Maple Dijon Grilled Chicken (Printable View)

Juicy chicken glazed with sweet maple and tangy Dijon, grilled to golden perfection with aromatic thyme and garlic.

# 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 Steps:

01 - In a medium 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 and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
03 - Preheat the grill 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 excess to drip off. Discard any 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 defined grill marks.
05 - Transfer the grilled chicken to a plate and let rest for 5 minutes before slicing. Garnish with fresh thyme sprigs if desired.

# Expert Advice:

01 -
  • The marinade doubles as a glaze if you set some aside before it touches raw chicken, which means extra flavor with zero extra work.
  • It uses pantry staples you probably already have, and everything comes together in one bowl.
  • Cleanup is minimal since the grill does most of the heavy lifting.
02 -
  • Never reuse marinade that has touched raw chicken unless you bring it to a full rolling boil for at least one minute.
  • Chicken breasts cook unevenly if they are not roughly the same thickness, so pound them to an even half inch before marinating.
03 -
  • If your chicken breasts are particularly thick, butterfly them before marinating so they cook faster and more evenly on the grill.
  • Brush the reserved marinade over the chicken during the final minute of grilling for an extra sticky caramelized layer that seals in moisture.

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