Maple Mustard Chicken

Several grilled chicken breasts with sauce on a wood board with a bottle of maple syrup.

5 from 1 vote

Tender maple-mustard glazed chicken, grilled to perfection and finished with a flavorful, reduced homemade glaze that's a little sweet from Maple syrup and savory from a mix of mustard and spices is delicious for summer or fall grilling.

Prep Time5

Cook Time15

marinade time2

Total Time2 20

Course: dinner

Cuisine: American

Servings: Chicken Breasts

Calories: 227kcal

Author: Rachel

Cost: $12

Ingredients

4-6 Chicken Pieces boneless breasts or chicken thighs are fine
2 tablespoon Vegetable Oil
¼ cup Dijon Mustard
3 tablespoon Brown Sugar I use light, but dark brown sugar works too
½ teaspoon Thyme fresh or dried
2 teaspoon Minced Garlic about 2 cloves
1 tablespoon Paprika
1 tablespoon Whole Grain Mustard or 1 teaspoon mustard seeds
3 tablespoon Maple Syrup

Instructions

For grilling breasts, make sure the chicken is evenly the same thickness and pat dry with paper towels to remove any excess juice. Pound with a meat mallet if necessary to about ¾ inch thick. Thighs or legs do not need to be flattened.
Whisk together ¼ cup Dijon Mustard, 2 tablespoon Vegetable Oil, 3 tablespoon Brown Sugar, ½ teaspoon Thyme, 2 teaspoon Minced Garlic, 1 tablespoon Paprika, 1 tablespoon Whole Grain Mustard, and 3 tablespoon Maple Syrup in a small bowl. Place chicken pieces in a gallon Ziplock bag or a bowl. Pour ¾ of the marinade over the chicken and toss to fully coat. Seal bag or bowl and marinade 2 hours in the refrigerator or up to overnight. In a pinch, the minimum I would recommend marinating is 30 minutes.
After the chicken is marinated, pull it out to rest about 10 minutes before grilling. Put the remaining sauce on the stovetop and boil for 5 to 7 minutes to reduce.
Grill chicken over medium to medium-high heat (about 400 degrees). Grill on the first side for about 4-5 minutes or until white around the sides. Flip and baste with the remaining glaze, and cook for 3-5 minutes or until cooked throughout and the center reaches 165℉ for an internal temperature. Let the chicken rest for 3-5 minutes before serving. Add more glaze if desired.

Notes

Grilling Tips

Make sure your meat is mostly even in thickness. I lay the pieces out flat before marinating and, if there is a particularly thick lump (over 1.25 inches), press it a little flatter or use a meat mallet.
Marinade for at least 2 hours or overnight in the refrigerator.
Cook chicken on medium to medium-high heat for 4-5 minutes on each side.

Storage Suggestions

Serve: You can keep cooked chicken at room temperature for up to 2 hours but it's best to refrigerate as soon as possible.

Refrigerate: Cooked chicken should be stored in the refrigerator, wrapped tightly in plastic wrap, aluminum foil, or in an airtight container, for up to 4 days. Don't cut up the meat until ready to reheat.

Freeze: You can freeze with the marinade or after cooking. Cool your meat to room temperature, and place in a freezer or food saver bag to minimize freezer burn. Freeze for up to 4 months. You can pre-cut this for salads and sandwiches to reduce thaw time.

Nutrition