Maple Rosemary Grilled Chicken

Had some breast fillets and decided to give this recipe a try. Turned out really good even though I used dried rosemary and honey mustard instead of Dijon.  I also used sunflower oil because I was out of olive oil.  It needed longer than 10 mins. Turned out juicy and even though I only marinated for a couple of hours, it still had flavor. 
Will do this again. 

MAPLE ROSEMARY GRILLED CHICKEN

yield: 6 SERVINGS

prep time: 45 MINUTES

cook time: 10 MINUTES

total time: 55 MINUTES

Truly the best grilled chicken ever! It’s wonderfully sweet and savory with just so much flavor with the simplest marinade!

INGREDIENTS:

• 1/2 cup maple syrup
• 1/4 cup reduced sodium soy sauce
• 3 tablespoons olive oil, divided
• 1 shallot, minced
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon Dijon
• 3 cloves garlic, minced
• Kosher salt and fresh ground black pepper, to taste
• 6 boneless, skinless chicken breasts
• 2 fresh rosemary sprigs

DIRECTIONS:

1. In a small bowl, combine maple syrup, soy sauce, 2 tablespoons olive oil, shallot, rosemary, lemon juice, Dijon and garlic; season with salt and pepper, to taste.
2. In a gallon size Ziploc bag, combine maple syrup mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
3. Preheat grill to medium high heat.
4. Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
5. Serve immediately, garnished with rosemary, if desired.

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This delicious recipe brought to you by DAMN DELICIOUS
https://damndelicious.net/2018/06/24/maple-rosemary-grilled-chicken/