Maple Dijon Grilled Chicken (Printable version)

Tender grilled chicken with a sweet maple and tangy Dijon mustard glaze, perfect for weeknight dinners.

# What you need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Marinade

02 - 1/4 cup pure maple syrup
03 - 3 tablespoons Dijon mustard
04 - 2 tablespoons olive oil
05 - 2 tablespoons apple cider vinegar
06 - 2 garlic cloves, minced
07 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper

# How To:

01 - In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme, salt, and pepper until smooth and 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 thoroughly coated. Seal or cover and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor penetration.
03 - Preheat your grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grill grates to prevent the chicken from sticking.
04 - Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place the chicken on the grill and cook for 6 to 8 minutes per side, depending on thickness, until the internal temperature reaches 165°F and the exterior is golden with defined grill marks.
05 - Transfer the grilled chicken to a plate or cutting board and let it rest for 5 minutes before slicing. Garnish with fresh thyme sprigs if desired and serve alongside grilled vegetables or a fresh salad.

# Expert Advice:

01 -
  • The marinade doubles as a glaze, so you get deep flavor without extra work.
  • It uses pantry staples you probably already have on hand right now.
  • Cleanup is minimal since everything mixes in one bowl and cooks on the grill.
02 -
  • Reserve a few tablespoons of marinade before adding raw chicken so you can brush it on during the last minute of grilling for extra caramelization.
  • Chicken thighs work beautifully here if you prefer juicier meat, just add a couple extra minutes to the cooking time.
03 -
  • Pound thick chicken breasts to an even thickness before marinating so everything finishes cooking at the same time.
  • Let the chicken sit at room temperature for 15 minutes before grilling to take the chill off and promote even cooking.

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