Maple Dijon Grilled Chicken (Printable)
Sweet and tangy maple Dijon marinated grilled chicken, perfect for summer barbecues and weeknight dinners.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1 ½ lbs / 700 g)
→ Marinade
02 - 3 tablespoons pure maple syrup
03 - 2 tablespoons Dijon mustard
04 - 2 tablespoons olive oil
05 - 1 tablespoon apple cider vinegar
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
→ Garnish (optional)
10 - Fresh parsley, chopped
11 - Lemon wedges
# How To Make It:
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 smooth and well combined.
02 - Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Seal or cover tightly and refrigerate for at least 1 hour, or up to 8 hours for a more pronounced flavor.
03 - Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
04 - Remove the chicken from the marinade, shaking off any excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C).
05 - Transfer the chicken from the grill to a cutting board and let it rest for 5 minutes before slicing. Garnish with fresh parsley and serve alongside lemon wedges if desired.
# Expert Advice:
01 -
- The marinade doubles as a glaze, so you get deep flavor and a gorgeous sticky crust without any extra work.
- It comes together with pantry staples you probably already have, which means no special grocery trips required.
02 -
- Never reuse marinade that has touched raw chicken, always reserve a small amount separately before adding the meat if you want extra basting liquid.
- The natural sugars in maple syrup burn quickly, so keep a close eye during the last minute of grilling and move the chicken to a cooler spot if it darkens too fast.
03 -
- Save a tablespoon of marinade before adding the chicken and brush it on during the final minute of grilling for an extra layer of sticky caramelization.
- Let the chicken come to room temperature for fifteen minutes before grilling so it cooks evenly from edge to center instead of staying cold in the middle.