Ingredients
Scale
- 3 boneless skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup pure maple syrup
- 1/4 cup orange juice
- 1/4 cup apricot preserves
- 2 tablespoons balsamic vinegar
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons cornstarch
- 1 – 1 1/2 teaspoons chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon oregano
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1 teaspoon orange zest
Instructions
- In a medium bowl, whisk together marinade ingredients: olive oil, maple syrup, orange juice, apricot preserves, balsamic vinegar, soy sauce, and Dijon mustard.
- Reserve 1/4 cup of the mixture for glaze. Add the remaining marinade to a large freezer bag with the chicken breasts and marinate for 2-6 hours.
- Preheat grill to medium heat (375°F to 450°F). Remove chicken from marinade and pat dry.
- Grill chicken for about 3-4 minutes per side until cooked through (165°F internal temperature).
- In a small saucepan, combine reserved glaze ingredients with cornstarch and water; bring to simmer until thickened.
- Brush cooked chicken with the glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling/Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (150g)
- Calories: 310
- Sugar: 9g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 80mg