Maple Dijon Grilled Chicken (Printable)

Juicy chicken glazed with sweet maple and tangy Dijon, grilled golden for a satisfying weeknight main course.

# 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 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 (approximately 375°F to 400°F). 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 golden grill marks form.
05 - Transfer the grilled chicken to a plate or cutting board and let rest for 5 minutes before slicing. Garnish with fresh thyme sprigs if desired. Serve alongside grilled vegetables or a crisp 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 change your grilling game forever.
  • It uses ingredients you probably already have scattered around your kitchen, which means no emergency grocery runs.
02 -
  • Discard every drop of used marinade because it has been in contact with raw chicken and is not safe to brush on cooked meat.
  • Chicken thighs work beautifully here and are actually more forgiving if you tend to accidentally overcook breast meat on the grill.
03 -
  • Reserve a few tablespoons of fresh marinade before adding the chicken and use it to brush on during the final minute of grilling for an extra sticky, caramelized finish.
  • Pound the chicken to an even half inch thickness before marinating and every piece will finish cooking at the same time.

Go Back