Orange Dijon Grilled Chicken (Printable Version)
Tender chicken breasts grilled after marinating in bright orange-Dijon sauce. Ready in 35 minutes for an easy, flavorful meal.
# 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 (optional)
11 - Fresh orange slices
12 - Chopped parsley
# How-To:
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 tightly 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 the chicken from 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 marinade doubles as a glaze if you save a bit before it touches raw chicken, giving you a glossy finish with zero extra effort.
- That tangy sweet balance from Dijon and orange works just as well on weeknights as it does when you are trying to impress guests without actually trying.
02 -
- Pounding the chicken to even thickness before marinating is not optional if you want every piece to finish cooking at the same time instead of drying out the thin ends while waiting for the thick centers.
- Discard every drop of used marinade because it has raw chicken juices in it, and if you want a finishing glaze, reserve a few tablespoons of fresh marinade before the chicken goes in.
03 -
- Zest the orange before you juice it because trying to zest a squeezed orange half is a frustrating and unnecessary struggle that teaches you nothing except patience.
- If your chicken breasts are very large, slice them in half horizontally to make cutlets that cook faster and absorb more marinade per bite.