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.
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