Easy Dijon Mustard Chicken Marinade

Here is my favorite Dijon mustard chicken marinade, with a tangy blend of lemon juice, olive oil, Dijon mustard, and a touch of honey to balance out the flavors.

This marinade is my go-to for weeknight dinners when I want something that tastes fancy but comes together in just a few minutes. I love how the Dijon gives the chicken a nice kick without being too overpowering, and my kids actually ask for seconds!

What Kind of Chicken Should I Use?

For this marinade, boneless, skinless chicken breasts are your best bet since they soak up all those flavors really well. You can use regular-sized breasts or thin-cut ones, but if you go with the thicker cuts, make sure to slice them in half lengthwise like the recipe suggests – this helps the marinade penetrate better and ensures even cooking. If chicken breasts aren’t available, chicken thighs work great too and actually stay a bit juicier since they have more fat. Just keep in mind that thighs might need a slightly longer cooking time than breasts.

Options for Substitutions

This marinade is simple but works great with a few tweaks if you need to make substitutions:

• Chicken breasts: Chicken thighs work really well here too and stay juicier during cooking. You can also use this marinade on pork chops or even firm fish like salmon – just reduce the marinating time to 30 minutes for fish.
• Dijon mustard: Regular yellow mustard can step in if that’s what you have, though the flavor will be a bit milder. Whole grain mustard also works and adds a nice texture to the marinade.
• Lemon juice: Fresh lime juice or white wine vinegar make good swaps if you’re out of lemon. Use the same amount for either substitute.
• Dried oregano: Italian seasoning, dried thyme, or herbes de Provence all work nicely in place of oregano. If using fresh oregano, triple the amount since fresh herbs are less concentrated.
• Extra-virgin olive oil: Any neutral oil like avocado oil or regular olive oil works fine. The oil helps the marinade stick to the chicken, so don’t skip it entirely.

Watch Out for These Mistakes While Grilling

The biggest mistake when marinating chicken is not cutting the breasts evenly, which leads to some pieces cooking faster than others – aim for uniform thickness by pounding them to about 3/4 inch if needed.

Over-marinating is another common error, as leaving chicken in an acidic marinade (like one with lemon juice) for more than 4 hours can make the meat mushy, so stick to the 3-hour mark for the best texture.

When grilling, resist the urge to press down on the chicken with your spatula, which squeezes out all those flavorful juices you worked hard to lock in.

Finally, pull the chicken off the grill at 160°F instead of waiting for 165°F – the internal temperature will continue rising as it rests, giving you perfectly cooked chicken that’s not dried out.

What to Serve With Dijon Mustard Chicken?

This tangy chicken pairs beautifully with roasted vegetables like Brussels sprouts, carrots, or green beans that can cook alongside the chicken in the oven. I love serving it over a bed of fluffy rice or quinoa to soak up all those lemony, mustardy juices from the marinade. For a lighter option, try it sliced on top of a fresh garden salad with cucumbers and cherry tomatoes, or alongside some buttery mashed potatoes for a more filling meal. You could also stuff the cooked chicken into pita bread with lettuce and tzatziki sauce for an easy weeknight dinner that feels a bit more special.

Storage Instructions

Marinate: You can mix up this marinade and toss it with your chicken up to 24 hours ahead of time. Just keep it covered in the fridge, and the flavors will get even better as it sits. This is a great way to prep for busy weeknights!

Store: Once you’ve cooked the chicken, let it cool down and store it in an airtight container in the fridge for up to 4 days. It’s perfect for meal prep and tastes great in salads, wraps, or just reheated for a quick dinner.

Freeze: The cooked chicken freezes really well for up to 3 months. I like to slice it first before freezing so I can grab just what I need. You can also freeze the raw chicken in the marinade in a freezer bag, then thaw it in the fridge overnight before cooking.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 110-125 g
• Fat: 45-55 g
• Carbohydrates: 3-5 g

Ingredients

For the chicken:

• 1.5 lb chicken (cut into 1-inch cubes for even cooking)

For the marinade:

• 3.5 tbsp olive oil (I prefer Bertolli Extra Virgin for this)
• 2 tbsp lemon juice (freshly squeezed for best acidity)
• 1 tbsp water
• 1 tsp oregano
• 1.5 tsp garlic powder
• 1.5 tbsp Dijon mustard (Grey Poupon recommended)
• 1.25 tsp salt
• 1 tsp honey (optional for balance)
• 1/2 tsp freshly ground black pepper

Step 1: Prepare the Dijon Mustard Marinade

• 3.5 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp water
• 1.5 tbsp Dijon mustard
• 1 tsp honey
• 1 tsp oregano
• 1.5 tsp garlic powder
• 1.25 tsp salt
• 1/2 tsp freshly ground black pepper

In a bowl or container, whisk together the olive oil, lemon juice, water, Dijon mustard, and honey (if using) until fully combined and emulsified.

