Maple Dijon Grilled Chicken (Printable)
Sweet and tangy maple syrup and Dijon mustard marinated grilled chicken, perfect for summer dinners.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
→ 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 1/2 teaspoon dried)
08 - 1 teaspoon salt
09 - 1/2 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, garlic, thyme, salt, and black pepper until thoroughly 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 and refrigerate for at least 1 hour, or up to 8 hours for deeper 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, and discard the leftover marinade. Grill the chicken for 5 to 7 minutes per side, or until fully cooked and the internal temperature reaches 165°F.
05 - Remove the chicken from the grill and let it rest for 5 minutes before slicing. Garnish with fresh parsley and serve with lemon wedges.
# Expert Advice:
01 -
- The marinade pulls together in five minutes using pantry staples you probably already have.
- It completely transforms ordinary boneless chicken into a juicy, caramelized centerpiece.
02 -
- Always discard the used marinade that touched the raw chicken unless you bring it to a rolling boil first.
- Saving a small portion of fresh marinade before adding the chicken gives you a safe basting liquid for the grill.
03 -
- Reserve a couple of tablespoons of plain maple syrup to brush on during the final minute of grilling for an extra sticky glaze.
- Let the chicken come to room temperature for fifteen minutes before grilling so it cooks evenly throughout.