Maple Dijon Grilled Chicken (Printable)

Juicy chicken glazed with sweet maple and tangy Dijon, grilled to golden perfection for a flavorful main course.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ 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 garlic cloves, minced
07 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a medium mixing bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme, salt, and pepper until smooth and well combined.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal or cover tightly and refrigerate for a minimum of 1 hour, or up to 8 hours for deeper flavor penetration.
03 - Preheat an outdoor grill or grill pan 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, allowing any excess to drip off. Discard the remaining marinade. Place the chicken on the grill and cook for 6 to 8 minutes per side, depending on thickness, until the internal temperature registers 165°F on a meat thermometer and the exterior develops golden grill marks.
05 - Transfer the grilled chicken to a cutting board and allow it to rest for 5 minutes to redistribute juices. Slice and garnish with fresh thyme sprigs if desired. Serve immediately.

# Expert Tips:

01 -
  • The maple caramelizes on the grill creating a sticky golden crust that people genuinely cannot stop talking about.
  • It uses pantry staples you probably already have, which means zero emergency grocery runs on a weekend.
02 -
  • Discard used marinade completely, never brush it onto cooked chicken, because it has been sitting with raw poultry and that is a fast track to ruining everyone's evening.
  • If you want that extra basting flavor, set aside a small portion of the marinade before the raw chicken ever touches it and use that reserved portion with a clean brush.
03 -
  • A meat thermometer is your single best friend here because chicken thickness varies wildly and guessing is how dry chicken happens.
  • Let the chicken come to room temperature for about 15 minutes before grilling so it cooks evenly instead of staying cold in the center while the outside races ahead.

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