Maple Dijon Grilled Chicken (Printable Version)
Sweet and tangy maple Dijon marinated chicken, grilled to juicy perfection for summer barbecues.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1½ 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 (or ½ teaspoon dried)
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
→ Garnish
10 - Fresh parsley, chopped
11 - Lemon wedges
# Method:
01 - In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, garlic, thyme, salt, and black pepper until well combined and smooth.
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 penetration.
03 - Preheat your 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, shaking off any excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes per side, until fully cooked through and the internal temperature reaches 165°F.
05 - Transfer the chicken from the grill to a cutting board and let it rest for 5 minutes before slicing. Garnish with fresh chopped parsley and serve with lemon wedges alongside grilled vegetables or a crisp green salad.
# Chef's Tips:
01 -
- The marinade comes together in about two minutes with pantry staples you probably already have on hand.
- That maple Dijon combination creates a sticky golden crust that tastes like you tried way harder than you actually did.
- It is naturally gluten free and dairy free so almost everyone at the table can dig in without a second thought.
02 -
- Sugary marinades burn fast so keep a close eye during the last couple of minutes and move the chicken to a cooler spot on the grill if it starts to char too aggressively.
- Reserve a small portion of the marinade before it touches raw chicken if you want extra basting liquid for that final caramelized finish.
03 -
- Marinate overnight if you can swing it because the flavor penetrates deeper and the texture becomes remarkably tender.
- Grill marks are pretty but the real secret is letting the chicken sit undisturbed long enough for a proper crust to form before you flip.