Maple Dijon Grilled Chicken (Printable)

Tender grilled chicken with a sweet maple and tangy Dijon mustard glaze, perfect for weeknight dinners.

# 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:

01 - In a medium 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 and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
03 - Preheat your grill to medium-high heat. 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. Grill the chicken for 6 to 8 minutes per side, depending on thickness, until the internal temperature reaches 165°F and the exterior is golden with distinct grill marks.
05 - Transfer the grilled chicken to a cutting board and let it rest for 5 minutes before slicing. Garnish with fresh thyme leaves if desired and serve immediately.

# Expert Tips:

01 -
  • The marinade doubles as a glaze, so you get layered flavor without extra work.
  • It is naturally gluten-free and dairy-free, which means almost everyone at the table can eat it without hesitation.
  • Cleanup is minimal since everything comes together in one bag or dish before hitting the grill.
02 -
  • Discard the used marinade completely because it has been in contact with raw chicken and is not safe to reuse as a basting sauce.
  • If you want extra glaze for brushing, reserve a small portion of the marinade before it touches the raw meat and keep it in a separate container.
  • Boneless thighs work beautifully here and are more forgiving if you tend to accidentally overcook chicken breasts on the grill.
03 -
  • Let the chicken sit at room temperature for fifteen minutes before grilling so it cooks more evenly from edge to center.
  • Press a meat thermometer into the thickest part of the breast and pull it from the grill the moment it hits 74 degrees Celsius because carryover heat will push it slightly higher as it rests.

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