Ingredients:
- 1/2 cup real maple syrup
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons olive oil, divided (I only used 2. See directions below.)
- 1 shallot, diced
- 2 tablespoons chopped, fresh rosemary
- 1 tablespoon freshly-squeezed lemon juice
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced (I used frozen Dorot cubes.)
- Kosher salt and freshly ground black pepper, to taste
- 6 boneless, skinless chicken breasts
Directions:
In a small bowl, combine maple syrup, soy sauce, 2 tablespoons olive oil, diced shallot, chopped rosemary, lemon juice, Dijon mustard, and minced garlic.
If chicken is not of even thickness, pound for more even cooking. Season both sides of chicken with salt and pepper.
In a gallon-sized Ziploc bag, combine maple syrup mixture and chicken; marinate for at least 30 minutes to overnight, flipping the bag occasionally. Drain the chicken from the marinade and discard.
Preheat grill to medium high heat, around 400-450 degrees.
Brush chicken with remaining 1 tablespoon olive oil. (I did not do this. Instead, I lightly spritzed the tops of the chicken with avocado oil spray.) Add chicken to grill and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F. Dependent on its thickness, it can take anywhere from 10-12 minutes or so.
Serve immediately.
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