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Side view close up of the marinated grilled chicken on a plate.

Lemon and Dijon Mustard Marinated Chicken

Donna Poirier
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 juiceolive oil and Dijon mustard will elevate this neutral protein by giving it a subtle tangy flavour, offering just the right amount of zing!
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Canadian, American
Servings 4 servings
Calories 288 kcal

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.

Notes

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.

Nutrition

Nutrition Facts
Amount per Serving
Calories
288
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
145
mg
48
%
Sodium
 
722
mg
31
%
Potassium
 
465
mg
13
%
Carbohydrates
 
2
g
1
%
Fiber
 
0.4
g
2
%
Sugar
 
0.5
g
1
%
Protein
 
53
g
106
%
Vitamin A
 
67
IU
1
%
Vitamin C
 
3
mg
4
%
Calcium
 
36
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is approximated using an online nutrition calculator. It is included as a courtesy and should not be substituted for the advice of a professional nutritionist.
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