Maple Dijon Grilled Chicken (Printable)

Juicy chicken glazed with sweet maple and tangy Dijon, grilled to golden perfection for any occasion.

# What You’ll 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 garlic cloves, 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, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme, salt, and pepper until thoroughly combined and smooth.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is 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°F to 400°F). Lightly oil the grill grates to prevent the chicken from 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 reaches 165°F and the exterior develops golden grill marks.
05 - Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Garnish with fresh thyme sprigs if desired, then serve immediately.

# Expert Tips:

01 -
  • The maple syrup caramelizes on the grill, creating a sticky golden crust that locks in every drop of moisture.
  • Dijon mustard adds a sharp, tangy backbone that keeps the sweetness from taking over.
  • It requires only pantry staples and comes together fast enough for a weeknight dinner.
02 -
  • Discard every drop of used marinade once the chicken goes on the grill. It has been in contact with raw poultry and is not safe to reuse as a sauce.
  • If you want a finishing glaze, reserve a small portion of the marinade before the chicken goes in, then brush it on during the final minute of grilling for extra shine and flavor.
03 -
  • Pound the chicken to even thickness before marinating so every piece finishes cooking at the same time and nothing dries out on the thinner ends.
  • Oil the grill grates right before laying the chicken down, because the maple sugars will stick and tear if the grates are dry or not hot enough.

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