Maple Mustard Chicken
- Serves 4
- Prep time 15 minutes
- Marinating 15 minutes
- Cook time 25 minutes
Nutrition facts
Per serving: Calories 404, Protein 41 g, Fat 4 g, Carbohydrates 46 g, Fibre 0 g, Iron 2 mg, Calcium 91 mg, Sodium 498 mg
Maple Mustard Chicken
Also needed
- 15 ml (1 tbsp) Worcestershire sauce
- 15 ml (1 tbsp) garlic, minced
Optional
- 10 ml (2 tsp) thyme, chopped
Preparation
- Place the maple syrup, vinegar, Dijon mustard, whole-grain mustard, Worcestershire sauce, garlic, and thyme, if desired in a freezer bag. Shake.
- Add the chicken breasts to the bag and shake it again to ensure the chicken is fully coated with the marinade. Remove the air from the bag and seal it. Let marinate for 15 minutes to 8 hours in the refrigerator.
- When you are ready to cook, preheat the grill to medium-high heat.
- Drain the chicken breasts over a pot in order to keep the marinade.
- Bring the marinade to a boil and then let it simmer over low heat for 10 to 12 minutes.
- Place the chicken breasts on the hot, oiled grill. Close the cover and cook for 15 to 18 minutes, turning the breasts from time to time and brushing them with marinade during the second half of the cook time, until the chicken is no longer pink in the centre.
Side dish idea
Apple and Nuts Spinach Salad
In a salad bowl, mix 750 ml (3 cups) baby spinach with 2 apples, cut into quarters, ½ red onion, chopped, 125 ml (½ cup) walnuts, coarsely chopped, 80 ml (⅓ cup) crumbled feta and 60 ml (¼ cup) maple Dijon vinaigrette. Season with salt and pepper.
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