Grilled Marinated Chicken Breasts

These grilled chicken breasts marinated in Dijon mustard, lime juice, cider vinegar, and seasonings makes a flavorful chicken marinade that is great on its own or make a few extra for wraps and salads.

Course Main Dish

Cuisine Grilling

Keyword grilled chicken breasts, grilled dijon chicken, marinated grilled chicken

Prep Time 10

Cook Time 12

marinate chicken 30

Total Time 52

Servings servings

Calories 135kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

4 (5) ounce boneless skinless chicken breasts about 1 to 1 ½ pounds
½ cup apple cider vinegar
¼ cup Dijon mustard
1 Tablespoon avocado oil can use any oil
1 large lime (zested)
1 large lime (juiced)
¼ cup chopped fresh parsley or cilantro
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon black pepper

US Customary - Metric

Instructions

How To Make the Grilled Chicken Marinade

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.

How to Grill Dijon Lime Chicken

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.

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.

Nutrition