This maple balsamic marinade is one of those recipes you make once and then keep in your back pocket forever.
It’s just the right combo of sweet from the maple syrup, tangy from the balsamic vinegar, and a touch of garlic and herbs to round it out.
Perfect for chicken, steak, tofu, or roasted veggies. You can whip it up in minutes, and it makes anything you put it on taste fancy and flavorful.
Why I Love This Recipe
This marinade has been my go-to for years. I first made it when I needed something quick but impressive for a backyard BBQ. Everyone asked what was on the chicken, and I’ve made it ever since.
- It’s made with pantry staples
- Works for meat, tofu, and veggies
- Great for grilling, baking, or pan-searing
- Only takes 5 minutes to mix up
- Adds big flavor with very little effort
👥 Servings: Makes enough for about 1.5 to 2 pounds of protein
⏱ Time: 5 minutes prep, 30 minutes+ marinating time
What You’ll Need
- 1/3 cup pure maple syrup
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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Pro Tips
- Use real maple syrup. Not pancake syrup—it makes a big difference.
- Marinate longer for more flavor. 30 minutes is fine, but 4–8 hours is magic.
- Double it up. It stores well in the fridge for a week, so make extra!
- Add it after cooking too. Brush a little on your protein after grilling for an extra glossy finish.
- Use a zip-top bag. Easiest way to get everything coated evenly.
Tools You’ll Need
- Measuring cups and spoons
- Mixing bowl
- Whisk or fork
- Garlic press (optional)
- Resealable plastic bag or shallow dish for marinating
Substitutions & Variations
- No maple syrup? Try honey or agave.
- No Dijon? Use yellow mustard or a pinch of mustard powder.
- Add a kick. Throw in a pinch of red pepper flakes for heat.
- Fresh herbs? Even better than dried. Try thyme or oregano.
- Vegan-friendly? It already is!
Make-Ahead Tips
You can mix this marinade up to 5 days in advance. Just store it in a jar in the fridge. Shake before using.
Step-by-Step Instructions
1. Add the maple syrup, balsamic vinegar, and olive oil to a mixing bowl.
2. Whisk in the minced garlic and Dijon mustard.
3. Add rosemary, salt, and pepper.
4. Whisk everything together until smooth and well-blended.
5. Pour over meat, tofu, or veggies in a zip-top bag or dish. Let marinate.
Why This Recipe Works (Quick Science)
Maple syrup is a natural sugar, so it helps create that caramelized, golden finish when cooked. Balsamic vinegar adds acid, which helps tenderize meat and brighten flavors. Oil carries flavor deep into the food, and garlic and mustard bring savory balance. It’s a perfect little chemistry set in a bowl!
Meal Plan Ideas
- Use the marinade on chicken breasts for weekday meal prep
- Marinate tofu and roast for a plant-based bowl
- Brush on roasted Brussels sprouts for a sweet-savory veggie side
- Try it on salmon, then serve with rice and green beans
Common Mistakes
- Using imitation syrup. You won’t get the right texture or taste.
- Not marinating long enough. Give it at least 30 minutes.
- Overcooking after marinating. The sugar can burn quickly—cook on medium heat or indirect heat on the grill.
What to Serve With
- Roasted sweet potatoes
- Wild rice
- Grilled asparagus
- Mixed green salad
- Garlic mashed potatoes
FAQ
Can I freeze the marinade?
Yes! Just freeze it in an ice cube tray for easy use later.
Can I use this as a salad dressing?
Absolutely. Just whisk in a little more olive oil to mellow it out.
Does it work with pork?
Totally! It’s amazing on pork chops or tenderloin.
Leftovers & Storage
Store leftover marinade (that hasn’t touched raw meat) in a sealed jar in the fridge for up to 1 week. If it touched raw protein, toss it after use. Cooked food that’s been marinated will keep for 3–4 days in the fridge.
Wrap-Up
This maple balsamic marinade is a simple way to turn ordinary ingredients into something special. Once you try it, you’ll probably want to use it on everything. Let me know if you try it—and drop a comment with your favorite way to use it or if you have any questions. I’m here to help!