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Maple syrup and Dijon meet up in this sweet-tangy blend that gives your chicken loads of flavor, whether you’re grilling or popping it in the oven. Garlic brings in even more taste, so your chicken always turns out tender and packed with flavor.
Ingredients
- Chicken Breast: 8 ounces, just one average piece, perfect for soaking up those bold flavors.
- Garlic: 1 clove, smashed or finely chopped to add some oomph.
- Salt: ¼ teaspoon, just enough to bring everything together.
- Dried Tarragon: 1 teaspoon, sprinkles in herby notes that pair well with the rest.
- White Wine Vinegar: ½ tablespoon, keeps the taste bright and fresh.
- Dijon Mustard: 1 tablespoon, gives that sharp punch and tangy kick.
- Maple Syrup: 2 tablespoons, brings rich, natural sweetness to the party.
- Olive Oil: 1 tablespoon, blends all the flavors and keeps your chicken juicy while it cooks.
Instructions
- Step 6:
- For the grill, set it up to medium heat. Toss the chicken on and cook for about 15 minutes. Flip halfway and check it’s done once it hits 165°F inside.
- Step 5:
- If you’re baking, set your oven to 400°F (200°C). Cover a baking tray in foil, put a rack on top, and move the chicken from the marinade to the rack. Bake around 25 minutes or until it’s 165°F inside.
- Step 4:
- Pop the marinating chicken into the fridge for 30 minutes or more so it can soak up all those flavors.
- Step 3:
- Pour your finished marinade into a zipper plastic bag. Drop in your chicken, seal it, and really mix things around so every spot gets coated.
- Step 2:
- Lay your chicken out on a board, cover it with some plastic wrap, then gently pound the thick side with a rolling pin or meat hammer until it’s even.
- Step 1:
- In a small bowl, mix together your olive oil, maple syrup, Dijon, vinegar, tarragon, salt, and the chopped garlic until everything comes together nicely.
Serving and Storage Tips
- Let any cooked chicken cool down, then stash it in a sealed container in the fridge for three days or less.
- If you’re cooking later, keep uncooked marinated chicken in a closed container in the fridge for up to one day.
- Pour leftover juices from baking onto your chicken to boost the taste if you want.
- Serve it up with simple rice, over a leafy salad, or with roasted veggies to make it a full meal.
Helpful Notes
- This tangy blend isn’t just for chicken. Try it out with pork or even tofu for a plant-based option that still packs flavor.
- If you let the chicken sit in the marinade up to four hours, the taste goes even deeper. But don’t sweat it if you’re short on time—half an hour still works.
Tips from Well-Known Chefs
- Gordon Ramsay likes tossing in a splash of lemon juice for extra brightness and zing.
- Ina Garten says grilling on medium heat helps your chicken cook just right without burning the outside.
Why You'll Love This
- Brings together that punchy sweet and tangy thing, making it work for all kinds of meals.
- You barely need to shop—these simple ingredients give major flavor.
- Bake it or grill it—either way, your chicken turns out juicy and full of taste.
Variations
- Honey can stand in for maple syrup if you want to switch up the sweet notes.
- Try out other mustards—spicy brown or whole grain give different takes on flavor.
- Rosemary or thyme can take things up a notch with some fresh, herby goodness.