She Strengthens

Sweet and Tangy Grilled Chicken

A Flavorful Twist on Traditional BBQ

Looking for a sweet and tangy sauce to elevate your grilled chicken game? Look no further! This maple and mustard-based sauce is a game-changer, and the best part? It doesn’t require any simmering on the stove.

The Perfect Pairing

Maple syrup and Dijon mustard may seem like an unusual duo, but trust us, they work wonders together. The sweetness of the maple balances out the tanginess of the mustard, creating a flavor profile that’s both familiar and exciting.

Get Ready to Grill

Before you start cooking, make sure you have the following equipment handy: a pastry brush or barbecue basting brush. You’ll also want to prep your ingredients ahead of time, including 3 pounds of boneless, skinless chicken breasts or bone-in, skin-on chicken pieces.

Sauce Up!

To make the sauce, whisk together 2/3 cup of maple syrup, 1/2 cup of Dijon mustard, 1/4 cup of whole-grain mustard, 2 tablespoons of cider vinegar, and 1 tablespoon of soy sauce in a small bowl. Divide the sauce equally between two small bowls, setting one aside for serving and the other for brushing onto the chicken during cooking.

Grill Time

Heat your gas or charcoal grill to medium heat (around 350°F to 450°F). Meanwhile, cut your chicken breasts in half crosswise and pat them dry with paper towels. Coat the chicken pieces with 2 tablespoons of vegetable oil and season with kosher salt and freshly ground black pepper.

Cooking the Chicken

Place the chicken on the grill, skin-side down if using skin-on, and cook until grill marks appear on the bottom, about 5 minutes. Flip the chicken over and cook until grill marks appear on the second side, about 5 minutes more. Flip the chicken again and brush generously with the sauce. Cover the grill and cook for 5 minutes, flipping and brushing every 5 minutes until the chicken reaches an internal temperature of 160°F to 165°F.

Serve and Enjoy

Remove the chicken to a clean serving platter and pass the remaining bowl of sauce on the side. Serve with baked beans and a green bean salad for a delicious summer meal.

Game Plan

• Make the sauce ahead of time and store it in the refrigerator for up to 2 weeks.
• Let the sauce come to room temperature before using.
• Yield: 4 to 6 servings
• Difficulty: Easy
• Total cooking time: 40 minutes