Maple Dijon Grilled Chicken (Printable)
Sweet and tangy maple Dijon marinated grilled chicken, perfect for summer cookouts and family meals.
# What You 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
# How To Make It:
01 - In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced 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 and refrigerate for at least 1 hour, or up to 8 hours for more pronounced flavor.
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 grill and cook for 5–7 minutes per side, or until the internal temperature reaches 165°F when checked with a meat thermometer.
05 - Transfer the chicken from the grill to a plate or cutting board and let it rest for 5 minutes before slicing. Garnish with chopped fresh parsley and serve with lemon wedges alongside grilled vegetables or a crisp green salad.
# Expert Suggestions:
01 -
- The marinade doubles as a glaze, so you get layers of sweet and tangy flavor with almost zero extra effort.
- It is genuinely difficult to overcook because the maple creates a protective crust that locks in moisture.
02 -
- Always discard used marinade that touched raw chicken and never brush it on during cooking unless you set some aside before adding the meat.
- Thighs work beautifully here and actually stay even juicier, so consider them if you prefer dark meat.
03 -
- Pound thicker chicken breasts to an even thickness before marinating so everything cooks uniformly without drying out.
- If cooking indoors, a cast iron grill pan on high heat gives nearly identical results with the same beautiful char.