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Maple Mustard Chicken

By: Lynda Ebel

"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."

Rate/Review | Read Reviews (10)

Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/2 cup maple syrup
3 tablespoons cider or red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
2 garlic cloves, minced
3/4 teaspoon pepper
6 (4 ounce) boneless skinless chicken breast halves

Directions

In a bowl, combine the first six ingredients; mix well. Reserve 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add chicken and turn to coat. Seal or cover; 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 juices run clear, basting with the reserved marinade and turning occasionally.