Simple Maple Mustard Chicken Recipe

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For make-ahead convenience, Lynda Ebel of Medicine Hat, Alberta marinates these chicken breasts overnight. "Their sweet and mustardy flavor goes well with baked potatoes and a tossed salad. They'd make delightful chicken sandwiches, too," she says.
TOTAL TIME: Prep: 5 min. + marinating Grill: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 5 min. + marinating Grill: 15 min.
MAKES: 6 servings


  • 1/2 cup maple syrup
  • 3 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 3/4 to 1 teaspoon pepper
  • 6 boneless skinless chicken breast halves (about 1-1/2 pounds)


  1. In a small bowl, combine the first six ingredients. Reserve 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours, turning occasionally. Drain and discard marinade.
  2. Grill, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or until a meat thermometer reads 170°, basting with the reserved marinade and turning occasionally. Yield: 6 servings.
Originally published as Maple Mustard Chicken in Quick Cooking March/April 1998, p21

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Remenec User ID: 6059530 233808
Reviewed Oct. 1, 2015

"This was a delicious recipes. I loved the flavor combinations. I broiled mine for a few minutes per side on high broil, basting frequently. The chicken chicken breasts were tender and very flavorful!"

carrieingalla User ID: 6283293 56481
Reviewed Aug. 7, 2012

"Great flavor good color-grilled great-really enjoyed it. Truly a keeper."

angelasandoval User ID: 2401339 22484
Reviewed May. 30, 2011

"Love marinated grilled chicken breast and this was one of the best marinades we've tried! Looking forward to making this regularly!"

sparkles033103 User ID: 1186073 51757
Reviewed Nov. 20, 2009

"I really liked the flavor of the sauce, but the tapioca made it the consistency of snot - not appetizing. I won't be making this again, but if I did I would eliminate the tapioca and thicken the sauce with flour or cornstarch instead."

badgergirl User ID: 2400926 26933
Reviewed Jun. 26, 2008

"This recipe is incredibly moist and tasty! I made it with frozen chicken tenders instead of regular chicken breasts, which allowed the marinade to soak in more and they cooked more quickly."

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