Lemon and Dijon Mustard Marinated Chicken, is anything but boring. This recipe for chicken marinated in lemon juice, olive oil and Dijon mustard will elevate this neutral protein by giving it a subtle tangy flavor, offering just the right amount of zing!
I love this recipe for a few reasons; the flavor payoff is big, the time required to make the marinade is minimal and the leftovers make great sandwiches. It's a win-win across the board.
Try this recipe with my All-Purpose Gravy, which is made without drippings, it's easy and fast. Or if you want to season your chicken with a dry rub, try my recipe for chicken taco seasoning. Rapini with Garlic and Olive Oil, makes a great side dish too.
Give these lemon and Dijon mustard marinated chicken breasts a try and I think you'll agree. Happy grilling 🙂
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Ingredients for Dijon Mustard Marinated Chicken
- Buy the best chicken you can afford. Often organic is better because the chicken is not mass-produced and the finished product is of a higher more palatable quality.
See the recipe below for quantities and details.
How to Make the Lemon Dijon Marinade
Combine ingredients. Add all the ingredients except the chicken into a medium glass container. Whisk to combine.
Add chicken. To the marinade, add your cut-up and trimmed chicken breasts. Cover and refrigerate for 3 hours.
Heat the grill. Once the chicken has marinated, heat the grill or BBQ to 425 degrees Fahrenheit. Cook the chicken for approximately 5 minutes on one side and 5 minutes on the other side or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Of course, the amount of time it takes the chicken to reach the internal temperature of 165 degrees Fahrenheit will vary depending on the size of the chicken breasts.
Substitutions
- Lime juice can be substituted for lemon juice.
- Yellow mustard works very well instead of Dijon mustard.
Storage
- Any leftover chicken (and I hope you made extra for sandwiches tomorrow) should be refrigerated promptly. The chicken will keep well for three days.
Frequently Asked Questions
Dijon mustard originates from the town of Dijon in Burgundy, France. It was first used in the year 1336 at the table of King Philip VI, according to Wikipedia.
The ingredients used to make Dijon are mustard seeds, white wine or wine vinegar, water and salt. As per Wikipedia, 80% of mustard seeds used to make Dijon mustard come from Canada.
Not all Dijon mustards taste the same; it will take some experimentation to find the one you like. Some are mild, while other brands have a pleasant sharpness.
Based on the number of times I've made this recipe, the answer is no. There is a fine line when it comes to marinating poultry. Not long enough and the marinade will not penetrate the chicken and too long and the chicken becomes dry and mushy. This is why the sweet spot for this recipe is 3 hours.
I do not wash or rinse poultry before cooking or marinating it. By washing the chicken, you can spread harmful bacteria via water splashing onto the counter and other nearby surfaces. If you cook the chicken to the right temperature (in this case, 165 degrees Fahrenheit), you will have destroyed any harmful bacteria.
Yes, you can. To make the chicken in the oven, set the oven temperature to 425 degrees Fahrenheit and place the chicken on a sheet pan lined with parchment paper. Bake the chicken on the middle rack of the oven until the internal temperature of the chicken reaches 165 degrees Fahrenheit. The total cooking time will depend on the size of the chicken breasts.
Secrets for Success
- It is best to use fresh chicken and one that has not previously been frozen. I experimented with this and found that when chicken is frozen and thawed, it becomes dry and tough when cooked. Even when marinated, this was still the case.
- Organic chicken, in my opinion, is better because the chicken is not mass-produced and is of a higher more palatable quality.
- Cut the chicken breasts in half on the length to resemble chicken strips (see ingredients photo above). These smaller pieces cook quicker, which prevents the chicken from drying out. And they are a nice smaller portion size too.
📝 Recipe Card
Lemon and Dijon Mustard Marinated Chicken
Equipment
- cutting board
- chef's knife
- measuring spoons
- small glass container
- whisk
Ingredients
- 1 ½ pounds chicken breasts, approximately 600 grams of chicken, cut in half lengthwise
Lemon Dijon Marinade
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
Instructions
- Combine ingredients. Add all the ingredients except the chicken into a medium glass container. Whisk to combine.3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon water, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt
- Add chicken. To the marinade, add your cut-up and trimmed chicken breasts. Cover and refrigerate for 3 hours.1 ½ pounds chicken breasts
- Heat the grill. Once the chicken has marinated, heat the grill or BBQ to 425 degrees Fahrenheit. Cook the chicken for approximately 5 minutes on one side and 5 minutes on the other side or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Of course, the amount of time it takes the chicken to reach the internal temperature of 165 degrees Fahrenheit will vary depending on the size of the chicken breasts.
Julie says
Super mouth watering and easy chicken to make when time is of the essence!
I paired it with your One Pan Orzo with Spinach and Feta. Such a good and light tasking combo.
Donna Poirier says
Great to hear, thanks for your review!
Lori S. says
My family loves this recipe & we eat it all the time. We exclude the garlic due to food allergies, and it still tastes delicious.
Donna Poirier says
Hi Lori, I'm thrilled to hear you and your family enjoy this recipe. We love garlic so include it, but I'm happy to know that the recipe is still tasty without it. Thanks so much for your review 🙂
Mike Jefferson says
I don't think I ever had chicken that was so juicy. Great recipe 👍🏻
Donna Poirier says
Hi Mike, that's amazing. Thanks for letting me know!