- 1/2 cup extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 3 finely chopped shallots
- 1/4 cup dijon mustard
- 2 Tbsp chopped dill
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 4 skinless, boneless chicken breasts (about 1 1/2 lbs.)
Grilled Dijon Chicken
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Can Be Prepared Ahead, For the Grill, Healthy, Poultry, Summer
Start to Finish:
In a glass, stainless steel, or plastic bowl, combine the oil, lemon juice, shallots, mustard, dill, salt, and pepper.
Place half the marinade in a heavy-duty resealable plastic bag or spread it over the bottom of a non-reactive plastic container with a cover. Add the chicken. Using a rubber spatula, spread the remaining marinade over the meat. Refrigerate for 1 to 2 hours.
Remove the chicken from the marinade. Place the chicken on a hot grill and cook it until it is cooked through without any pink in the center of the meat. If you have the time, and prefer to bake the chicken, leave a light coating of marinade on it, wrap it in foil and bake at 375 degrees for about 35 minutes.
This recipe appears in the following parties:
Memorial Day Barbecue