Maple Dijon Grilled Chicken (Printable)

Tender grilled chicken with a sweet and tangy maple-Dijon glaze, perfect for weeknight dinners or backyard gatherings.

# What You Need:

→ 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

# How-To Steps:

01 - In a medium mixing bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme leaves, salt, and black pepper until smooth and fully 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 evenly coated. Seal the bag or cover the dish 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 375–400°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 preheated grill and cook for 6–8 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 and serve immediately.

# Expert Tips:

01 -
  • The marinade doubles as a glaze, so you get deep flavor without dirtying extra dishes or making a separate sauce.
  • It works on chicken thighs, drumsticks, and even pork chops, which means you can memorize it once and use it all year.
02 -
  • Toss out every drop of marinade that touched raw chicken, and if you want extra glaze for brushing, set a small portion aside before the chicken goes in.
  • Chicken thighs are more forgiving if you are worried about dryness, just add a few extra minutes to the cooking time.
03 -
  • Reserve a couple tablespoons of marinade before it touches raw chicken, then brush it on during the final minute of grilling for a lacquered, caramelized finish.
  • Let the chicken sit at room temperature for fifteen minutes before grilling so it cooks evenly from edge to center instead of staying cold in the middle.

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