Rosemary Maple Chicken Breasts

5 from 1 vote

This Rosemary Maple Chicken breasts recipe is super easy to make over a campfire. It's simple and elegant - perfect to cook on camping trips OR at home!

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Canadian

Diet: Gluten Free, Low Lactose

Servings: People

Calories: 312kcal

Equipment

small pan

Ingredients

2 Boneless Skinless Chicken Breasts trimmed if necessary
½ teaspoon Garlic Powder
½ teaspoon Onion Powder
½ teaspoon Salt
2 tablespoon Maple Syrup
1 ½ teaspoon Apple Cider Vinegar
1 teaspoon Dried Rosemary Powder I use a spice grinder to powder regular dried rosemary
2 tablespoon Avocado Oil

Instructions

Get a medium fire going. You can cook this on a charcoal grill, a BBQ, or on a grill plate over a campfire.
Season the chicken breasts all over with the garlic powder, onion powder and salt. Set aside.
In a small measuring cup or bowl, whisk together the maple syrup, vinegar, and rosemary powder.
Heat avocado oil in a medium pan over your prepared fire. Add the seasoned chicken to the pan, allow to brown - covered - for a couple of minutes, then flip and brown the other side as well.
Cover and allow to cook until chicken reaches about 150 F on an instant read thermometer.
Once chicken reaches 150F, add the maple syrup mixture to the pan.
Flip the chicken to coat with the sauce, then allow to cook - flipping every few minutes - until the chicken reaches 165 F when stuck with an instant read thermometer.
Serve hot!

Notes

After cooling to almost room temperature, leftovers can be transferred to a plastic baggie or other airtight container, and kept in the fridge for up to 3 days.

Reheat thoroughly before serving any leftovers.

Nutrition