Orange Dijon Grilled Chicken (Printable)
Juicy grilled chicken with zesty orange-Dijon marinade, ready in 35 minutes.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Marinade
02 - 1/3 cup fresh orange juice (from 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
# Directions:
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 the 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 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. Serve immediately.
# Expert Tips:
01 -
- The marinade doubles as a glaze, so every bite carries that concentrated citrus punch without any extra effort.
- It genuinely works on a Tuesday night with a bagged salad just as well as it does for a weekend dinner party.
02 -
- Discard every drop of used marinade because it has touched raw chicken and is not safe to brush on during grilling no matter how tempted you are.
- Pounding the chicken to an even thickness before marinating is not optional if you want the edges and the center to finish cooking at the same time.
03 -
- Zest the orange before you juice it, because trying to zest a spent orange half is a frustrating exercise in futility that will teach you this lesson exactly once.
- A light coat of oil on the grill grates is the difference between a gorgeous seared crust and a shredded mess stuck to the metal.