This grilled chicken marinade not only flavors your chicken but tenderizes it as well, making sure your grilled chicken is some of the juiciest in the neighborhood!
It won’t be long until summer is here, and this recipe for lemon and Dijon grilled chicken marinade should definitely be on your radar! With chicken being one of the most grilled proteins ever, a good marinade is super important! Not only does a marinade flavor the chicken, it also tenderizes it making it nice and juicy, because nobody likes dry chicken.
top five FAQ’s about making grilled chicken
This depends on how thick the chicken breasts are. A regular sized breast about an inch thick on the top end will take about 7-8 minutes each side. A good thermometer is really the best way to know if it’s cooked though. Once it reaches 165 degrees in the thickest part, it should be done.
Not really except the charcoal will give it a more charred and smoky flavor. I recommend cooking the first side over the hot coals and then after flipping, move the chicken to the side for an indirect heat source.
You can toss the chicken breasts lightly in olive oil if you aren’t using a marinade. If you are using a marinade, make sure the grill is hot and when you place the chicken on the grill, don’t try to move it for at least 5 minutes. Also try and use a flat spatula to get underneath the chicken and only use tongs when the chicken is well seared and almost done.
This will definitely help to prevent sticking, but try not to use an oil spray as this will just flare up as soon as it hits the grill. Scrunch some paper towel into a ball shape and dip it into some oil. Use tongs to hold it and rub it over the grill grates.
Yes! That’s why this post is for you.
making your marinade
- The Marinade
Whisk the ingredients together in a medium bowl
- Marinading the chicken
Add the chicken breasts to a zip lock bag and pour in the marinade to cover. Massage the chicken so that the marinade gets to cover every part. Let rest for 2 hours or overnight.
- Grilling your chicken
After the chicken has been grilled, let it rest for 5 minutes and then slice with a sharp knife into strips or chop into cubes.
more marinade recipes
Lemon Dijon Grilled Chicken Marinade
- 1 pound boneless skinless chicken breasts
- ¼ cup Dijon mustard
- ½ cup fresh lemon juice
- 2 tsp dried Italian herbs
- Place the chicken breasts into a zip lock bag.
- In a small bowl whisk together the Dijon, lemon juice and herbs together.
- Pour the marinade liquid into the bag with the chicken and seal.
- Using your hands, massage the chicken making sure the marinade has found its way all around the bag.
- Let the chicken marinade for at least two hours or overnight in the fridge.
- Preheat the grill to a high heat.
- Using tongs, lift the chicken from the bag letting the excess drip off and place on the grill.
- After about 7 minutes, flip the chicken over and repeat until the chicken temperature is 165°F internally.
- Let the chicken rest for 5 minutes before slicing.