Ingredients:

  • 1/2 cup (120 ml) pure maple syrup
  • 1/4 cup (60 ml) fresh orange juice
  • Zest of 1 orange
  • 2 tbsp (30 ml) soy sauce (low-sodium preferred)
  • 2 tsp (10 g) Dijon mustard
  • 3 garlic cloves, minced
  • 1 tsp (5 g) salt
  • 1/2 tsp (2 g) black pepper
  • 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
  • Fresh orange slices, for serving (optional)

Instructions:

  1. In a large bowl, whisk together maple syrup, orange juice, orange zest, soy sauce, Dijon mustard, garlic, salt, and pepper until well combined.
  2. Place the chicken breasts in a zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated.
  3. Seal the bag or cover the dish and refrigerate for at least 30 minutes (up to 2 hours for enhanced flavor).
  4. Heat the grill to medium-high heat (about 400°F or 200°C).
  5. Remove the chicken from the marinade, allowing excess marinade to drip off. Discard remaining marinade.
  6. Place the chicken on the grill. Cook for 6-7 minutes on one side, until grill marks appear.
  7. Flip and cook for an additional 6-7 minutes, or until the internal temperature reaches 165°F (75°C).
  8. Remove chicken from the grill and let it rest for 5 minutes before slicing. Serve garnished with fresh orange slices if desired.