A little bit tangy and a little bit sweet this grilled maple mustard chicken is sure to wow your food-loving friends and be a hit at your next BBQ. Mix up the marinade the night before and let it marinate overnight for maximum flavor. The chicken grills up fast over direct heat adding that delicious flame grilled flavor as well. Try it once and it will quickly become a summer staple in your menu book. Read on for more recipe tips and tricks, or jump directly to the recipe card at the bottom.
It’s once again that time of year. Time for neighborhood block parties. Time for family BBQs. The time when anything can serve as a reason to light the grill and gather together for a delicious meal.
Just because we have moved the party outdoors over an open flame doesn’t mean that we can’t take our fancy flavors with us! The kind of flavors that shine through in this deceptively simple grilled maple mustard chicken.
With the tangy heat of both spicy dijon and stone ground mustard, the sweetness of maple syrup, and the savory infusion of rosemary, this four ingredient marinade delivers a complex flavor structure. If you are looking for grilled chicken that will impress your favorite foodie, stop right here and try this chicken.
The marinade for this chicken is mostly spelled out in the title. Mustard and real maple syrup. However, we aren’t talking about just any old mustard. To get the best flavor, we are combining two types of mustard: dijon and stone ground. Yes, there is a difference and yes, your results will be very different if you substitute American yellow mustard. I prefer a French style dijon mustard for the tang and a German style stone ground mustard for the spice.
The rosemary needs to be finely chopped. You can achieve this by hand or by making the sauce in a mini chopper or blender. When making this for four I prefer to clean my knife. If I was cooking for a crowd I’d probably throw it in the blender.
What’s the difference between marinate and marinade? Short answer one is an action (verb) and the other is a thing (noun). Simply put, you marinate the chicken in the marinade.
In order to build the complex flavors for this grilled maple mustard chicken, it needs time to marinate. To reduce my use of single use plastics, I no longer use zip top bags for this recipe step. Instead I have invested in some lidded glass bowls that double as both mixing bowl and a storage container. You’ll need to let the chicken sit for a minimum of 30 minutes, but I like it best when made a day in advance and it can sit closer to 24 hours. If your marinade doesn’t fully cover the chicken, make sure to come back and mix it a time or two. Using a container with a secure lid means you can shake it to re-coat the chicken. Hold it over the sink while you do this to prevent any accidents.
One problem I often run into when grilling chicken over direct heat is that the outside of the chicken chars before the inside is done. One way to solve the issue to to cook the chicken over indirect heat, then sear it over direct heat once it reaches an internal temperature of 165 degrees.
The other way to solve it is to use thin sliced chicken breast. It’s half the thickness of a normal American chicken breast, which allows it to cook over medium high, direct heat in a fraction of the time. The thinner chicken also means that marinade penetrates more evenly. While I recommend the thin sliced breast for this recipe, if you can’t find it simply slice your normal chicken breasts in half to create two wide, flat pieces.
Roasted Maple Mustard Chicken
If you fall in love with the flavor of this chicken and want to eat it all year long, you are in luck! Forget the grill and roast it in the oven! Follow the instructions through step 6, but instead of grilling, pull the chicken from the marinade and place it in an oven safe glass dish. Roast it at 425 degrees for about 15 minutes then finish off under the broiler for a couple minutes to create a bit of a sear.
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Grilled Maple Mustard Chicken Recipe
Sweet and tangy, grilled maple mustard chicken is a delicious way to create bold flavors on the grill. While I love it with a big bowl of leafy greens like this Carolina BBQ Chicken Salad, you can also make it into sandwiches or a wrap. If you are looking for more of a sit down meal at your summer BBQ, then I must suggest pairing it with my screaming skillet green beans and orzo pasta salad. The recipe can be easily increased for a crowd and works wonderfully for an outdoor summer wedding or birthday party.
Leftovers should be refrigerated in an airtight container for 3 – 5 days. This grilled maple mustard chicken is just as versatile the second time around as it is the first! Enjoy!
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Grilled Maple Mustard Chicken
Grilled maple mustard chicken is slightly tangy, slightly sweet, and a whole lot of yum. With two types of mustard for a balance of tang and sweet, this is a chicken that you'll be marinating all summer long. Perfect for potluck parties, backyard BBQs, and summer get togethers.
- 1/4 cup stone ground mustard
- 1/4 dijon mustard
- 1/4 cup maple syrup
- 1 TBSP apple cider vinegar
- 2 sprigs fresh rosemary 3" - 4" each
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1.5 lbs thin sliced, boneless skinless chicken breast
In the bowl of the marinating container measure out both mustards, maple syrup, and vinegar.
Finely chop rosemary* and add to the marinade. Stir to combine.
Trim any excess fat from the chicken then sprinkle with salt and pepper.
- Place chicken in the marinade and stir to ensure chicken is coated well.
Refrigerate marinating chicken up to 24 hours, but no less than 30 minutes.
Heat gas grill to about 350 degrees with medium-high heat.
Remove chicken from the marinade, wiping excess marinade against the edge of the bowl, and grill over direct heat for 3 - 4 minutes per side.
Check the internal temperature to ensure it has reached 165 degrees. Remove from grill and let rest 3 - 5 minutes prior to serving.
*The chicken should be marinated in an airtight container. Use the bowl of this container to mix the marinade and reduce the number of dishes used.
** If you prefer not to chop the rosemary, the marinade can be made in the blender or mini chopper.