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This sweet-tangy Maple Mustard Marinade perfectly blends maple syrup, Dijon mustard, and garlic to make your chicken super juicy. It works great whether you're firing up the grill or popping it in the oven.
What You'll Need
- Chicken Breast: One medium piece (around 8 ounces) ready for soaking up all the yummy flavors.
- Garlic: One clove, crushed or finely chopped, to add a punch of savory goodness.
- Salt: ¼ teaspoon to bring out all the tasty elements.
- Dried Tarragon: One teaspoon gives a lovely herb flavor.
- White Wine Vinegar: ½ tablespoon adds that zingy touch to balance everything out.
- Dijon Mustard: One tablespoon creates that bold, tangy kick that works with the sweetness.
- Maple Syrup: Two tablespoons of genuine maple syrup for that natural sweetness.
- Olive Oil: One tablespoon mild olive oil keeps everything smooth and the chicken juicy.
How To Make It
- Step 6:
- For grilling lovers: Heat your grill to medium. Take the chicken out of its marinade bath and cook about 15 minutes, flipping once halfway. It's done when it hits 165°F (74°C) inside.
- Step 5:
- If you're baking: Get your oven hot at 400°F (200°C). Cover a baking sheet with foil and put a wire rack on top. Take the chicken from its marinade and place it on the rack. Cook for about 25 minutes until it reaches 165°F (74°C) inside.
- Step 4:
- Chill the chicken in your fridge for at least half an hour so it can soak up all those amazing flavors.
- Step 3:
- Pour your mixture into a zip-top bag. Drop in the chicken, seal it up, and squish everything around so the chicken gets totally covered.
- Step 2:
- Put your chicken on a cutting board and cover with plastic wrap. Gently flatten the thick part with a meat pounder (or a rolling pin works too) until it's all the same thickness.
- Step 1:
- Mix the olive oil, maple syrup, Dijon mustard, white wine vinegar, tarragon, salt, and garlic in a small bowl until everything's blended nicely.
How to Serve and Store
- Cooked chicken stays good in your fridge for up to 3 days if you keep it in a sealed container.
- You can store marinated raw chicken in your fridge for up to 24 hours in a sealed container.
- When baking, pour any juices from the pan over your chicken for extra wow factor.
- This chicken tastes awesome with roasted veggies, on top of a fresh salad, or next to a scoop of rice.
Good to Know
- This marinade makes magic with other proteins too - try it with pork or even tofu if you don't eat meat.
- For the tastiest results, let the chicken sit in the marinade at least 30 minutes, but you can go up to 4 hours if you want bigger flavor.
Pro Chef Advice
- Ina Garten says it's best to grill your chicken on medium heat so it cooks all the way through without burning the outside.
- Gordon Ramsay suggests adding a bit of fresh lemon juice to make the flavors pop even more.
Why This Works So Well
- The chicken comes out super moist and tasty whether you choose to bake or grill it.
- You can whip this up in no time with simple stuff you probably already have.
- The sweet-tangy combo makes this marinade perfect for tons of different meals.
Mix It Up
- Play around with different mustards like whole grain or spicy brown to change up the flavor profile.
- Throw in some fresh herbs such as rosemary or thyme to add another dimension.
- Swap out the maple syrup for honey if you want a slightly different kind of sweetness.