Maple and Rosemary Chicken and Good Fall Books

We are gearing up for our 2nd snowfall of the season and temps are seriously dropping...either that or I am just becoming a bigger whimp each year with the chilly air.  I have been diving into all my recipes for some comforting, warm recipes from my archives and also looking for new ones to try out.

Since I have three more weeks until my car will be ready for pick up, I am still more bus bound that usual, getting to and from work.  No matter though, I have stocked up on my new fall books (and recipes) and ready for some great reading!

This chicken will warm your heart, bones and kitchen!  It is incredibly easy and flavorful all in one beautiful bite.  I made baked sweet potatoes with it, to really drive it home...(by bus of course).

Maple Rosemary Grilled Chicken

Courtesy of Damn Delicious

1/2 cup maple syrup

1/4 cup reduced sodium soy sauce

3 Tbl olive oil, divided

1 shallot, minced

2 Tbl chopped fresh rosemary

1 Tbl freshly squeezed lemon juice

1 Tbl Dijon mustard

3 cloves garlic, minced

Kosher salt and fresh ground black pepper, to taste

6 boneless, skinless chicken breasts

2 fresh rosemary sprigs

In a small bowl, combine maple syrup, soy sauce, 2 Tbl olive oil, shallot, rosemary, lemon juice, Dijon mustard and garlic; season with salt and pepper to taste.

In a gallon size Ziploc bag, combine maple syrup mixture and chicken; marinate for at least 30 minutes to overnight.  turning the bag occasionally.  Drain the chicken from the marinade, discarding the marinade.

Preheat grill to medium high heat.

Brush chicken with remaining 1 Tbl olive oil; season with salt and pepper to taste.  Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.

Serve immediately.  We enjoyed this chicken with a baked sweet potato.  Excellent dinner to get you into the fall mood.

Two Years Ago: Surprise Quiche

Three Years Ago: Cioppino

Four Years Ago: Sweet Shrimp and Spicy Sausage Skewers

Five Years Ago: Pear Tart