I started grilling season off right with Grilled Maple Mustard Chicken.
Well folks, it’s mid march…the sun was shining, and I could actually walk out the door without feeling like I’ve been bit by old man winter.
Daylight savings just changed so it doesn’t get dark at 5:00 anymore!
I mean, spring is practically right around the corner!
How does a girl celebrate you might ask?! Well even if you didn’t ask I’m still going to tell you 😉 …by GRILLING DINNER!!!
How to make Grilled Maple Mustard Chicken
It starts by whisking together 100% pure maple syrup, dijon mustard, soy sauce, and lots of fresh minced rosemary.
For this dish I used boneless, skinless chicken thighs.
You could certainly use breasts if you prefer.
The chicken goes in a gallon size plastic bag.
Only 4 Tbsps of the maple mustard sauce goes over the chicken, along with some kosher salt, pepper, and crushed red pepper flakes if you like a little spice.
Massage the bag until everything is nice and evenly mixed and then marinate for an hour.
Grill the chicken for about 5 to 8 minutes per side.
I grill over medium high heat because the charred edges are my absolute favorite.
If you don’t want them as charred just turn the heat to medium for a few minutes longer.
During the last few minutes of grilling brush them on both sides with some more of that yummy in your tummy maple mustard sauce.
And serve with the remaining sauce on the side for dipping or drizzling over top of the Grilled Maple Mustard Chicken.
First grilled meal of the season was a success!!!
Can’t wait to come up with more grilled yumminess soon 🙂
We had some chicken leftover, so I made chicken wraps for our lunches the next day.
Sliced up the cold chicken, lettuce, cheese, and of course more of the maple mustard sauce.
It was SO good!
More recipes to try similar to Grilled Maple Mustard Chicken…
Grilled Maple Mustard Chicken
A simple marinade makes these juicy chicken breasts extra yummy
- 1/2 cup 100% pure maple syrup
- 1/2 cup dijon mustard
- 1 Tbsp soy sauce
- 2 Tbsps fresh minced rosemary
- 2 pounds boneless, skinless chicken thighs (could also use breasts)
- kosher salt, pepper
- Optional: crushed red pepper flakes
In a bowl combine the pure maple syrup, dijon mustard, soy sauce, and fresh rosemary, Whisk until evenly combined.
Place the chicken in a gallon size plastic bag. Add 4 Tbsps of the maple mustard sauce, kosher salt and pepper to taste, and crushed red pepper flakes if using. Massage the bag until evenly mixed. Marinate at least 1 hour.
Grill the chicken over medium to medium high heat for 5-8 minutes per side. Brush with more of the maple mustard sauce during the last few minutes of grilling.
Serve with the remaining maple mustard sauce for dipping.