BBQ Chicken Breast | Juicy with Maple Mustard Glaze

Rinse the chicken breast under cold water, pat thoroughly dry with paper towels, and lightly pound flat if desired so the meat cooks evenly. Peel and finely chop the garlic cloves. Brush the chicken breast fillets with a little olive oil and rub evenly on both sides with smoked paprika powder, chopped garlic, fine salt, and a pinch of ground pepper. Let marinate at room temperature for about 15 minutes.

For the glaze, whisk together the maple syrup, Dijon mustard, and apple cider vinegar in a small bowl until smooth to form a luscious BBQ glaze. Pour half of the glaze into a separate small bowl and set aside for serving.

Prepare the grill for direct and indirect medium heat (approx. 190–200 °C). If preparing in the oven, preheat the oven with the grill function to 200 °C and line a baking sheet with baking paper.