Maple Dijon Grilled Chicken (Print version)

Sweet maple and tangy Dijon glaze on perfectly grilled, juicy chicken breasts ideal for weeknight dinners.

# What goes in:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Marinade

02 - 1/4 cup pure maple syrup
03 - 3 tbsp Dijon mustard
04 - 2 tbsp olive oil
05 - 2 tbsp apple cider vinegar
06 - 2 garlic cloves, minced
07 - 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper

# Cooking 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 fully 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.
03 - Preheat grill to medium-high heat (approximately 375–400°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. Place chicken on the grill and cook for 6–8 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 rest for 5 minutes to allow juices to redistribute. Garnish with fresh thyme sprigs if desired and serve immediately.

# Tips from flavorandfeast:

01 -
  • The maple and Dijon balance each other perfectly so neither sweetness nor sharpness takes over the dish.
  • It requires exactly one bowl and a zip top bag which means cleanup is almost nonexistent.
  • The marinade doubles as a glaze if you set a little aside before it touches raw chicken.
02 -
  • Discard every drop of used marinade because it has been in contact with raw chicken and is not safe to brush on cooked meat.
  • Chicken thighs work beautifully here and are actually more forgiving if you are worried about drying out the breasts.
03 -
  • If your chicken breasts are very thick slice them horizontally to create thinner cutlets that cook faster and more evenly on the grill.
  • Let the chicken sit at room temperature for fifteen minutes before grilling so the chill comes off and it cooks uniformly.

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