Maple Dijon Grilled Chicken (Printer-friendly)
Juicy chicken grilled with a sweet maple and tangy Dijon mustard glaze.
# What You 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 cloves garlic, 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
# How to Make It:
01 - In a medium mixing bowl, vigorously whisk together the pure maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme, salt, and black pepper until fully emulsified and smooth.
02 - Arrange the chicken breasts inside a large, shallow dish or a heavy-duty resealable plastic bag. Pour the prepared marinade evenly over the poultry, ensuring every piece is thoroughly coated. Cover securely or seal the bag, then transfer to the refrigerator to marinate for a minimum of 1 hour, extending up to 8 hours for optimal flavor penetration.
03 - Set your outdoor grill or indoor grill pan to medium-high heat. Utilizing a pair of tongs and a paper towel lightly dipped in cooking oil, carefully lubricate the hot grates to prevent the meat from sticking.
04 - Retrieve the chicken from the marinade, gently shaking off any surplus liquid to avoid flare-ups; safely discard the remaining used marinade. Place the chicken directly onto the oiled grill grates. Cook for 6 to 8 minutes on each side, rotating only once, until the internal temperature of the thickest portion registers 165°F on a meat thermometer and distinct grill marks form.
05 - Transfer the fully cooked chicken from the grill to a clean cutting board or serving platter. Allow the meat to rest undisturbed for 5 minutes so the natural juices can evenly redistribute throughout the muscle fibers. Garnish with fresh thyme sprigs just before serving.
# Expert Tips:
01 -
- The glaze caramelizes beautifully on the grill, creating a sticky crust that seals in all the juices.
- It uses pantry staples you probably already have on hand for an effortless weeknight dinner.
02 -
- Always discard the used marinade after removing the raw chicken to avoid cross contamination.
- Reserving a small scoop of the fresh marinade before adding the meat gives you a safe basting sauce for the final minutes of grilling.
03 -
- If using a grill pan indoors, turn on the exhaust fan because the maple sugars will smoke a bit as they char.
- An instant read meat thermometer is the absolute best way to guarantee juicy chicken every single time.