to prepare and uses simple ingredients that add big flavor.
- The chicken turns out juicy, tender, and delicious whether you bake or grill it.
VARIATIONS
- Try using honey instead of maple syrup for a slightly different sweet flavor.
- Add fresh herbs like rosemary or thyme for an extra layer of flavor.
- Experiment with different mustards, such as whole grain or spicy brown, for a unique twist on the classic marinade.