maple sage grilled chicken
Chicken
Maple Sage Grilled Chicken
Maple and sage are reserved for the fall no more! My family devours these sweet and savory chicken fillets in the summer—or any time. —Sue Gronholz, Beaver Dam, Wisconsin
Ingredients
- 3/4 cup unsweetened apple juice, divided
- 1/2 cup packed brown sugar
- 6 tablespoons olive oil
- 1/4 cup cider vinegar
- 1/4 cup maple syrup, divided
- 3 tablespoons dijon mustard
- 1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
- 3 garlic cloves, minced
- 1-1/2 teaspoons salt
- 6 boneless skinless chicken breast halves (6 ounces each)
Directions
- In a large bowl, whisk 4 tablespoons apple juice, brown sugar, olive oil, vinegar, 2 tablespoons maple syrup, mustard, sage, garlic and salt until blended. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
- Drain chicken, discarding marinade in dish. Place chicken on oiled grill rack. Grill, covered, over medium heat until a thermometer reads 165°, 7-8 minutes on each side.
- Meanwhile, in a small saucepan, combine reserved marinade, remaining 1/2 cup apple juice and remaining 2 tablespoons maple syrup. Bring to a boil; cook until liquid is reduced by half, 5-7 minutes. Serve with chicken.
