Orange Dijon Grilled Chicken (Printable)
Tender chicken marinated in citrusy orange-Dijon sauce and grilled until juicy and perfectly charred.
# What You Need:
→ Chicken
01 - 4 boneless skinless chicken breasts, about 1.5 lbs (680 g)
→ 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
# How To Make It:
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, until the internal temperature reaches 165°F (74°C) and the meat is no longer pink inside.
05 - Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing. Garnish with fresh orange slices and chopped parsley if desired, then serve.
# Expert Suggestions:
01 -
- The marinade does all the heavy lifting, so you get big flavor with almost zero effort after that first hour.
- It works on a gas grill, charcoal, or even a stovetop grill pan when the weather does not cooperate.
- The orange and mustard combination surprises people every single time in the best way possible.
02 -
- Skipping the resting period means you will lose half the juices the moment you cut into the chicken, and five minutes of patience saves you from dry meat.
- Discard every drop of used marinade because it has been in contact with raw chicken and is no longer safe for anything.
03 -
- Pound the chicken to even thickness before marinating and you will never again have one end dried out while the other end is still cooking through.
- Swap honey for maple syrup in the fall for a warmer deeper sweetness that feels completely different but equally delicious.