Maple Dijon Grilled Chicken (Printable Version)
Tender chicken marinated in a sweet maple-Dijon glaze and grilled to perfection.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Marinade
02 - 1/4 cup pure maple syrup
03 - 3 tbsp Dijon mustard
04 - 2 tbsp olive oil
05 - 2 tbsp apple cider vinegar
06 - 2 garlic cloves, minced
07 - 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper
# Step-by-Step:
01 - In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, garlic, thyme, salt, and pepper until well combined.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal or cover and refrigerate for at least 1 hour, up to 8 hours.
03 - Preheat grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
04 - Remove the chicken from the marinade, allowing excess to drip off. Discard any remaining marinade. Grill the chicken for 6–8 minutes per side (depending on thickness) or until the internal temperature reaches 165°F and the chicken is golden with grill marks.
05 - Rest the grilled chicken for 5 minutes before serving. Garnish with fresh thyme if desired.
# Expert Advice:
01 -
- The marinade doubles as a sticky, savory glaze that caramelizes beautifully over open flame.
- It requires minimal prep time but tastes like you spent all day tending the grill.
02 -
- Pat the chicken dry before placing it on the grill to prevent steaming and ensure proper sear marks.
- Using boneless thighs instead of breasts adds more fat and flavor if you fear the meat might dry out.
03 -
- Set aside a small amount of the raw marinade before adding the chicken to use as a finishing sauce.
- Invest in a reliable instant-read thermometer to avoid overcooking the lean breasts.