Introduction
Hey there, friend! Get ready to add a seriously delicious and incredibly easy recipe to your summer grilling lineup. This Orange Dijon Grilled Chicken is one of those magical dishes that tastes like you fussed for hours, but actually comes together in a flash. There’s something about that tangy, sweet, and slightly punchy marinade soaking into juicy chicken breasts that just screams “perfect weeknight dinner” or “heck yeah, let’s have a barbecue!” It’s the kind of recipe you’ll make once and keep coming back to again and again because it’s just that good and that simple.
Why You’ll Love This Recipe
Seriously, what’s not to love? Here are just a few reasons this grilled chicken is about to become a favorite:
- Fast: Prep is minimal, and grilling is quick. Dinner on the table in under 30 minutes once the chicken is marinated!
- Easy: Whisk, marinate, grill. That’s pretty much it. No complicated steps here.
- Giftable (the marinade!): You can totally make a batch of this marinade and share it with friends (just label it!).
- Crowd-Pleasing: The flavors are bright, balanced, and appealing to almost everyone, even picky eaters.
Ingredients
Gather ’round, let’s talk about the simple stars of our show. You likely have most of these in your pantry right now!
- ¼ cup olive oil: Our base for the marinade, helping to carry flavors and keep things moist.
- ¼ cup apple cider vinegar: Adds that essential tangy acidity that tenderizes the chicken and balances the sweetness.
- 1 orange, juiced: Fresh is best here! It brings a lovely bright, citrusy note that pairs beautifully with Dijon.
- ½ cup brown sugar: Provides sweetness and helps create those lovely caramelized bits on the grill. Plus, it balances the tang!
- 3 Tbsp dijon mustard: The co-star! Dijon adds a creamy texture and that distinctive zesty, slightly spicy flavor we love.
- 3 garlic cloves, minced: Because everything is better with garlic, right? Adds essential savory depth.
- 1 tsp salt: Enhances all the other flavors and helps the chicken stay juicy.
- 4 boneless skinless chicken breasts: Our canvas for all that delicious flavor. Choose pieces that are relatively uniform in thickness for even cooking.
How to Make It
Okay, let’s get this chicken party started! It’s truly as simple as pie (but way healthier and faster).
First things first, you’ll want to whip up that amazing marinade. Grab a medium bowl and whisk together the olive oil, apple cider vinegar, fresh orange juice, brown sugar, Dijon mustard, minced garlic, and salt. Give it a good whisk until everything looks well combined. Don’t worry if the brown sugar isn’t perfectly dissolved yet, it will work its magic.
Next, it’s time for the chicken to take a swim. Place your boneless, skinless chicken breasts in either a resealable plastic bag (my go-to for easy cleanup!) or a shallow dish. Pour that gorgeous, flavorful marinade right over the top. Make sure every piece of chicken is nicely coated. Seal the bag or cover the dish and pop it in the refrigerator. You’ll want to let it marinate for at least 30 minutes to get those flavors going, but you can go up to 4 hours for even deeper flavor. I wouldn’t recommend going much longer than 4 hours with the acid from the vinegar and orange juice, as it can start to break down the chicken too much.
When you’re ready to grill, head outside and preheat your grill to medium-high heat. While it heats up, take the chicken out of the fridge. Carefully remove the chicken from the marinade, letting any excess drip off. Be sure to discard the used marinade – don’t reuse it!
Place the chicken breasts on the preheated grill. Grill for about 6-8 minutes per side. This time can vary depending on the thickness of your chicken and the heat of your grill, so keep an eye on it. You’re looking for those beautiful grill marks and for the chicken to be cooked through. The best way to know for sure is to use an instant-read thermometer. Insert it into the thickest part of the breast; it should read 165°F (74°C). You also want the juices to run clear when you pierce the chicken.
Once they’re perfectly cooked, carefully remove the chicken from the grill. This is a crucial step for juicy chicken: let them rest for about 5 minutes before you slice or serve them. This allows the juices to redistribute throughout the meat instead of running all over your cutting board.
And that’s it! Slice it up for salads or sandwiches, or serve it whole with your favorite sides. Enjoy!
Substitutions & Additions
Want to play around a bit? Here are some ideas to switch things up:
- Citrus Swap: No orange? Try lemon or lime juice for a different but equally delicious tangy kick.
- Mustard Mix: Use spicy brown mustard or even a stone-ground mustard for a different texture and heat level.
- Add Some Heat: A pinch of red pepper flakes or a dash of hot sauce in the marinade would be fantastic if you like a little spice.
- Herb Power: Whisk in some chopped fresh rosemary, thyme, or parsley to the marinade for extra brightness.
- Grill Veggies: Slice up some bell peppers, onions, or zucchini and toss them with a little olive oil, salt, and pepper, then grill them alongside the chicken. They’ll be amazing with this flavor profile!
