Orange Dijon Grilled Chicken (Printable)
Tender grilled chicken with tangy orange Dijon marinade. Quick, easy, perfect for summer.
# What You'll 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 (optional)
11 - Fresh orange slices
12 - Chopped parsley
# How to Make It:
01 - In a medium bowl, whisk together the fresh orange juice, orange zest, Dijon mustard, olive oil, honey, minced garlic, dried thyme, salt, and black pepper until thoroughly 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 evenly coated. Seal tightly and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor penetration.
03 - Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent the chicken from sticking during cooking.
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 in the center.
05 - Transfer the grilled 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 immediately.
# Expert Hacks:
01 -
- The marinade doubles as a glaze, giving you deep flavor without extra work.
- It transforms plain chicken into something guests will assume took hours to prepare.
02 -
- Discard the used marinade once the chicken goes on the grill since it has had raw poultry sitting in it.
- Pounding the chicken to an even thickness before marinating is the single best way to prevent dry, overcooked edges.
03 -
- Zest the orange before juicing it because a hollowed orange is frustrating to grate.
- If your chicken breasts are very thick, butterfly them instead of pounding for more even cooking.