This wet base creates the foundation for the marinade.

Add the oregano, garlic powder, salt, and black pepper, stirring well to distribute the dried seasonings evenly throughout the liquid.

I like to taste the marinade at this point—a quick dab on your finger lets you adjust the salt or acidity if needed before the chicken goes in.

Step 2: Marinate the Chicken

• 1.5 lb chicken, cut into 1-inch cubes
• marinade from Step 1

Add the cubed chicken to the marinade from Step 1, stirring gently to coat all pieces evenly with the mixture.

Cover the container and refrigerate for at least 3 hours (or up to overnight for deeper flavor).

The acid from the lemon juice will begin to tenderize the chicken while the mustard and garlic penetrate the meat, creating a flavorful, juicy result.

Step 3: Grill the Marinated Chicken

• marinated chicken from Step 2

Preheat your grill to 425°F.

Remove the chicken from the refrigerator about 10 minutes before grilling to allow it to come closer to room temperature for more even cooking.

Working in batches if necessary to avoid crowding, place the chicken pieces on the hot grill grates.

Cook for approximately 5 minutes on the first side without moving them—this develops a nice caramelized crust and locks in the marinade’s flavors.

Step 4: Finish Cooking and Rest

• partially cooked chicken from Step 3

Flip each piece of chicken and cook for another 5 minutes on the second side.

The chicken is done when it reaches an internal temperature of 165°F at the thickest part—I always use an instant-read thermometer to ensure it’s fully cooked but still tender.

Let the chicken rest for 3-5 minutes off the heat before serving; this allows the juices to redistribute, keeping the meat moist and flavorful.

Easy Dijon Mustard Chicken Marinade

Delicious Easy Dijon Mustard Chicken Marinade recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 5 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 3 hours hrs 20 minutes mins

Servings: 4 servings

Calories: 975

Ingredients Method

Ingredients

  

For the chicken:

• 1.5 lb chicken (cut into 1-inch cubes for even cooking)

For the marinade:

• 3.5 tbsp olive oil (I prefer Bertolli Extra Virgin for this)
• 2 tbsp lemon juice (freshly squeezed for best acidity)
• 1 tbsp water
• 1 tsp oregano
• 1.5 tsp garlic powder
• 1.5 tbsp Dijon mustard (Grey Poupon recommended)
• 1.25 tsp salt
• 1 tsp honey (optional for balance)
• 1/2 tsp freshly ground black pepper

Method

 

1. In a bowl or container, whisk together the olive oil, lemon juice, water, Dijon mustard, and honey (if using) until fully combined and emulsified. This wet base creates the foundation for the marinade. Add the oregano, garlic powder, salt, and black pepper, stirring well to distribute the dried seasonings evenly throughout the liquid. I like to taste the marinade at this point—a quick dab on your finger lets you adjust the salt or acidity if needed before the chicken goes in.
2. Add the cubed chicken to the marinade from Step 1, stirring gently to coat all pieces evenly with the mixture. Cover the container and refrigerate for at least 3 hours (or up to overnight for deeper flavor). The acid from the lemon juice will begin to tenderize the chicken while the mustard and garlic penetrate the meat, creating a flavorful, juicy result.
3. Preheat your grill to 425°F. Remove the chicken from the refrigerator about 10 minutes before grilling to allow it to come closer to room temperature for more even cooking. Working in batches if necessary to avoid crowding, place the chicken pieces on the hot grill grates. Cook for approximately 5 minutes on the first side without moving them—this develops a nice caramelized crust and locks in the marinade's flavors.
4. Flip each piece of chicken and cook for another 5 minutes on the second side. The chicken is done when it reaches an internal temperature of 165°F at the thickest part—I always use an instant-read thermometer to ensure it's fully cooked but still tender. Let the chicken rest for 3-5 minutes off the heat before serving; this allows the juices to redistribute, keeping the meat moist and flavorful.