Maple Dijon Glazed Grilled Chicken

Maple Dijon Glazed Grilled Chicken

Smoky grilled chicken brushed with a tangy maple Dijon glaze for a sticky, caramelized finish.

Total 45 min Makes 4 servings Calories 320/serving

Dietary

Wheat free, Dairy free, Nut free, Halal, Kosher

Boneless chicken breasts marinate briefly in a maple syrup and Dijon mustard mixture, then grill over direct heat until charred and glossy. The glaze caramelizes on the grates, creating a sweet-tangy crust that pairs well with roasted vegetables or a simple green salad. It's a quick weeknight dinner that still feels special enough for company.

Ingredients

  • 4 boneless skinless chicken breasts
  • 1/3 cup maple syrup
  • 3 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  2. Place the chicken breasts in a shallow dish or zip-top bag and pour two-thirds of the maple Dijon mixture over them, reserving the rest for glazing. Turn to coat evenly, cover, and marinate in the refrigerator.

  3. Preheat a grill or grill pan to medium-high heat, about 400°F, and lightly oil the grates.

  4. Remove the chicken from the marinade, letting excess drip off, and discard the used marinade.

  5. Grill the chicken breasts for 6 to 7 minutes per side, brushing with the reserved maple Dijon mixture during the last few minutes of cooking, until the internal temperature reaches 165°F and the surface is caramelized with light char marks.

  6. Transfer the chicken to a plate and let rest for 5 minutes before slicing.

  7. Garnish with chopped fresh parsley and serve warm.

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    Maple Dijon Glazed Grilled Chicken

    Boneless chicken breasts marinate briefly in a maple syrup and Dijon mustard mixture, then grill over direct heat until charred and glossy. The glaze caramelizes on the grates, creating a sweet-tangy crust that pairs well with roasted vegetables or a simple green salad. It's a quick weeknight dinner that still feels special enough for company.

    45 min 4 servings 320 cal

    Ingredients

    • 4 boneless skinless chicken breasts
    • 1/3 cup maple syrup
    • 3 tablespoons Dijon mustard
    • 2 tablespoons olive oil
    • 1 tablespoon apple cider vinegar
    • 2 cloves garlic, minced
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1 tablespoon fresh parsley, chopped, for garnish

    Method

    1. 1

      In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, smoked paprika, salt, and pepper.

    2. 2

      Place the chicken breasts in a shallow dish or zip-top bag and pour two-thirds of the maple Dijon mixture over them, reserving the rest for glazing. Turn to coat evenly, cover, and marinate in the refrigerator.

    3. 3

      Preheat a grill or grill pan to medium-high heat, about 400°F, and lightly oil the grates.

    4. 4

      Remove the chicken from the marinade, letting excess drip off, and discard the used marinade.

    5. 5

      Grill the chicken breasts for 6 to 7 minutes per side, brushing with the reserved maple Dijon mixture during the last few minutes of cooking, until the internal temperature reaches 165°F and the surface is caramelized with light char marks.

    6. 6

      Transfer the chicken to a plate and let rest for 5 minutes before slicing.

    7. 7

      Garnish with chopped fresh parsley and serve warm.