Maple Dijon Grilled Chicken (Print View)

Tender grilled chicken with a sweet maple and tangy Dijon glaze, ready in under an hour.

# 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 Steps:

01 - In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme, salt, and black 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 an outdoor grill or grill pan to medium-high heat. 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 used marinade. Place the chicken on the hot grill and cook for 6 to 8 minutes per side, depending on thickness, until the internal temperature registers 165°F and the exterior is golden with distinct grill marks.
05 - Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Garnish with fresh thyme sprigs if desired, then serve.

# Expert Hints:

01 -
  • The marinade doubles as a glaze if you set a little aside before it touches raw chicken, and that trick alone will make you feel like a genius at the grill.
  • Four ingredients you probably already have turn plain chicken into something guests will assume came from a specialty market.
  • It is naturally gluten free and dairy free, so you can serve it without worrying about dietary questions.
02 -
  • Discard every drop of used marinade because it has been in contact with raw chicken and is not safe to reuse as a sauce.
  • If you own a meat thermometer, use it here because the difference between juicy and overcooked chicken can be as little as two minutes on a hot grill.
03 -
  • Let the chicken sit at room temperature for fifteen minutes before grilling so it cooks evenly from edge to center instead of staying cold in the middle.
  • Brush the reserved marinade on during the final minute of grilling for a lacquered finish that looks as good as it tastes.

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