Grilled Maple Mustard Chicken
Simple Grilled Maple Mustard Chicken offers a tangy-sweet bite that pairs well with all your favorite summer side dishes.
Every few years when I watch the Olympics, a single word resonates in my ears from coaches and commentators alike… versatility.
You would think a world-class athlete competing in the Olympic Games, would have to dedicate their lives to a single sport or element. To eat, sleep and breath one goal–shoving all else aside. Yet during the “bio” portion of the Olympic broadcasts, what I continually hear from those who know the competitors best, is that many of them are extremely versatile. Well-rounded individuals, capable of greatness in many areas of life. Champions in multiple sports, business moguls, master musicians, published photographers, brilliant parents… amazing.
I can remember, as a child, having a strong desire to achieve greatness in just one area of life. Any area, for that matter! I was decent at a few things, but had little natural talent. Because of this, I unknowingly trained myself to work hard, in all areas. Over time I developed a work-ethic that, now, I wouldn’t give up for any amount of raw talent.
I’ve always had to grind away to achieve my goals, to gain skill, to get what I want.
I’m thankful for this, and believe it to be a blessing in disguise. I’ve learned to be versatile. Maybe not to the extent of an Olympian, mind you, but enough to lead a fulfilling life. Personal versatility (or skillful adaptability) gives you confidence and makes you comfortable in your own skin.
Versatility enables you to be open to trying new things. You may have heard the saying, “Become all things to all people that in the end, you may win some.” Versatility gives you the ability to see another person’s point of view; to relate to others on more than one level, to win people over.
Versatility goes a long way.
As for versatility on the dinner table, I present Grilled Maple Mustard Chicken. The maple-mustard glaze cleverly crosses traditional culinary boundaries. It’s sweet, spicy, bold and savory, and it can boost the flavor of almost anything!
It complements bone-in chicken and breasts, pork loin and chops, ham, fatty fish such as salmon or trout, and even beef (although I would reduce the amount of maple syrup if using it with beef).
I usually prefer to grill bone-in chicken for this Maple Mustard Chicken recipe because it makes the skin crispy, leaves the meat very moist, and produces lovely grill marks. Yet another versatile aspect of this dish is that it’s just as good BAKED.
Simply slather with the glaze first and pop in the oven for 45 minutes.
Grilled Mustard-Maple Chicken
Ingredients
- 1 whole chicken, boned (or griller's pack of bone-in chicken)
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 3 tablespoons pure maple syrup
- 1 tablespoon chopped parsley
- Salt and pepper
Instructions
- Preheat the grill to medium heat. Pat the chicken pieces dry with a paper towel, then oil, and sprinkle with salt and pepper.
- Mix the 2 tablespoons oil, both mustards, maple syrup, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl.
- Grill the chicken over indirect-medium heat for 15-20 minutes, then flip and brush with mustard glaze. Grill another 15-20 minutes and repeat—40 minutes total.
- If roasting in the oven, preheat to 375 degrees F. Brush with glaze and roast for 45 minutes.
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Today I am going to barbecue chicken and try the mustard/ maple recipe. Thanks for your help with this recipe it looks delicious. Please keep up the great recipes. I hope everything t going well for you and your family. Take care and stay. Please keep me posted thanks again .👍
I stumbled upon this recipe years ago, it was actually one of the first things I cooked by myself as a teenager while living at home! I’ve come a long way since then, cooking daily for myself and my boyfriend, and I still love this recipe. I don’t make it often because maple syrup is quite expensive where I’m from, but it’s a treat every time. Thank you!
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Can’t seem to locate the quinoa salad with cucumbers, dill, and feta cheese recipe. That looks really good too. Anyone able to find it
Hi Tim! Sorry about that… the salad was more of a suggestion than an official recipe. I just make a pot of quinoa and add cucumbers, dill, and feta to taste. :)
I made this chicken roasted in the oven last year for Thanksgiving for those who did not enjoy turkey. This was by far the family favorite. The flavor is perfect and the chicken is moist. It also looks beautiful when finished. My family insisted that I make it for Thanksgiving again this year. Thank you for a delicious and beautiful recipe!
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I found this recipe on Pinterest, and I’ve already made this recipe several times. It’s that good! It’s one of my favorite drumstick marinades. I love how it’s a little sweet and slightly sticky. *finger licking good, literally* =P Thanks for the recipe! I hope you don’t mind that I shared it on my site. Of course, I mentioned your site and provided a link to it. =)
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