Orange Dijon Grilled Chicken (Printable)
Tender chicken marinated in zesty orange Dijon sauce, grilled to perfection.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts, about 1.5 lbs (680 g)
→ 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 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, or until the internal temperature reaches 165°F (74°C) and the meat is no longer pink inside.
05 - Let the chicken rest for 5 minutes before slicing. Garnish with fresh orange slices and chopped parsley if desired, then serve.
# Expert Advice:
01 -
- The marinade doubles as a glaze, so every bite carries this sweet tangy punch that makes people ask what your secret is.
- It genuinely works on a weeknight because the active cooking time is under twenty minutes.
02 -
- Never reuse the marinade that touched raw chicken as a sauce unless you bring it to a full rolling boil for at least five minutes.
- Pounding the chicken to an even thickness before marinating is the single thing that takes this from good to restaurant quality.
03 -
- Marinate overnight if you can because the flavor penetration after eight hours is dramatically deeper than after one.
- Reserve a small spoonful of marinade before adding the raw chicken so you can brush it on during the last minute of grilling for extra glaze.