Citrus Dijon Grilled Chicken

This citrus Dijon marinade transforms ordinary chicken into a vibrant, flavor-packed meal that has rescued me from countless dinner dilemmas. The bright citrus notes balanced with savory Dijon create a foolproof combination that delivers restaurant-quality results with minimal effort.

I discovered this recipe during a particularly hectic week when I needed something impressive yet effortless for unexpected dinner guests. The marinade worked its magic in just an hour, and the compliments haven't stopped since.

Ingredients

• Boneless skinless chicken breasts: perfect protein canvas that absorbs flavors beautifully while staying juicy
• Olive oil: creates the base for the marinade and helps prevent sticking on the grill
• Dijon mustard: adds tanginess and helps emulsify the marinade for better coating
• Fresh citrus juices: lemon, lime, and orange provide bright acidity that tenderizes and flavors
• Salt: enhances all other flavors and helps the chicken retain moisture
• Garlic powder: offers aromatic depth without the risk of burning that fresh garlic faces on the grill
• Italian seasoning or Herbs de Provence: delivers complex herbal notes in one convenient blend
• Fresh herbs: like thyme and oregano provide bright aromatic notes that dried herbs cannot match
• Crushed red pepper flakes: add subtle heat that balances the sweetness of the citrus

Step-by-Step Instructions

Prepare the Marinade:

Whisk together all marinade ingredients until well combined. The mixture should look slightly thickened and emulsified. Remember to reserve 1/4 cup of this marinade for basting later; this prevents cross-contamination and adds a final flavor boost.

Marinate the Chicken:

Place chicken in a bowl or zip-close bag and pour the remaining marinade over it. Ensure each piece is thoroughly coated by turning several times. Refrigerate for at least 1 hour, allowing the citrus acids to tenderize the meat and the flavors to penetrate deeply.

Preheat and Prepare Grill:

Heat your grill to medium temperature, about 350°F to 375°F. This moderate heat ensures the chicken cooks through without burning the outside. Brush the grates with oil to prevent sticking, a critical step for juicy results.

First Grilling Phase:

Place marinated chicken on the prepared grill. Let it cook undisturbed for 5 to 7 minutes, developing beautiful grill marks and allowing proteins to set before turning.

First Basting:

Flip chicken pieces and brush with half of your reserved marinade. This layer of fresh marinade rehydrates the surface and adds a new dimension of flavor.

Second Grilling Phase:

Allow chicken to cook another 5 to 7 minutes on this side. The internal temperature should be approaching but not quite at 165°F.

Final Basting and Finishing:

Turn chicken one last time and brush with remaining reserved marinade. Cook just 2 to 4 minutes more until the internal temperature reaches 165°F and juices run clear.

Serve and Garnish:

Transfer to a serving platter and let rest for 5 minutes. Garnish with fresh herbs and citrus wedges for both presentation and additional bright flavor when squeezed over the chicken.

Save

This recipe converted my husband, who typically avoids chicken breast, claiming it always turns out dry. The citrus acids in this marinade break down proteins in a way that keeps the meat juicy even when grilled. Watching him reach for seconds has become my measure of recipe success.

Marinade Magic

The true secret to this recipe’s success lies in the power of acid. The combination of three different citrus fruits creates a multidimensional flavor profile impossible to achieve with just one. Lemon provides sharp brightness, lime adds complexity, and orange contributes subtle sweetness. Together they not only flavor but actually tenderize the chicken by breaking down tough muscle fibers before cooking even begins.

Make Ahead Options

This recipe shines as a meal prep star. You can prepare the marinade up to three days ahead and store it in the refrigerator. For even greater convenience, prepare multiple batches of the dry seasonings and store them in airtight containers. When chicken is on sale, prepare several bags of marinated chicken for the freezer; simply place raw chicken and marinade in freezer bags, then freeze for up to three months. Thaw overnight in the refrigerator when ready to use.

Serving Suggestions

This grilled chicken pairs beautifully with Mediterranean-inspired sides. Try it with a simple Greek salad loaded with cucumbers, tomatoes, feta, and kalamata olives. For a heartier meal, serve alongside lemon herb roasted potatoes or a citrus couscous salad. The bright flavors also complement creamy sides like tzatziki or hummus, which provide a cooling contrast to the subtle heat from the red pepper flakes.

Save

Indoor Cooking Alternatives

No grill? No problem. This chicken adapts beautifully to indoor cooking methods. For stovetop preparation, heat a grill pan over medium-high heat and cook following the same timing guidelines. In the oven, broil chicken on high about 6 inches from the heat source, roughly 5 to 7 minutes per side, while still following the basting schedule. For air fryer enthusiasts, cook at 375°F for approximately 12 minutes, turning and basting halfway through.

Recipe FAQs

→ Can I use chicken thighs instead of breasts for this marinade?

Yes, boneless chicken thighs work beautifully with this marinade and often result in even juicier results. Adjust cooking time to about 6-8 minutes per side as thighs typically take slightly longer than breasts to cook through.

→ What sides pair well with Citrus Dijon Grilled Chicken?

This bright, flavorful chicken pairs wonderfully with rice pilaf, roasted vegetables, grilled asparagus, or a simple green salad. The citrus notes also complement Mediterranean-inspired sides like couscous or orzo salad.

→ Can I make this marinade ahead of time?

Absolutely! The marinade can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This makes meal prep even easier - just combine with chicken when you're ready to marinate.

→ Is there a way to cook this without a grill?

Yes, this chicken can be cooked in a grill pan on the stovetop over medium-high heat, or baked in the oven at 425°F (220°C) for about 20-25 minutes until the internal temperature reaches 165°F (74°C). You can also broil it for the last few minutes to get that char.

→ Can I use this marinade for other proteins?

This versatile marinade works wonderfully with other proteins including pork tenderloin, fish like salmon or cod, shrimp, and even tofu. Adjust marinating times accordingly - fish and shrimp need only 15-30 minutes, while pork can marinate similar to chicken.

→ How long can I marinate the chicken?

For best results, marinate the chicken for at least 1 hour and up to 12 hours for maximum flavor. While 30 minutes will impart some flavor, longer marination allows the citrus acids and herbs to better penetrate the meat.