Maple Syrup Chicken Breasts

1. 1

   In a small bowl, whisk together maple syrup, whiskey, mustard, garlic, pepper, and salt.

2. 2

   Place chicken breasts in resealable plastic bag and pour half the whiskey mixture over chicken.

3. 3

   Add 3 rosemary sprigs.

4. 4

   Marinate in refrigerator for 2 hours or overnight.

5. 5

   Reserve remaining marinade.

6. 6

   In a small saucepan, place reserved marinade with remaining rosemary sprigs.

7. 7

   Bring to a boil over high heat, reduce heat to medium-low and reduce marinade to 1/2 cup and thickened.

8. 8

   Discard rosemary sprigs.

9. 9

   Set aside.

10. 10

    Preheat grill to medium-high.

11. 11

    Brush grill with oil.

12. 12

    Remove chicken breasts from marinade and discard marinade.

13. 13

    Grill for 5-6 minutes per side.

14. 14

    Brush with glaze during last 2 minutes.

15. 15

    Grill until chicken is opaque and juices run clear.

16. 16

    Garnish with fresh rosemary.

* Per serving · 4 servings · Values may vary.

No additional tips available.