Maple Garlic Grilled Chicken
This is a super simple marinade for boneless chicken breasts that delivers plenty of sweet and garlicky flavor, even if you don't have a lot of time to let it sit. Serve with our Baked Sweet Potato and Chipotle Mash, sautéed fresh spinach and sliced tomatoes for an easy dinner.
- 4 boneless, skinless chicken breast halves
- 3 cloves garlic, finely chopped
- 1 tablespoon cider vinegar
- 1 tablespoon maple syrup
- 2 teaspoons Dijon-style mustard
- 2 tablespoons vegetable oil
Pound the chicken breasts to a uniform 1/2-inch thickness and place them in a shallow dish. In a small bowl, whisk together the garlic, vinegar, maple syrup, mustard and oil. Pour evenly over the chicken and turn the pieces several times to coat evenly. Cover and allow to marinate for about 45 minutes at room temperature or up to 3 hours refrigerated.
Preheat the grill and brush a piece of aluminum foil large enough to hold the chicken with oil. Place the foil on the grill (see notes), add the chicken and cook for 3-1/2 minutes per side, or until no longer pink in the middle.
Makes 4 servings
We prefer to grill this particular chicken recipe on foil to prevent the sugars in the maple syrup from burning. The method sacrifices a little of the grilled flavor intensity, but we find that preferable to the taste of burnt maple syrup. If you'd rather cook the chicken directly on the grates, be sure to shake off any excess marinade before placing on the grill.