Maple Dijon Grilled Chicken (Printable)
Tender grilled chicken with a sweet maple and tangy Dijon mustard marinade, ideal for summer cookouts.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1½ 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 ½ teaspoon dried)
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
→ Garnish
10 - Fresh parsley, chopped
11 - Lemon wedges
# How-To Steps:
01 - In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, garlic, thyme, salt, and black pepper until smooth and well 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 tightly 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 375–400°F). Lightly oil the grill grates to prevent sticking.
04 - Remove the chicken from the marinade, shaking off any excess. Discard the remaining marinade. Place the chicken on the hot grill and cook for 5–7 minutes per side, until the internal temperature reaches 165°F and the juices run clear.
05 - Transfer the chicken to a platter and let it rest for 5 minutes before slicing. Garnish with fresh parsley and serve alongside lemon wedges.
# Expert Suggestions:
01 -
- The maple and Dijon combo creates this gorgeous sticky glaze that caramelizes into something almost candy like on the outside while staying juicy inside.
- It genuinely takes five minutes to mix the marinade, and the grill does all the real work while you sip something cold.
02 -
- Never reuse marinade that has touched raw chicken, so if you want to brush extra glaze on during grilling, set a small amount aside before the chicken goes in.
- The sugar in maple syrup burns faster than you expect, so keep the grill at medium high rather than screaming hot and stay nearby to flip when needed.
03 -
- Pound the chicken to an even thickness before marinating so the thin ends do not overcook while the thick center is still raw.
- Reserve two tablespoons of fresh marinade before adding the chicken, then brush it on during the last minute of grilling for an extra sticky caramelized layer.