This easy maple Dijon chicken marinade turns boneless, skinless chicken breast into pure fall comfort food. The sweetness of the maple syrup is balanced by sharp Dijon mustard and white wine vinegar. Dried tarragon adds a nice earthy freshness.
Marinade ingredients and notes:
- I played around with the proportions in this marinade and the sweet spot was a 2 to 1 ratio of maple syrup to Dijon (by volume). Any more Dijon made the mustard flavor overwhelming and any less made the flavors too sweet.
- Tarragon balances the sweet and sharp flavors nicely with its subtle anise-like flavor.
Full Recipe
Maple Dijon Chicken Marinade
This simple maple Dijon chicken marinade turns chicken breast into delicious fall comfort food.
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Servings: 2
Calories: 251kcal
Equipment:
- measuring spoons
- knife and cutting board OR garlic press
- mixing bowl
- whisk
- cutting board or mat
- plastic wrap
- meat mallet or rolling pin
- resealable plastic bag
- baking sheet
- aluminum foil
- wire rack
- digital meat thermometer (recommended)
Ingredients:
- 1 medium-sized chicken breast (about 8 ounces)
- 1 tablespoon mild olive oil
- 2 tablespoons real maple syrup
- 1 tablespoon Dijon mustard
- ½ tablespoon white wine vinegar
- 1 teaspoon dried tarragon*
- ¼ teaspoon table salt
- 1 garlic clove, peeled and minced or pressed through a garlic press
Instructions:
- Set the chicken breast on a cutting board or mat and cover with plastic wrap. Lightly pound the thick end with a meat mallet until you get an even thickness. (If you don't have a meat mallet you can use a rolling pin instead.)
- Whisk all remaining ingredients together in a bowl, then transfer to a resealable plastic bag. Add the chicken breast, close the bag and move the chicken around until it's evenly coated. Marinate in the fridge for 30 minutes.
- Take the chicken out of the marinade and bake or grill.
Baking instructions:
- Heat the oven to 400 degrees F. Line a baking sheet with aluminum foil and set a wire rack on it. Take the chicken breast out of the marinade and set on the wire rack. Bake the chicken, uncovered, until it reaches an internal temperature of 165 degrees F. (The baking time will be about 25 minutes for a chicken breast that's ½ inch thick.)
- Serve with roasted vegetables.
Grilling instructions:
- Take the chicken out of the marinade and grill until it reaches an internal temperature of 165 degrees F. (About 15 minutes for a chicken breast that's ½ inch thick.)
- Serve with roasted vegetables.
Notes:
*You can substitute dried thyme for a variation on this recipe. Use the same amount.
Nutrition:
Calories: 251kcal | Carbohydrates: 14.5g | Protein: 24.6g | Fat: 10.3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 439mg | Potassium: 489mg | Fiber: 0.3g | Sugar: 12g | Calcium: 30mg | Iron: 1mg
More sweet and savory chicken marinades:
- For more great fall flavors check out this apple cider chicken marinade.
- For something spicy, try this honey chili marinade.
- This jalapeno pineapple marinade has a delicious fresh flavor.
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