Dijonnaise Grilled Chicken Breasts
Published June 25, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup mayonnaise
- ½cup Dijon mustard
- 2garlic cloves, finely grated
- Salt and black pepper
- 1teaspoon thyme leaves or dried thyme
- 1½ to 2 pounds boneless, skinless chicken breasts or thighs, patted dry
Nutritional analysis per serving (4 servings)
462 calories; 29 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 14 grams polyunsaturated fat; 3 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 46 grams protein; 607 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat a grill to medium-high. (You can also cook the chicken on the stovetop over medium-high heat, following the same timing.) Meanwhile, in a medium bowl, stir together the mayonnaise, mustard and garlic, and season to taste with salt and pepper. Transfer half to a small bowl and refrigerate until serving.
- Step 2
To the medium bowl with the reserved Dijonnaise, stir in the thyme leaves. Season the chicken all over with salt and pepper, then transfer to the medium bowl and toss to coat. Let sit at least 15 minutes, or refrigerate up to overnight. (Let it come to room temperature before cooking.)
- Step 3
Clean the grill grates. (No need to grease; the mayonnaise keeps the chicken from sticking.) Scrape excess marinade off the chicken, then grill over direct heat until the chicken unsticks from the grates and is deep golden and cooked through, 4 to 6 minutes per side. If using a gas grill, cover grill between flips. Discard the chicken marinade. Serve with the small bowl of reserved Dijonnaise alongside.
Private Notes
Comments
This is the first part of an old recipe...slather the chicken breasts in the mayonnaise and mustard , then roll in seasoned breadcrumbs or Panko. Put them on a cookie rack or something similar and then put the rack on another sheet pan, and cook in the oven at 350 degrees for about 25 minutes or until golden brown. It's been a go-to recipe of mine for 40 years.
This is a superb and simple recipe. I just made it in an indoor grill pan because it was just me and my husband and I didn't feel like going downstairs and outside--and it worked fine. I've grilled boneless skinless chicken breasts for years with olive oil, lots of lemon, herbs, and garlic. This goes together twice as fast and I think it tastes and works better. Going into solid rotation.
This is one of the best shortcut recipes ever! A perfect marinade. My husband won’t eat dark meat chicken (sigh) so I’m always on them prowl for this sort of thing. Works well with thin-cut chicken and a grill pan if it gets late and you don’t want to crash around in the darkness.
So easy yet so delicious. Made this with boneless skinless chicken thighs and served over a peach and feta salad.
I baked the breasts at 350 for 25 min, as didn’t have time to sit over them. Delicious and a nice browned bottom. Could flip them mid way to brown both sides.
My family has not stopped raving about this chicken. I cut the chicken breasts in half into cutlets then marinated for a couple of hours before grilling. Cannot recommend it enough!
Advertisement