Serves 4
260 min
Favorite Weeknight Chicken Marinade
Recipe GLPR9ab802ad1290e8
A herbaceous, tangy marinade that infuses chicken breasts with bold flavors from Dijon mustard, fresh citrus, and aromatic rosemary and thyme. This versatile blend is perfect for grilling weeknight dinners with minimal fuss. The marinade requires at least 4 hours to develop its full depth of flavor, making it ideal for advance preparation.
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Ingredients
1/4 cup corn oil
1/4 cup Dijon mustard
1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
2 garlic cloves, minced (or 1/4 teaspoon garlic powder)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 to 2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
4 boneless, skinless chicken breasts (6 ounces each)
Directions
In a resealable freezer bag or container, combine the corn oil, Dijon mustard, lemon zest, rosemary, thyme, minced garlic, cayenne pepper, salt, and black pepper. Stir until well blended.
Add the four chicken breasts to the marinade, turning to coat all sides evenly. Seal or cover the container and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully develop.
When ready to cook, preheat your grill to medium heat for direct grilling. Allow 10–15 minutes for the grill to reach the proper temperature.
Remove the chicken breasts from the marinade, allowing excess marinade to drip off. Drizzle the fresh lemon juice over each breast.
Place the chicken on the preheated grill over direct heat. Close the grill lid as much as possible. Grill for approximately 5–6 minutes per side, or until the thickest part of each breast reaches an internal temperature of 165°F when checked with an instant-read thermometer. The meat should be firm and opaque throughout with no pink inside.
Transfer the cooked chicken to a clean plate and let rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist, tender chicken.
