Maple Rosemary Grilled Chicken Recipes

MAPLE ROSEMARY GLAZE

Steps:

• To make Maple Apple Chicken: Cut 2 large apples into 8 chunks each. Place the chunks around the chicken, Brush the hot glaze over the chicken and drizzle it over the apples. Bake as directed below.
• Preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan with nonstick cooking spray. Place the chicken in the pan. Stir the maple syrup, apple juice, butter, shallot, and rosemary together in small saucepan and place over high heat. Bring to a boil, then lower the heat to maintain a gentle boil. Boil for 8 to 10 minutes, stirring frequently. The mixture will thicken.
• Brush the hot mixture over the chicken. Bake until the chicken is hot and the glaze is bubbly, about 20 minutes, basting 2 or 3 times.

ROAST CHICKEN WITH MAPLE BUTTER AND ROSEMARY

Steps:

• Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet and stuff the rosemary sprigs into the bird's cavity.
• In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup, and cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes. Spoon all of the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that's O.K.
• Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste an additional time, if desired. Allow the chicken to rest for 10 minutes before carving. Whisk remaining juice and pass at the table.

ONE-PAN MAPLE ROSEMARY CHICKEN RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
• To the baking sheet, add the purple potatoes, Brussels sprouts, baby carrots, butternut squash, apple, and red onion.
• In a small bowl, whisk together the Dijon mustard, maple syrup, garlic, rosemary, and lemon juice.
• Lay the chicken thighs skin-side down on top of the vegetables. Season the chicken with salt and pepper, then brush with about ⅓ of Dijon-maple mixture.
• Bake for 30 minutes, or until juices from the chicken run clear. Optional: Broil for 2-3 minutes to brown and crisp the chicken skin.
• Serve the chicken with the vegetables.
• Enjoy!

ONE-PAN MAPLE ROSEMARY CHICKEN RECIPE

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• To the baking sheet, add the purple potatoes, Brussels sprouts, baby carrots, butternut squash, apple, and red onion.
• In a small bowl, whisk together the Dijon mustard, maple syrup, garlic, rosemary, and lemon juice.
• Lay the chicken thighs skin-side down on top of the vegetables. Season the chicken with salt and pepper, then brush with about ⅓ of Dijon-maple mixture.
• Bake for 30 minutes, or until the juices from the chicken run clear. If desired, broil for 2 to 3 minutes to brown and crisp the chicken skin.
• Serve the chicken with the vegetables. Enjoy!

GRILLED ROSEMARY CHICKEN BREASTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
• Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
• Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

MAPLE-GLAZED CHICKEN BREASTS

Steps:

• Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.
• Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 3 to 5 minutes per side.
• Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.