Boneless skinless chicken breasts are tasty on the grill but sometimes they can be dry and a bit 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 flavour, offering just the right amount of zing!
600 grams, chicken breasts cut in half on the length
3 tablespoons, extra virgin olive oil
2 tablespoons, lemon juice
1 tablespoon, water
1 teaspoon each, dried oregano, garlic powder, Dijon mustard, kosher salt
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 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.
- It is best to use fresh chicken and one that has not previously been frozen. I experimented with this and I have 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.
- Prep Time: 10 minutes
- Marinate: 3 hours
- Cook Time: 10 minutes
- Category: Chicken
- Method: BBQ/Grill
- Cuisine: Canadian
Keywords: chicken marinade, grilled chicken, chicken breasts, marinade, lemon, Dijon mustard, BBQ