Maple Dijon Grilled Chicken (Printable)

Juicy chicken glazed with sweet maple and tangy Dijon, grilled to golden perfection for a satisfying 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 (or 1/2 tsp dried thyme)
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper

# Directions:

01 - In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, garlic, thyme, salt, and pepper until 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, up to 8 hours.
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 6–8 minutes per side depending on thickness, or until the internal temperature reaches 165°F and the chicken is golden with distinct grill marks.
05 - Rest the grilled chicken for 5 minutes before serving. Garnish with fresh thyme if desired.

# Cooking Tips:

01 -
  • The maple and Dijon combination creates a glaze that tastes like you spent all day on it, but the whole thing comes together in minutes.
  • It is naturally gluten free and dairy free, so you can serve it at nearly any gathering without worrying about dietary restrictions.
02 -
  • Discard any leftover marinade that touched raw chicken, but if you want extra glaze set aside a few tablespoons before the raw chicken goes in and brush it on during the final minute of grilling.
  • Chicken thighs work beautifully here and are actually more forgiving if you tend to overcook breast meat, just add a couple extra minutes per side.
03 -
  • Let the chicken sit at room temperature for fifteen minutes before grilling so it cooks evenly instead of being cold in the center.
  • Resist the urge to press or flip the chicken repeatedly, because each piece needs uninterrupted contact with the grate to develop those deep caramelized marks.

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