Maple Dijon Grilled Chicken (Printable version)

Tender chicken glazed with sweet maple and tangy Dijon, grilled to golden, smoky perfection for any occasion.

# What You’ll 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 It:

01 - In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, 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 and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor penetration.
03 - Preheat grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
04 - Remove the chicken from the marinade, allowing excess to drip off. Discard any remaining marinade. Grill the chicken 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 plate and let rest for 5 minutes before slicing. Garnish with fresh thyme sprigs if desired.

# Expert tips:

01 -
  • The marinade doubles as a glaze if you set a little aside before it touches raw chicken, which is a small move that pays off big.
  • Four ingredients you probably already have in your pantry do most of the heavy lifting here.
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 want that extra brush of glaze at the end, reserve a couple tablespoons of marinade in a separate dish before the chicken ever goes near it.
03 -
  • A grill pan on the stove works just as well if outdoor grilling is not an option, just ventilate your kitchen well because the maple will smoke.
  • Letting the chicken come to room temperature for fifteen minutes before grilling ensures more even cooking from edge to center.

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