Orange Dijon Grilled Chicken (Print version)
Juicy chicken breasts grilled to perfection with a tangy orange Dijon marinade
# What you need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Marinade
02 - 1/3 cup fresh orange juice (from about 1 large orange)
03 - 2 tablespoons orange zest
04 - 3 tablespoons Dijon mustard
05 - 2 tablespoons olive oil
06 - 2 tablespoons honey
07 - 2 cloves garlic, minced
08 - 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Garnish
11 - Fresh orange slices
12 - Chopped fresh parsley
# Directions:
01 - In a medium bowl, whisk together the orange juice, orange zest, Dijon mustard, olive oil, honey, minced garlic, thyme, salt, and pepper until well combined.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are thoroughly coated. Seal and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor penetration.
03 - Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
04 - Remove the chicken from the marinade, shaking off any excess. Discard the used marinade. Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the meat is no longer pink inside.
05 - Let the chicken rest for 5 minutes before slicing. Garnish with fresh orange slices and chopped parsley if desired. Serve immediately.
# Expert advice:
01 -
- The marinade does all the heavy lifting, so you get gourmet flavor with almost zero effort.
- That honey mustard caramelization on the grill creates a crust that people will actually compliment out loud.
02 -
- Discard every bit of used marinade since it has touched raw chicken and is no longer safe to use as a baste or sauce.
- Pounding the chicken to an even thickness before marinating is the single biggest factor between moist results and dry edges with a raw center.
03 -
- Zest your orange before juicing it because a wrung out orange half is frustrating and nearly impossible to zest properly.
- Let the chicken sit at room temperature for fifteen minutes before grilling so it cooks evenly instead of staying cold in the center.