Tips for Success
Just a few friendly pointers to ensure your Orange Dijon Grilled Chicken turns out perfect every time:
- Don’t Over-Marinate: Sticking to that 30 minutes to 4 hours window is key. The acidity can make the chicken mushy if left too long.
- Pat Chicken Dry (Slightly): Before adding the marinade, you can pat the chicken breasts dry with paper towels. This helps the marinade adhere better.
- Grease Your Grill Grates: Even with oil in the marinade, it’s a good idea to lightly oil your grill grates before putting the chicken down. This helps prevent sticking.
- Don’t Overcook: Chicken breasts can dry out quickly! Use that thermometer to hit 165°F and then get them off the heat. Resting helps too!
- Uniform Thickness: If your chicken breasts are really thick on one end and thin on the other, you can gently pound the thicker end to make them more even. This helps them cook at the same rate.
How to Store It
Got leftovers? Lucky you! Let the cooked chicken cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. It’s fantastic sliced cold on salads or in wraps!
FAQs
Here are a couple of common questions I get about recipes like this:
Can I bake this chicken instead of grilling?
Absolutely! Follow the marinating steps. Preheat your oven to 400°F (200°C). Place the marinated chicken in a baking dish (no need to oil). Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
Can I use chicken thighs?
Yes, you totally can! Boneless, skinless chicken thighs work wonderfully with this marinade. They tend to be more forgiving on the grill and stay nice and juicy. Grilling time might be slightly different, so still cook until they reach 165°F.
Easy & Flavorful Orange Dijon Grilled Chicken
Equipment
- Grill
- Medium bowl
- Resealable plastic bag or shallow dish For marinating
- Instant-read thermometer To check doneness
- Cutting board For resting and slicing
Ingredients
Marinade & Chicken
- 0.25 cup olive oil Our base for the marinade, helping to carry flavors and keep things moist.
- 0.25 cup apple cider vinegar Adds that essential tangy acidity that tenderizes the chicken and balances the sweetness.
- 1 orange Fresh is best here! Juiced. It brings a lovely bright, citrusy note that pairs beautifully with Dijon.
- 0.5 cup brown sugar Provides sweetness and helps create those lovely caramelized bits on the grill. Plus, it balances the tang!
- 3 Tbsp dijon mustard The co-star! Dijon adds a creamy texture and that distinctive zesty, slightly spicy flavor we love.
- 3 garlic cloves Minced. Adds essential savory depth.
- 1 tsp salt Enhances all the other flavors and helps the chicken stay juicy.
- 4 boneless skinless chicken breasts Choose pieces that are relatively uniform in thickness for even cooking.
Instructions
- Whip up the marinade. Grab a medium bowl and whisk together the {olive oil}, {apple cider vinegar}, fresh {orange, juiced}, {brown sugar}, {dijon mustard}, {garlic cloves, minced}, and {salt}. Give it a good whisk until everything looks well combined.
- Marinate the chicken. Place your {boneless skinless chicken breasts} in either a resealable plastic bag or a shallow dish. Pour the marinade right over the top, making sure every piece of chicken is nicely coated. Seal the bag or cover the dish and pop it in the refrigerator.
- Let the chicken marinate for at least 30 minutes to get those flavors going, but you can go up to 4 hours for even deeper flavor. Do not marinate longer than 4 hours.
- Preheat the grill. When you're ready to grill, head outside and preheat your grill to medium-high heat.
- Remove chicken from marinade. While the grill heats up, take the {boneless skinless chicken breasts} out of the fridge. Carefully remove the chicken from the marinade, letting any excess drip off. Discard the used marinade.
- Grill the chicken. Place the {boneless skinless chicken breasts} on the preheated grill. Grill for about 6-8 minutes per side, for a total of 12-16 minutes. Grill time can vary depending on the thickness of your chicken and the heat of your grill.
- Check for doneness. Use an instant-read thermometer inserted into the thickest part of the breast; it should read 165°F (74°C). The juices should also run clear when you pierce the chicken.
- Rest the chicken. Once they're perfectly cooked, carefully remove the {boneless skinless chicken breasts} from the grill. Let them rest for about 5 minutes before you slice or serve them. This allows the juices to redistribute throughout the meat.
- Serve. Slice it up for salads or sandwiches, or serve it whole with your favorite sides. Enjoy!
Notes
- Don't Over-Marinate: Sticking to that 30 minutes to 4 hours window is key. The acidity can make the chicken mushy if left too long.
- Pat Chicken Dry (Slightly): Before adding the marinade, you can pat the chicken breasts dry with paper towels. This helps the marinade adhere better.
- Grease Your Grill Grates: Even with oil in the marinade, it's a good idea to lightly oil your grill grates before putting the chicken down. This helps prevent sticking.
- Don't Overcook: Chicken breasts can dry out quickly! Use that thermometer to hit 165°F and then get them off the heat. Resting helps too!
- Uniform Thickness: If your chicken breasts are really thick on one end and thin on the other, you can gently pound the thicker end to make them more even. This helps them cook at the same rate.