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This citrus dijon chicken marinade transforms ordinary chicken breasts into a vibrant, flavor-packed meal that brightens any dinner table. The combination of three citrus fruits creates a perfect balance of tanginess while the dijon mustard adds depth and complexity without overpowering the dish.
I first created this marinade when unexpected guests arrived during a hectic week. The bright flavors transported us all to a summer patio dinner despite it being the middle of winter. Now it's become my signature dish when friends ask for something "impressive but easy."
Ingredients
- Boneless skinless chicken breasts: fresh, plump pieces work best as they retain moisture while grilling
- Olive oil: creates the base for the marinade and helps transfer flavors into the meat
- Dijon mustard: adds tangy complexity and helps emulsify the marinade for better coating
- Fresh citrus juices: the acid from lemon, lime and orange tenderizes the chicken while adding brightness
- Salt: enhances all the flavors and helps the chicken retain moisture during cooking
- Garlic powder: provides aromatic depth without the risk of burning that fresh garlic has on the grill
- Italian seasoning or Herbs de Provence: these herb blends add Mediterranean character with minimal effort
- Fresh herbs: thyme and oregano elevate the flavor profile with their aromatic qualities
- Crushed red pepper flakes: provides a subtle heat backdrop that balances the citrus
Step-by-Step Instructions
- Prepare the Marinade:
- Whisk together olive oil, dijon mustard, and all three citrus juices until well combined. The mixture will initially resist combining but keep whisking vigorously until it emulsifies into a smooth, slightly thickened liquid. Add all seasonings and whisk again. The marinade should have a beautiful golden color with visible herbs throughout. Always reserve 1/4 cup before adding the chicken.
- Marinate the Chicken:
- Place chicken breasts in a shallow dish or ziplock bag and pour the remaining marinade over them. Ensure each piece is fully coated by turning them several times in the marinade. The acid from the citrus begins working immediately to tenderize the meat. Refrigerate for at least one hour, though overnight marinating produces the most flavorful results.
- Prepare the Grill:
- Heat your grill to medium heat, around 375°F. This moderate temperature ensures the chicken will cook through without charring too quickly from the sugars in the citrus. Oil the grates thoroughly using an oil-soaked paper towel held with tongs to prevent sticking. This step is crucial for achieving those perfect grill marks.
- Grill First Side:
- Place the marinated chicken on the preheated grill using tongs to avoid piercing the meat. Position them at a slight angle to the grates for attractive crosshatch marks. Close the lid and cook for 5-7 minutes without disturbing. The chicken will naturally release when properly seared.
- Baste and Flip:
- Open the grill and brush half of your reserved marinade on the cooked tops. Flip each piece carefully and continue cooking for another 5-7 minutes. The marinade creates a beautiful glaze as it caramelizes slightly on the heat.
- Final Basting and Cooking:
- Flip once more and brush with the remaining reserved marinade. This layering of flavor creates depth and ensures moisture. Cook for the final 2-4 minutes until the internal temperature reaches 165°F. The chicken should have a golden caramelized exterior with clear juices when pierced.
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The first time I served this chicken at a neighborhood cookout, three separate people asked for the recipe within minutes. The secret weapon is truly the combination of all three citrus fruits. I once tried making it with just lemons when that was all I had on hand, and while good, it lacked the magical complexity that the trio of citrus provides.
Storage and Meal Prep
This chicken stores beautifully for up to four days in the refrigerator in an airtight container. The citrus flavors actually continue to develop, making leftovers sometimes even more flavorful than when freshly cooked. For meal prep, slice the cooled chicken and portion into containers with roasted vegetables or a grain salad for complete lunches. The chicken reheats well in a microwave covered with a damp paper towel, or enjoy it cold in salads and wraps.
Make It Your Own
What makes this recipe so versatile is how easily it adapts to what you have available. No oranges? Double the lemon. No fresh herbs? The dried versions work beautifully. For a spicier version, double the red pepper flakes or add a minced jalapeño to the marinade. Boneless thighs can substitute for breasts if you prefer darker meat, just extend the cooking time by about 2-3 minutes per side. In winter months when grilling outdoors isn't practical, a grill pan or even a regular skillet works perfectly.
Serving Suggestions
The bright, citrusy profile of this chicken pairs beautifully with Mediterranean or summer inspired sides. Try serving it with a simple arugula salad dressed with olive oil and lemon juice, or alongside roasted vegetables like asparagus or zucchini. For a heartier meal, serve over couscous or quinoa that will absorb any extra juices from the chicken. A simple yogurt sauce with garlic and herbs makes an excellent accompaniment if you want to add a creamy element to balance the bright citrus.
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Frequently Asked Questions
- → How long should the chicken marinate?
Marinate the chicken for at least 1 hour to enhance the flavor, or up to 12 hours for a more intense taste.
- → Can I use other herbs for this dish?
Yes, you can use an Italian seasoning blend or Herbs de Provence for more variety, or create your own mix with thyme, parsley, oregano, and basil.
- → What types of citrus can I use?
The recipe calls for lemon, lime, and orange juice, but you can substitute with more of any one type if needed.
- → How do I prevent the chicken from sticking to the grill?
Preheat the grill to medium and oil the grates before placing the chicken to prevent sticking.
- → Can I make the marinade spicier?
Yes, you can double the crushed red pepper flakes for an extra kick of spice.