OMG! SO good! We let the chicken marinate overnight in the fridge and threw it on the grill. If you want to kick this up a notch, throw some cooked bacon and cheese on top of the chicken before you take it off the grill. That is actually Chicken Legs preferred method of eating this chicken. He asks me to make this at least once a week! I'm not even joking. He loves this!
Don't forget my tip for perfectly grilled and juicy chicken - pound the chicken to an even thickness. We put the chicken in a ziplock bag and use a meat mallet to pound out the thicker hump. This helps the chicken cook evenly and not dry out. This eliminates the thinner part drying out while you are trying to get the thicker end cooked.
Maple Mustard Grilled Chicken
- 4 boneless, skinless chicken breasts, pounded to an even thickness
- 3/4 cup pure maple syrup
- 3/4 cup dijon mustard
- 1 Tbsp lemon juice
- 3/4 tsp paprika
- 3/4 tsp salt
Whisk together maple syrup, mustard, lemon juice, paprika and salt. Reserve 1/4 cup of marinade to brush on chicken when cooking. Pour remaining marinade over chicken and refrigerate a few hours to overnight.
Remove chicken from marinade and grill 12 to 15 minutes, until juices run clear. Brush chicken on both sides with reserved marinade before removing from grill.
**If you don't want to grill this chicken, you can cook it in the skillet. Heat 1 Tbsp olive oil in an oven-safe skillet. Cook chicken 3 minutes on each side. Place chicken on baking sheet and bake at 400 degrees for 10 minutes.**