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Maple balsamic grilled chicken plated with grilled asparagus and a baked potato — weeknight Mediterranean diet dinner from Stephanie Cooks For A Crowd

Maple Balsamic Grilled Chicken

Maple balsamic grilled chicken — a 6-ingredient marinade that tastes fancy but is ridiculously easy. Mediterranean diet approved and family-friendly.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Video Notes

Ingredients
  

  • 1-2 lbs boneless skinless chicken breasts sliced thin
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 Tbsp real maple syrup
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 pinch cayenne pepper optional

Method
 

  1. Whisk together olive oil, balsamic vinegar, maple syrup, thyme, salt, pepper, and cayenne (if using) in a large baking dish until well combined.
  2. Slice chicken breasts in half horizontally to make thin cutlets. If breasts are especially thick, slice in half again.
  3. Add chicken to the marinade and turn to coat. Cover and refrigerate for at least 6 hours, or overnight for best flavor.
  4. Preheat grill to 375–425°F.
  5. Remove chicken from marinade (discard marinade) and place on the hot grill.
  6. Grill 2–3 minutes per side, until the chicken reaches 165°F internal temperature.
  7. Let rest 5 minutes before serving.

Video

Notes

Real maple syrup matters here — do not substitute pancake syrup. Grade A Dark is what I use because it stands up to the grill. If you only have honey, use 1.5 Tbsp instead of 2 Tbsp maple syrup.
For Mediterranean diet meals, serve sliced over a bed of arugula with cherry tomatoes, olives, and a drizzle of olive oil. The chicken keeps in the fridge 3-4 days and is delicious cold over salad. Freeze raw chicken in the marinade in a zip-top bag for up to 3 months — thaw overnight before grilling.