My maple bourbon marinated chicken recipe is filled with fall flavors. Made with brown sugar, maple syrup, apple juice, and a splash of bourbon, the marinade infuses baked chicken breasts with cozy, warming flavors. It’s sweet, nutty, caramel-y, and really warms my belly when the weather gets chilly.
Top Reader Review
It’s simple and easy. But I will say that the very quick 15mins doesn’t give it much flavor. Next time I will be sure to do the full 2 hours so it’s plenty flavorful, as I really enjoyed the little it took on. Also I broiled and glazed it twice for a prettier plating!
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Maple Bourbon Marinated Chicken
A simple marinade is the easiest way to turn chicken breasts into a uniquely delicious meal. And this maple bourbon chicken marinade is truly delicious! I wanted to whip up a fall-inspired marinade that brought together the best flavors of the season. Bourbon adds warmth and depth, maple syrup creates a dynamic sweetness, and apple juice keeps it fresh.
I like to use this bourbon marinade for baked chicken breasts, but it’s good on just about any cut, cooked with any method. This maple chicken marinade is my favorite for autumn dinners!
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Kristina shows us how easy it is to whip up the marinade, let the chicken soak up the flavor, then bake it in the oven.
Maple Bourbon Chicken Marinade Recipe
Ingredients
- 2-4 boneless, skinless chicken breasts (4-6 ounces each*)
For the Marinade:
- 1 tablespoon unsalted butter (⅛ stick)
- ¼ cup bourbon (**)
- ½ cup brown sugar
- ½ cup maple syrup
- 2 tablespoons apple juice (***)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
Marinate the Chicken:
- Place chicken breasts in a large resealable bag, and set aside.2-4 boneless, skinless chicken breasts
- In a medium bowl, melt the butter in the microwave.1 tablespoon unsalted butter
- Then add in all of the other marinade ingredients. Whisk together to combine.¼ cup bourbon, ½ cup brown sugar, ½ cup maple syrup, 2 tablespoons apple juice, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Reserve ¼ cup for additional glazing after cooking.
- Pour in remaining bourbon marinade into the resealable bag, covering the chicken, and seal the bag.
- Massage the sealed bag to help coat the chicken. Then place the bag in the refrigerator and let the chicken marinate for 1-2 hours.
Bake the Chicken:
- When ready to bake, preheat your oven to 400℉.
- Remove the chicken from the bag and place the chicken in a casserole dish or pie plate. Leave a small amount of the marinade in the dish to bake with the chicken and discard the rest along with the bag.
- Bake the chicken in the preheated oven for about 20 minutes, flipping the chicken over halfway through cooking.
- Using the reserved marinade, you can also add on another layer of glaze before serving. Broil for another 2-3 minutes if you'd like the sauce to be sticky. The extra glazing and broiling is optional.
Notes
- Set aside a portion of the marinade to use as a serving glaze later. For food safety purposes, it’s best to have some that hasn’t come in contact with the raw chicken.
- Chicken does not need to be poked or forked to marinate. In fact, it could dry out the chicken.
- This chicken can be marinated for as little as 15 minutes, or up to 2 hours in the fridge. A longer marinating time will add more flavor, but too long can break down the chicken in an unpleasant manner.
- Glazing and broiling the chicken at the end helps give it a golden, crisp, slightly sticky texture.
- Stovetop Instructions: Place a skillet (or grill pan) over medium heat and cook the marinated chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F.
- Grilling Instructions: Preheat your grill to medium-high (375-450°F) and grill the chicken for 5-6 minutes per side.
- Air Fryer Instructions: Cook chicken breasts in a 380℉ Air Fryer for 16-20 minutes.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Marinating Time
Ideally, you want to marinate the chicken for 1-2 hours. This will give it enough time to take on the flavors as well as break down the fibers so that you have a tender and juicy bit of chicken.
Don’t leave the chicken for more than 2 hours, or it will break down too much and can get tough when cooked. If you can only spare 15-30 minutes, that will be enough time for it to take on the flavor.
How to Bake Bourbon Marinated Chicken Breasts Step by Step
Prep: Gather up the maple and bourbon marinade ingredients. Then place 2-4 boneless, skinless chicken breasts in a large resealable bag, and set it aside.
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Mix the Marinade: In a medium bowl, melt 1 tablespoon of unsalted butter in the microwave, then add ¼ cup of bourbon, ½ cup of brown sugar, ½ cup of maple syrup, 2 tablespoons of apple juice, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Whisk together to combine. Reserve ¼ cup for additional glazing after cooking, and then pour remaining glaze into the resealable bag, covering the chicken, and seal the bag.
Marinate the Chicken: Place the bag in the refrigerator and let the chicken marinate for 1-2 hours. In the last 30 minutes of the marinade time, preheat your oven to 400°F.
Place the Chicken: Remove the marinated chicken from the bag and place the chicken in a casserole dish or pie plate. Leave a small amount of the bourbon marinade in the dish to bake with the chicken and discard the rest along with the bag.
Bake the Chicken: Bake the marinated chicken breasts in a 400°F oven for about 20 minutes. Turn the chicken over halfway through cooking so the top half bakes in the marinade. When done, turn back over, and broil on high for an additional 2-3 minutes. This isn’t necessary as the chicken should be thoroughly cooked, but broiling it adds the extra crispness with the marinade and goldens the chicken. Using the reserved maple bourbon chicken marinade, you can also add on another layer of glaze before serving. Broil for 2-3 minutes if you’d like the sauce to be sticky.
How to Store, Freeze, and Reheat
Store leftover maple bourbon marinated chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. For best results, reheat in a 350°F oven until warmed through, or reheat in the Air Fryer.
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