Maple Dijon Grilled Chicken (Print Version)

Juicy chicken in a sweet maple-Dijon glaze, grilled to golden perfection. A quick and flavorful main course.

# 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 Make:

01 - In a medium mixing 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 tightly and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
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 distinct grill marks.
05 - Transfer the grilled chicken to a platter and let it rest for 5 minutes to allow the juices to redistribute. Garnish with fresh thyme sprigs if desired and serve immediately.

# Expert Tips:

01 -
  • The marinade doubles as a glaze if you save a bit before it touches raw chicken, and that little trick changes everything.
  • It genuinely works for a weeknight dinner or a backyard gathering without changing a single thing.
  • Cleanup is almost nonexistent since everything happens in a bag and on the grill.
02 -
  • Discard any leftover marinade that touched raw chicken, but reserve a few tablespoons before marinating if you want extra glaze for brushing.
  • Chicken thighs work beautifully here and are actually more forgiving if you are worried about dryness.
03 -
  • Let the chicken come to room temperature for fifteen minutes before grilling so it cooks evenly from edge to center.
  • The maple sugar content means flare ups can happen suddenly, so keep a spray bottle of water nearby and stay attentive.

Go Back