Ingredients
3/4 cup unsweetened apple juice, divided1/2 cup packed brown sugar6 tablespoons olive oil1/4 cup cider vinegar1/4 cup maple syrup, divided3 tablespoons Dijon mustard1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves3 garlic cloves, minced1-1/2 teaspoons salt6 boneless skinless chicken breast halves (6 ounces each)
Preparation
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.
