Mustard Herb Chicken Marinade Recipe
This Mustard Herb Chicken Marinade recipe features a flavorful blend of mustard, herbs, lemon juice, and honey, creating a tangy and savory marinade that perfectly complements boneless, skinless chicken breasts. Versatile for grilling, baking, or slow cooking, this recipe offers easy preparation and juicy, tender chicken every time.
- Prep Time: 10 minutes
- Cook Time: Varies by method (Grilling: 10-20 minutes, Baking: 25-30 minutes, Slow Cooking: 3-5 hours)
- Total Time: Varies (Minimum 40 minutes including marinating, up to 2 days marinating plus selected cook time)
- Yield: Serves 3-4
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Marinade Ingredients
- ¼ cup prepared mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 4 cloves garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Main Ingredients
- 1 to 1½ pounds boneless, skinless chicken breasts
Instructions
- Prepare the Marinade: In a medium bowl, stir together the prepared mustard, red wine vinegar, fresh lemon juice, olive oil, honey, dried oregano, dried thyme, crushed dried rosemary, minced garlic, kosher salt, and ground black pepper until fully combined.
- Marinate the Chicken: Place the chicken breasts in a container or resealable bag and pour the marinade over the chicken. Ensure the chicken is well coated. Cover and refrigerate for at least 30 minutes or up to 2 days to allow the flavors to infuse.
- Grill the Chicken (Grilling Method): Preheat your grill to medium-high heat and lightly grease the grates. Remove the chicken from the marinade letting excess drip off, and discard the remaining marinade. Grill the chicken until an internal temperature of 165°F (74°C) is reached, which may vary depending on thickness. Remove from grill and tent loosely with foil. Allow the chicken to rest for 5 to 10 minutes before serving.
- Bake the Chicken (Oven Method): Preheat your oven to 425°F (220°C). Place the marinated chicken and a small amount of the marinade into an 11×7-inch baking dish. Bake uncovered for 10 minutes, then flip the chicken over and continue baking for an additional 15 to 20 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 10 minutes before serving.
- Slow Cook the Chicken (Slow Cooker Method): Add the chicken breasts and marinade into the slow cooker insert. Cover and cook on low setting for 3 to 5 hours until the chicken reaches an internal temperature of 165°F (74°C). Remove and serve.
Notes
- Marinate the chicken longer for deeper flavor and more tender results.
- Discard any leftover marinade that has touched raw chicken to avoid contamination.
- Use a meat thermometer to ensure the chicken is safely cooked to 165°F.
- Resting the chicken after cooking helps retain its juices for moist and flavorful meat.
- This marinade works well with chicken thighs or drumsticks as well.
Find it online: https://justsosavory.com/mustard-herb-chicken-marinade-recipe/
