Maple Dijon Grilled Chicken (Printable Version)

Juicy chicken glazed with sweet maple and tangy Dijon, grilled to golden perfection for an easy weeknight dinner.

# Ingredient List:

→ 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:

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. If desired, set aside 2 tablespoons of the marinade for basting before adding raw chicken.
02 - Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour and 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 to prevent the chicken from sticking.
04 - Remove the chicken from the marinade, allowing any excess to drip off. Discard the 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 reaches 165°F and the exterior develops golden grill marks. If reserved, brush with extra marinade during the final minute of cooking.
05 - Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Slice and garnish with fresh thyme sprigs if desired. Serve alongside grilled vegetables or a crisp green salad.

# Expert Tips:

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 look like a genius at your next cookout.
  • Cleanup is embarrassingly simple since everything gets mixed in one bowl and the chicken goes straight from bag to grill.
02 -
  • I once rushed the marinading time to twenty minutes and while the chicken was still good, the flavor sat only on the surface and lacked the deep penetration that makes this recipe sing.
  • Discard every drop of used marinade because it has been sitting with raw chicken and is not safe to brush on during cooking unless you boil it for a full five minutes.
03 -
  • Let the chicken come to room temperature for fifteen minutes before grilling so it cooks more evenly from edge to center.
  • The maple glaze can burn quickly over too high heat, so medium high is your sweet spot and never walk away from the grill during the last two minutes.

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