Honey Dijon Greek Chicken Marinade
A bright, sweet-and-tangy honey Dijon marinade perfect for grilling or baking chicken.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- gallon freezer bag or shallow pan
- Grill or Grill Pan
- Grilling Tongs
- Instant Read Meat Thermometer
- Cast Iron Grill Pan
Ingredients
- 4 boneless skinless chicken breast halves pounded to even thickness
- 1/2 cup olive oil
- 1/2 cup lemon juice fresh or bottled
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 3 Tbsp dried minced onion
- 2 Tbsp dried oregano
- 2 tsp paprika
- 6 garlic cloves minced
- 1/4 tsp cayenne pepper
- salt and black pepper to taste
Instructions
- Pound the chicken breasts to an even thickness (about 1/2 inch) using a meat mallet or rolling pin, then place them in a gallon freezer bag or a shallow baking pan.
- In a mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, dried minced onion, oregano, paprika, minced garlic, cayenne pepper, and salt and black pepper until smooth.
- Pour the marinade over the chicken in the bag or pan, seal or cover, and refrigerate for a few hours or overnight to marinate.
- When ready to cook, preheat your grill or grill pan to medium-high heat and remove the chicken from the marinade, letting excess drip off.
- Grill or sear the chicken until an instant-read thermometer inserted into the thickest part registers 165°F (about 6–8 minutes per side depending on thickness); transfer to a plate and let rest 5 minutes before serving.
Notes
- Marinate at least a few hours for best flavor.
- Use an instant-read thermometer to ensure chicken reaches 165ºF.
- Adjust cooking time for bone-in pieces as needed.
- If not grilling, sear on the stovetop and finish in a 400ºF oven until done.
- You can use this marinade on any chicken cuts you prefer.