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Maple-Dijon Grilled Chicken
Melissa Hart

Maple-Dijon Grilled Chicken

Sweet grilled chicken goes wrong when the glaze burns before the meat cooks. Here the maple mixture stays off until the last few minutes, building a bronzed, sticky coat instead of a black shell. Pounding the breasts even is the unglamorous step that makes it work.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts 6 oz each
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil
  • 1/3 cup pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder

Method
 

  1. Pound the thick ends of the chicken until each breast is an even 3/4 inch and season with the salt and pepper.
  2. Whisk the maple syrup, mustard, vinegar, Worcestershire and garlic powder in a small saucepan.
  3. Boil the glaze over medium heat until slightly syrupy and reduced to about 1/3 cup, 3 to 4 minutes, then divide it between two bowls.
  4. Heat a grill to medium-high, clean the grates and rub them with the oil.
  5. Grill the chicken with the lid closed until marked underneath, 5 to 6 minutes, then turn it.
  6. Cook the second side for 3 minutes, brush with glaze from one bowl, turn and brush again; repeat once until the thickest part reaches 165°F.
  7. Rest the chicken for 5 minutes and serve with the untouched bowl of glaze.