Maple Dijon Grilled Chicken (Printable View)

Sweet maple and tangy Dijon mustard glazed chicken, grilled to juicy perfection for summer gatherings.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1½ lbs)

→ Marinade

02 - 3 tablespoons pure maple syrup
03 - 2 tablespoons Dijon mustard
04 - 2 tablespoons olive oil
05 - 1 tablespoon apple cider vinegar
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper

→ Garnish

10 - Fresh parsley, chopped
11 - Lemon wedges

# How-To Steps:

01 - In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, garlic, thyme, salt, and black pepper until thoroughly combined and smooth.
02 - Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, making sure every piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for more pronounced flavor.
03 - Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
04 - Remove the chicken from the marinade, shaking off any excess, and discard the leftover marinade. Grill the chicken for 5 to 7 minutes per side, until fully cooked through and the internal temperature reaches 165°F.
05 - Transfer the chicken off the grill and let it rest for 5 minutes before slicing. Garnish with fresh parsley and serve with lemon wedges alongside grilled vegetables or a crisp green salad.

# Expert Advice:

01 -
  • The maple syrup caramelizes on the grill creating a sticky golden crust that locks in every drop of juice.
  • It uses pantry staples you probably already have, which means no emergency grocery runs.
  • Cleanup is minimal since the marinade does all the heavy lifting.
02 -
  • Never reuse marinade that has touched raw chicken unless you boil it at a full rolling boil for at least five minutes.
  • Reserve a small portion of the marinade before adding the chicken if you want to brush it on during grilling for extra caramelization.
03 -
  • Pound the chicken to an even half inch thickness before marinating and every piece will finish cooking at the same time.
  • Let the chicken come to room temperature for about fifteen minutes before grilling so it cooks more evenly from edge to center.

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