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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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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!"

Reviewed Aug. 7, 2012

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

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!"

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."

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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