Save on Pinterest

Simple Maple Mustard Chicken

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


  • 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)


  • 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.
  • Grill, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or until a thermometer reads 170°, basting with the reserved marinade and turning occasionally.

Recommended Video


Click stars to rate
Average Rating:
  • Remenec
    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
    Aug 7, 2012

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

  • angelasandoval
    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
    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
    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.