This easy Grilled Chicken Dijon Mustard Marinade Recipe is a zesty, herbaceous marinade, resulting in juicy, flavorful chicken. This easy chicken marinade is made with Dijon mustard, lime juice, garlic, and fresh parsley. The marinade adds amazing flavor and makes the most delicious and juicy grilled Chicken with citrus and Dijon mustard. Chicken breasts are great on their own, over a salad, with pasta, or zoodles. Dijon Lime Chicken is a great make-ahead low-carb chicken dish for lunches or dinner.
This grilled chicken marinade has a nice tang from Dijon mustard, lime juice, and cider vinegar, and added herbaceousness from fresh parsley.
Yes, I purchase chicken breasts in bulk for meal prepping. Make the grilled chicken marinade and place them in freezer-safe bags with the chicken breasts.
The chicken can be frozen for up to 3 months. Defrost in the refrigerator overnight. Then follow the recipe to grill the chicken.
Grilled chicken should be cooked through in about 10 – 15 minutes at a 400°F/204°C, depending on the thickness of the chicken. The internal temperature of the chicken should be 165°F. Use an instant- read meat thermometer to check the temperature of the chicken.
What to serve with Grilled Marinated Chicken
How to Make Dijon Lime Cilantro Marinade:
- In a mixing bowl, combine the marinade ingredients together. Mix well.
- Trim the chicken breasts. Use a mallet to pound them down to about ½ inch thick. Place the chicken and marinade into a large plastic bag and refrigerate for at least 30 minutes, up to 12 hours.
- Preheat grill to 500°F, then reduce the heat to 400°F.
- Remove the chicken from the marinade.
- Place chicken on the grill for about 4 minutes. Move the chicken about 30 degrees to make criss-cross marks. Continue cooking for about 3 more minutes. Flip the chicken and cook for another 4 minutes. Check the internal temperature. Chicken is cooked through when the internal temperature is 165°F.
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Grilled Marinated Chicken Breasts
Equipment
Ingredients
Instructions
- Trim the chicken breast of excess fat. Place each of the 4 (5) ounce boneless skinless chicken breasts between parchment paper or plastic wrap. Use a meat mallet to pound the chicken to about ½ inch thick.
- In a medium-sized mixing bowl, combine ½ cup apple cider vinegar, ¼ cup Dijon mustard, 1 Tablespoon avocado oil, 1 large lime (zested), 1 large lime (juiced), ¼ cup chopped fresh parsley, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon onion powder, and ½ teaspoon black pepper.
- Place the chicken and the marinade in a large storage bag to marinate for at least 30 minutes and up to 12 hours.
- Brush the grill with avocado oil. Preheat the oven to 475°F/247°C. Reduce to 400°F/204°C when ready to grill.
- Remove the chicken from the marinade and discard the marinade. Wipe excess marinade from the chicken with a paper towel before placing them on the grill.
- Place chicken on the grill to sear for 4- 6 minutes, then flip the chicken to the other side to grill another 2- 4 minutes. The internal temperature of the chicken should be 165°F/74°C.
- Remove the chicken from the grill. Let the chicken rest for 5 minutes. Slice chicken against the grain and ready to serve.
Nutrition
Notes
- Note 1: If cutlets are very thick, slice them in half so cutlets are about ½ inch thick before grilling. Paleo/Whole30 use grass-fed poultry.
- Cooked chicken can be frozen for future use in salads and wraps for about 3 months in freezer safe bags.
- Weight Watcher Points: 6 Smart Points
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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