Grilled Maple Mustard Chicken

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"A little bit tangy and a little bit sweet, this Grilled Maple Mustard Chicken will wow everyone! It cooks up juicy and flavorful, and the best part is that it’s easy to prep ahead, so you can minimize your cooking time."

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INGREDIENTS

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Yield

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1)"},{"offset":0.61,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.71,"transform":"translate3d(0, -148.523606476%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.8,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.85,"transform":"translate3d(0, -55.774032139%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.92,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.96,"transform":"translate3d(0, -24.236069676%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":1,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"}],"delay":0,"duration":1600,"fill":"both"}] [{"selector":"#anim-7ed30e2c-e20c-4e0c-adc4-0c7eda11b2dd","keyframes":{"opacity":[0,1]},"delay":0,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-924e89b2-8e15-44e0-9400-5f29e6e0cb9a","keyframes":{"transform":["translate3d(-114.51104%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3359c09c-2aa8-4839-8af3-a0bdbbc186bd","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Get the Recipe

1. In the bowl of the marinating container measure out both mustards, maple syrup, and vinegar.

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2. Finely chop rosemary* and add to the marinade. Stir to combine.

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3. Trim any excess fat from the chicken then sprinkle with salt and pepper.

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4. Place chicken in the marinade and stir to ensure chicken is coated well.

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5. Refrigerate marinating chicken up to 24 hours, but no less than 30 minutes.

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6. Heat gas grill to about 350 degrees with medium-high heat.

[{"selector":"#anim-9f2823ed-5195-40c6-b16d-c7f889ed31e3 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(4.903017189849863%, 0, 0) translate(17.24137931034483%, -12.299448667910587%) scale(1.3448275862068966)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-0ca9f898-938a-4f43-950b-9ed27c70afc1","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5ce82d46-546f-4da8-90dc-0fe70db6e254","keyframes":{"transform":["translate3d(0px, 651.77560%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ab502ab9-df1f-453a-9115-a5eb6c93def0","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-30510f5d-e7d6-44a5-a149-b4249b62101c","keyframes":{"transform":["translate3d(-116.44295%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get the Recipe

7. 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.

[{"selector":"#anim-cf16ceea-dc35-4289-bd43-823ae05e31bd [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(11.647727217456247%, 0, 0) translate(15.151515151515149%, -11.472902256817644%) scale(1.303030303030303)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-35dfcef8-215c-4ecf-b653-fd6521ac5d05","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6b392417-b0a1-4f45-a739-444453993489","keyframes":{"transform":["translate3d(0px, 339.90439%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8e0a3b14-2e40-44bb-95ce-6b817d36e69c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-504e36ef-8132-4926-abfe-f9ccd574c364","keyframes":{"transform":["translate3d(-116.44295%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get the Recipe

8. Check the internal temperature to ensure it has reached 165 degrees. Remove from grill and let rest 3 - 5 minutes prior to serving.

[{"selector":"#anim-516bb3f1-52c6-407a-8f43-8bd2550edd8e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(60.96270170799614%, 0, 0) translate(20.161290322580648%, 12.600806162016074%) scale(1.403225806451613)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-fd227d3f-038a-450b-8a35-aec8dc22ac8c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0ec6bf74-cddd-42b2-aef0-ad87f1741bf8","keyframes":{"transform":["translate3d(0px, 339.90439%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-630fe11a-ec73-4853-af62-de46680bc682","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e1d86c80-9ef4-4f0a-b52c-73964a3c2581","keyframes":{"transform":["translate3d(-116.44295%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get the Recipe

Serve alongside my Screaming Skillet Green Beans

[{"selector":"#anim-4bae281d-e16e-4b96-894d-142b1bb0ce96 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-264ecf45-0da6-4b4e-9a77-dac40c2e8577","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bb99a894-642b-43b6-9d12-2c4e60f9e8cb","keyframes":{"transform":["translate3d(-116.44295%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get the Recipe

Enjoy!

[{"selector":"#anim-bf1791fe-b260-4cb8-b85e-4a6f1886469e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0c4d311a-ecb4-4765-8408-3f06b8bebc79","keyframes":{"transform":["translate3d(-134.26572%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c9034151-c492-4371-a644-8f96673c774c [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-25.029296420080684%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Get the Recipe

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Grilled Maple Mustard Chicken

"A little bit tangy and a little bit sweet, this Grilled Maple Mustard Chicken will wow everyone! It cooks up juicy and flavorful, and the best part is that it’s easy to prep ahead, so you can minimize your cooking time."

INGREDIENTS

– stone ground mustard – dijon mustard – maple syrup – apple cider vinegar – fresh rosemary – black pepper – salt – thin sliced, boneless skinless chicken breast

Yield

4 SERVINGS

prep time

10 MINUTES

COOK TIME

8 MINUTES

Grilled Maple Mustard Chicken

1. In the bowl of the marinating container measure out both mustards, maple syrup, and vinegar.

Instructions

Instructions

2. Finely chop rosemary* and add to the marinade. Stir to combine.

Instructions

Instructions

3. Trim any excess fat from the chicken then sprinkle with salt and pepper.

Instructions

Instructions

4. Place chicken in the marinade and stir to ensure chicken is coated well.

Instructions

Instructions

5. Refrigerate marinating chicken up to 24 hours, but no less than 30 minutes.

Instructions

Instructions

6. Heat gas grill to about 350 degrees with medium-high heat.

Instructions

Instructions

7. 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.

Instructions

Instructions

8. Check the internal temperature to ensure it has reached 165 degrees. Remove from grill and let rest 3 - 5 minutes prior to serving.

Instructions

Instructions

Serve alongside my Screaming Skillet Green Beans

Enjoy!

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