Maple Dijon Grilled Chicken (Printable)

Sweet, tangy maple Dijon grilled chicken glazed to perfection.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ 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
08 - 1 teaspoon salt
09 - 0.5 teaspoon black pepper

→ Garnish

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 the mixture is fully emulsified.
02 - Place the chicken breasts in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal the container and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor penetration.
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 liquid. Discard the used marinade.
05 - Grill the chicken breasts for 5 to 7 minutes on each side, or until the meat is fully cooked and the internal temperature reaches 165°F.
06 - Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing. Garnish with fresh parsley and serve with lemon wedges if desired.

# Tips from dashanddishes:

01 -
  • The marinade comes together in seconds but tastes like you spent all day planning it.
  • It strikes that perfect balance between savory and sweet without being overwhelming.
02 -
  • Never reuse the leftover marinade that has touched raw chicken unless you boil it vigorously first.
  • Patting the meat dry before grilling helps achieve better grill marks than placing wet meat on the grates.
03 -
  • Set aside a small amount of sauce before marinating if you want to brush it on while cooking.
  • Using a meat thermometer is the only way to guarantee you do not overcook the chicken.

Return