Maple Dijon Grilled Chicken (Printable)

Tender grilled chicken glazed with a sweet and tangy maple-Dijon sauce for a quick and delicious meal.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts

→ Marinade

02 - 1/4 cup pure maple syrup
03 - 3 tbsp Dijon mustard
04 - 2 tbsp olive oil
05 - 2 tbsp apple cider vinegar
06 - 2 garlic cloves minced
07 - 1 tsp fresh thyme leaves
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper

# How to Cook:

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 thoroughly emulsified.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the meat, ensuring each piece is evenly coated. Seal the container and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor infusion.
03 - Heat the grill to medium-high settings. Lightly oil the grates to prevent the chicken from sticking during the cooking process.
04 - Remove the chicken from the marinade, allowing excess liquid to drip off, and discard the used marinade. Grill the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and the exterior displays golden grill marks.
05 - Transfer the grilled chicken to a platter and let it rest for 5 minutes before serving to retain juices. Garnish with additional fresh thyme if desired.

# Expert Advice:

01 -
  • The marinade does double duty keeping the meat incredibly moist while adding a zesty punch.
  • It comes together in minutes but tastes like it required a lot more effort.
02 -
  • The high sugar content in the maple syrup means the glaze can burn quickly over high heat, so watch it closely.
  • Letting the chicken rest after cooking is nonnegotiable for keeping the meat tender.
03 -
  • If you are using wooden skewers, soak them in water for thirty minutes to prevent them from turning to ash on the grill.
  • Always check the internal temperature with a meat thermometer rather than cutting into the meat to keep the juices inside.

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