Maple Dijon Grilled Chicken (Printable)
Sweet and tangy grilled chicken featuring a maple syrup and Dijon mustard marinade.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 1.5 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 (optional)
10 - Fresh parsley, chopped
11 - Lemon wedges
# How to Make It:
01 - In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, garlic, thyme, salt, and black pepper until well combined.
02 - Place chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal or cover and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
03 - Preheat your grill to medium-high heat. Lightly oil the grill grates.
04 - Remove chicken from the marinade, shaking off excess liquid. Discard the leftover used marinade.
05 - Grill chicken for 5–7 minutes per side, or until fully cooked and internal temperature reaches 165°F.
06 - Remove from grill and let rest for 5 minutes before slicing. Garnish with fresh parsley and serve with lemon wedges, if desired.
# Expert Suggestions:
01 -
- The marinade comes together in seconds but makes the chicken taste incredibly complex
- It is the perfect balance of sweet maple and sharp mustard
02 -
- Discard any leftover marinade that has touched raw meat to avoid cross contamination.
- Using a meat thermometer is the only way to guarantee you do not overcook the chicken.
03 -
- Reserve a small amount of the marinade separately before adding the chicken if you want to brush it on while grilling.
- Patting the chicken dry before placing it on the grill helps achieve those distinct sear marks.