Description
A flavorful mustard chicken marinade combining Dijon and whole grain mustard with olive oil, lemon juice, honey, and spices. Perfect for grilling, baking, or pan-searing boneless chicken thighs or breasts to create a juicy, tangy main dish with a golden brown finish.
Ingredients
Scale
Marinade Ingredients
- ¼ cup Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons honey or maple syrup
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Chicken
- 1½ pounds boneless chicken thighs or breasts
Instructions
- Prepare the Marinade: In a medium bowl, whisk together Dijon mustard, whole grain mustard, olive oil, lemon juice, honey or maple syrup, minced garlic, dried thyme, paprika, salt, and black pepper until the mixture is smooth and well combined.
- Marinate the Chicken: Place the boneless chicken pieces in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, ideally 2 to 4 hours to deepen the flavors.
- Prepare to Cook: Remove the chicken from the marinade, discarding any excess marinade that the chicken was in to prevent cross-contamination. If grilling, you can reserve a small amount of the marinade beforehand to use as a basting sauce.
- Cook the Chicken: Choose your preferred cooking method: grill, bake, or pan-sear the chicken. Cook the chicken until it reaches an internal temperature of 165°F and is golden brown. This usually takes about 6 to 7 minutes per side, depending on the thickness of the pieces.
- Rest and Serve: Allow the cooked chicken to rest for a few minutes before serving, helping the juices redistribute for moist, tender results.
Notes
- This marinade works well with chicken thighs, breasts, or drumsticks.
- For grilling, reserve a small amount of the marinade before adding chicken to use as a basting sauce.
- Chicken can also be baked or pan-seared according to preference or equipment availability.
