A few weeks ago I pulled together one of our favorite weeknight dinners: Maple Dijon Glazed Chicken. It was one of those chaotic evenings when the kids had soccer practice at 4:30 p.m., and I was juggling photos, homework, and timing dinner so the whole family could sit down together. I try hard to keep family meals a priority, but evenings like that make it tricky — either we eat too early when no one is hungry, or we arrive back famished and I’m rushing to get food on the table. Still, this recipe saved the night.
On that night I had my husband drive the boys to practice while I finished photographing the dish, thinking they’d be back in time for dinner. Then he texted: “Did you know tonight is the tournament?” I had no idea. Despite that parenting fail, everything turned out fine — they came home later and we all dug into this chicken and loved it. The glaze strikes a great balance of sweet, tangy, and just a touch of heat, and it’s quick enough for busy nights.
The glaze is built on maple syrup for sweetness, Dijon mustard for tang and emulsification, and a hint of balsamic and crushed red pepper for depth and warmth. I used boneless, skinless chicken thighs because that’s what I had on hand — they stay juicy and take the glaze beautifully — but the sauce would also be excellent on chicken breasts, salmon, or pork. If you prefer a stronger mustard flavor, simply increase the Dijon to taste.
I like to reserve a portion of the glaze to serve as a dipping sauce alongside the chicken. Brushing additional glaze on while the chicken cooks adds a glossy finish and layers the flavor. This recipe is forgiving: you can prepare the glaze in minutes, grill or broil the chicken, and have dinner ready in under an hour — perfect for weeknights when time is limited but you want something satisfying and flavorful.
Serve the chicken over rice, alongside roasted vegetables, or with a simple green salad for a complete meal. The flavors are familiar but elevated, and the maple-Dijon pairing is one I return to again and again because it’s both homey and a bit special. If you want to prep ahead, make the glaze in advance and refrigerate; bring it to room temperature before using so it brushes on smoothly.
Did you make this recipe?
Let me know how it turned out — leave a comment below and share a photo on Instagram with the hashtag #lovelylittlekitchen.
Want more recipes?
Subscribe to receive new recipes straight to your inbox. You can also follow on Pinterest, Instagram, Facebook, YouTube, and Twitter to stay updated.
Maple Dijon Glazed Chicken
No reviews
- Author: Julie
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grill
- Cuisine: American
Description
This Maple Dijon Glazed Chicken combines pure maple syrup, tangy Dijon mustard, and a touch of balsamic for a bright, slightly sweet glaze that caramelizes beautifully on the grill. It’s easy to make, family-friendly, and versatile — great served over rice, alongside roasted vegetables, or with a crisp salad. The glaze clings to the chicken, producing a glossy, flavorful finish that appeals to both kids and adults.
Ingredients
Scale
- 1/2 cup olive oil
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 2 pounds boneless skinless chicken thighs
Instructions
- Cut the chicken into roughly one-inch cubes and thread them onto skewers if making kebabs; alternatively, leave thighs whole or halved for grilling.
- Preheat the grill to medium heat. Grill the chicken until cooked through, about 8 minutes per side for skewers or until the internal temperature reaches 165–175°F (74–79°C) for larger pieces.
- Divide the glaze into two bowls: use one for brushing onto the chicken during the last few minutes of grilling so it caramelizes without burning.
- Serve the reserved glaze as a dipping sauce or drizzle it over the plated chicken. Let the chicken rest a few minutes before serving to retain juices.
Notes
This version was adapted from a basic technique for baking and grilling boneless, skinless chicken. Adjust the amount of Dijon mustard to suit your taste — add more for extra tang or reduce it if you prefer sweeter notes. If you’re cooking indoors, the recipe works well under the broiler: watch closely so the glaze caramelizes without burning.
Nutrition
- Serving Size: 1 Serving
- Calories: 648
- Sugar: 7.2g
- Sodium: 473mg
- Fat: 45g
- Saturated Fat: 9.2g
- Unsaturated Fat: 35.1g
- Trans Fat: 0.1g
- Carbohydrates: 8.7g
- Fiber: 0.2g
- Protein: 55g
- Cholesterol: 277mg