Recipe: Canadian Dijon & Maple Grilled Chicken

Serves 6

If you’re looking for a quick and easy marinade, forget the supermarket bottles, loaded up with high fructose corn syrup and chemicals. Our sweet, natural glaze is made with dijon mustard, crushed garlic and rich maple syrup.

Special thanks to Kevin from Toronto whose recipe Maple Dijon Grilled Chicken inspired our version. If you haven’t already checked out his blog “Closet Cooking,” you are in for a treat. This guy is an inspiring cook and photographer.


6 boneless, skinless chicken breasts
1/2 cup maple syrup
1/3 cup Dijon mustard
2 garlic cloves, crushed


For the marinade:

1. In a small bowl, mix together mustard…

… maple syrup…

… and crushed garlic.

I love how the mustard seeds give the marinade a little texture.

Pour over the chicken and marinade for a few hours (overnight is best).

Turn once to ensure even coverage of the chicken.

To Grill:

Preheat a clean, oiled grill to high.

Lay on the chicken and let cook a few minutes per side, or until done.

The maple syrup gives the chicken an ooey gooey caramelized crust. Inside? As juicy as can be!

This is an insanely easy weeknight dish that also works well on an indoor grill.

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  1. what kind of Dijon mustard are you using?

  2. this marinade sounds deeee-licious!!! How did KeithAlan like it?

    • globaltable says:

      He really liked it. What’s interesting is that I made it once for practice, without telling him the ingredients. He couldn’t immediately pick out the maple syrup as the sweetener… it’s one of those moments of “I recognize this flavor but … what is it?”

  3. I’m making this for the 5th or 6th (lost track!) time tonight :) I love the combination of the dijon and maple syrup. Simple and delicious, so it has become part of my regular recipe rotation. And the roasted tomatoes are equally amazing. My mouth is watering just thinking about it all.

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