Maple Dijon Grilled Chicken (Printable)

Tender grilled chicken with a sweet maple and tangy Dijon glaze, perfect for weeknight dinners.

# 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

# Directions:

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 combined and smooth.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal or cover tightly and refrigerate for at least 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 to prevent the chicken from sticking.
04 - Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining 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 registers 165°F on a meat thermometer and the exterior displays golden grill marks.
05 - Transfer the grilled chicken to a cutting board 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 set a little aside before it touches raw chicken, which feels like getting two recipes for the price of one.
  • It uses pantry staples you probably already have, which means no emergency grocery runs on a weeknight.
02 -
  • Discard every drop of used marinade, it cannot be reused as a sauce once raw chicken has soaked in it.
  • Chicken thighs work beautifully here and are actually more forgiving if you tend to overcook, just add a couple extra minutes per side.
03 -
  • Pound the chicken to an even half inch thickness before marinating and every piece will finish cooking at the same time.
  • Brush the reserved marinade on during the final thirty seconds of grilling for a lacquered, sticky glaze that seals in moisture.

Go Back