Maple Dijon Grilled Chicken (Printer-Friendly)
Juicy chicken in a sweet maple-Dijon glaze, grilled to golden perfection for any occasion.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Maple Dijon 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 kosher salt
09 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - In a medium mixing bowl, whisk together the pure maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme leaves, kosher salt, and black pepper until thoroughly combined and smooth.
02 - Place the chicken breasts in a large resealable plastic bag or a shallow glass dish. Pour the marinade over the chicken, ensuring each piece is evenly coated on all sides. Seal the bag or cover the dish tightly and refrigerate for a minimum of 1 hour, or up to 8 hours for deeper flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat (approximately 375°F to 400°F). Lightly oil the grill grates using a folded paper towel dipped in vegetable oil to prevent the chicken from sticking.
04 - Remove the chicken breasts from the marinade, allowing any excess to drip off naturally. Discard all remaining used marinade. Place the chicken onto the preheated grill and cook for 6 to 8 minutes per side, depending on thickness, until the internal temperature registers 165°F on a meat thermometer and the exterior displays golden grill marks.
05 - Transfer the grilled chicken to a clean cutting board and allow it to rest for 5 minutes so the juices redistribute evenly throughout the meat. Slice and serve, garnished with fresh thyme sprigs if desired.
# Expert Advice:
01 -
- The marinade doubles as a glaze, so every bite carries that sweet tangy punch without extra work.
- It uses pantry staples you probably already have, which means no special grocery trips.
- Cleanup is minimal since everything mixes in one bowl before heading straight to the grill.
02 -
- Reserve a few tablespoons of marinade before it touches raw chicken so you can brush it on during the final minute of grilling for extra glaze.
- Chicken thighs work beautifully if you prefer juicier meat, just add a couple of minutes to the cooking time.
- Always verify your mustard and vinegar labels for hidden gluten if cooking for someone with sensitivities.
03 -
- Let the chicken sit at room temperature for fifteen minutes before grilling so it cooks evenly instead of staying cold in the center.
- The moment you see clear juices pooling on the surface of the chicken, it is time to flip, no timer needed.