Maple Mustard Grilled Chicken - so simple! Only 6 ingredients - chicken, maple, dijon mustard, lemon juice, paprika and salt. Let the chicken marinate in the fridge and then grill. We LOVE this chicken. My husband asks me to make this at least once a week!
4boneless skinless chicken breasts, pounded to an even thickness
¾cuppure maple syrup
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.
Pound the chicken breasts to an even thickness to ensure the chicken is evenly cooked. We put the chicken in a ziplock bag and use a meat mallet to gently pound out the thicker hump. This eliminates the thinner part of the breast drying out while you are trying to get the thicker end cooked.Use real maple syrup - not pancake syrup.Can use the marinade on any cut of chicken - breasts, tenders, thighs, wings, or legs.Can use bone-in or boneless chicken. Adjust cooking time to ensure an internal temperature of 165ºF.To cook chicken without a grill, pan sear the breasts for 3 to 4 minutes per side. Place on a rimmed baking sheet. Bake at 400ºF for 10 minutes.