Orange Dijon Grilled Chicken (Printable version)
Tender chicken glazed with tangy orange-Dijon marinade, grilled to perfection.
# What you need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Marinade
02 - 1/3 cup fresh orange juice (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 and the meat is no longer pink in the center.
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 tips:
01 -
- The Dijon and orange combination sounds fancy but comes together in about five minutes with a whisk and a bowl.
- It turns ordinary chicken breasts into something you would happily serve at a backyard dinner party without breaking a sweat.
02 -
- Throw away the used marinade after the chicken comes out since it has touched raw poultry and is not safe to reuse.
- Pounding the chicken to an even thickness before marinating changed my results more than anything else I tried.
03 -
- If you can marinate overnight the texture becomes remarkably tender without any mushiness.
- Let the chicken come to room temperature for about fifteen minutes before grilling so it cooks more evenly from edge to center.