Maple Dijon Grilled Chicken (Printable)

Juicy grilled chicken with a sweet maple-Dijon glaze, perfect for weeknight dinners or backyard cookouts.

# What You’ll 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

# Directions:

01 - In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, 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 evenly coated. Seal or cover and refrigerate for at least 1 hour, up to 8 hours for deeper flavor.
03 - Preheat grill to medium-high heat (approximately 375°F to 400°F). 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 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 cutting board and rest for 5 minutes before slicing. Garnish with fresh thyme sprigs if desired and serve alongside grilled vegetables or a crisp salad.

# Expert Advice:

01 -
  • The maple and mustard combination creates a glaze that caramelizes on the grill, giving you charred edges with a sweet tang that beats any store bought sauce.
  • It requires only pantry staples and ten minutes of prep before the marinade does all the heavy lifting while you go about your day.
  • Guests always assume you spent far more effort than you actually did, which is the best kind of cooking.
02 -
  • Never reuse marinade that has touched raw chicken, and always reserve a separate portion beforehand if you want extra for basting during grilling.
  • Chicken breasts can go from perfectly juicy to dry in just a couple of minutes, so a meat thermometer is the single most reliable way to nail the timing every time.
03 -
  • Brush a little reserved marinade over the chicken during the last minute on the grill for an extra sticky, lacquered finish that looks and tastes incredible.
  • If cooking indoors, a cast iron grill pan on high heat with good ventilation gives you results remarkably close to an outdoor grill.

Go Back