Maple Dijon Chicken Marinade (Print Version)
# Ingredients:
01 -
1 clove of garlic, minced or crushed.
02 -
2 tablespoons maple syrup (use the real stuff).
03 -
½ tablespoon white wine vinegar.
04 -
¼ teaspoon salt.
05 -
1 medium chicken breast (around 8 ounces).
06 -
1 teaspoon dried tarragon.
07 -
1 tablespoon Dijon mustard.
08 -
1 tablespoon light olive oil.
# Instructions:
01 -
Toss all the marinade ingredients into a bowl and stir them together thoroughly. Put it aside for now.
02 -
Put the chicken breast on a cutting board, cover it with plastic wrap, and use a meat mallet to even out the thicker side.
03 -
Pour the marinade into a sealable plastic bag, drop in the chicken breast, seal it, and squish the bag around to coat everything well.
04 -
Pop the marinated chicken in the fridge for about 30 minutes.
05 -
Pull the chicken out of the marinade and bake or grill it—whatever you prefer.
06 -
Preheat the oven to 400°F. Cover a baking sheet with foil and set a wire rack on top. Lay the chicken onto the rack and bake it, uncovered, until the middle reaches 165°F. If it’s about ½-inch thick, that’ll take around 25 minutes.
07 -
Cook the chicken on a grill until the middle hits 165°F—about 15 minutes if the thickness is around ½ inch.
# Notes:
01 -
This marinade’s got a tangy vibe from Dijon mustard, a warm hint of tarragon, and a sweet kick from maple syrup. It’s awesome for either baking or grilling.