Total Time: 1

This easy maple mustard 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.

Maple syrup mustard marinade being whisked in a bowl.

Marinade ingredients and notes:

Please use real maple syrup (not any imitations) for best results.
For a variation on this recipe, you can use dried thyme instead of tarragon (use the same amount).

Mustard, garlic, maple syrup, white wine vinegar, olive oil, salt and tarragon.

How to make it:

See full ingredient amounts and instructions in the recipe card below!

Raw chicken breast on a cutting mat with a meat mallet.

Pound the chicken into an even thickness with a meat mallet or rolling pin.

Raw chicken breast in a bag with marinade.

Whisk all marinade ingredients together, then transfer to a resealable plastic bag. Add the chicken and marinate in the fridge for 30 minutes.

Raw marinated chicken breast on a wire rack.

Take the chicken out of the marinade and bake or grill.

What to serve with the chicken:

This chicken is great with roasted vegetables.

Full Recipe

Author: The Spice Train

Maple Mustard Chicken Marinade

This simple maple mustard chicken marinade turns chicken breast into delicious fall comfort food.

Print Version (does not include images) Pin Recipe

Prep Time: 5

Cook Time: 25

Marinating Time: 30

Total Time: 1

Servings: 2

Course: Main Course

Cuisine: American, French

Calories: 251

Ingredients Equipment Method Nutrition Notes

Ingredients:

For the marinade:

▢ 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 salt
▢ 1 garlic clove, peeled and minced or pressed through a garlic press

For the chicken:

▢ 1 medium-sized chicken breast (about 8 ounces)

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)

Method:

For the marinade:

Whisk all marinade ingredients together in a bowl. Set aside.

For the chicken:

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.)
Transfer the marinade 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.

Recipe notes:

*You can substitute dried thyme for a variation on this recipe. Use the same amount.

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Nutrition (estimate only):

Calories: 251kcalCarbohydrates: 14.5gProtein: 24.6gFat: 10.3gSaturated Fat: 1gCholesterol: 73mgSodium: 439mgPotassium: 489mgFiber: 0.3gSugar: 12gCalcium: 30mgIron: 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.